Chicken Parmesan with Pepperoni Recipe

Chicken Parmesan with Pepperoni Recipe

How To Make Chicken Parmesan with Pepperoni

Crunchy breaded fried chicken breasts are topped with tomato sauce, 2 kinds of cheese, and pepperoni then baked, for a heavenly chicken parmesan.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 2large eggs
  • ¼cupmilk
  • ½cupall purpose flour
  • 2cupspanko,(Japanese bread crumbs)
  • 4chicken breast halves,skinless boneless
  • salt and freshly ground pepper,to taste
  • ¾cupcanola oil
  • cupstomato sauce
  • ¼cupparmigiano reggiano cheese,freshly grated
  • 1cupmozzarella,shredded
  • 2ozpepperoni,sliced
  • 2tbspflat leaf parsley,chopped


  1. Preheat the oven to 450 degrees F.

  2. In a pie plate, beat the eggs with the milk. Spread the flour and panko in 2 separate pie plates. Season the chicken all over with salt and pepper and dust in the flour.

  3. Dip the chicken in the egg mixture and then in the panko; press to help the crumbs adhere.

  4. In a large skillet, heat the oil until shimmering. Add the chicken and fry over moderately high heat, turning once, for about 7 minutes until cooked through.

  5. Drain the chicken on paper towels, then transfer to a rimmed baking sheet. Top the chicken with the tomato sauce, Parmigiano, mozzarella, and pepperoni.

  6. Bake the chicken for about 15 minutes, until the cheese is melted and bubbling. Transfer the chicken to plates, sprinkle with the parsley and serve. Enjoy!


  • Calories: 933.80kcal
  • Fat: 68.06g
  • Saturated Fat: 13.78g
  • Trans Fat: 0.49g
  • Monounsaturated Fat: 35.27g
  • Polyunsaturated Fat: 14.66g
  • Carbohydrates: 40.44g
  • Fiber: 3.10g
  • Sugar: 5.52g
  • Protein: 40.27g
  • Cholesterol: 193.53mg
  • Sodium: 1129.91mg
  • Calcium: 375.29mg
  • Potassium: 629.83mg
  • Iron: 3.67mg
  • Vitamin A: 165.76µg
  • Vitamin C: 9.06mg
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