Name: Pepperoni Chicken Parmesan
Ingredients: 4 – skinless, boneless chicken breasts, pounded to about 3/4″ thick; Salt and freshly ground pepper, to taste; 1/2 cup flour; 2 eggs, lightly scrambled with a fork; 2 cups panko breadcrumbs; 3/4 cup olive oil, divided; 2 – 3 cups marinara sauce, divided; 1/2 cup freshly grated Parmesan cheese; 1 1/2 cups freshly grated mozzarella cheese; 4 oz. thinly sliced pepperoni; 1/2 cup chopped fresh flat-leaf parsley

Ingredients

Scale

4 – skinless, boneless chicken breasts, pounded to about 3/4” thick
Salt and freshly ground pepper, to taste
1/2 cup flour
2 eggs, lightly scrambled with a fork
2 cups panko breadcrumbs
3/4 cup olive oil, divided
2 – 3 cups marinara sauce, divided
1/2 cup freshly grated Parmesan cheese
1 1/2 cups freshly grated mozzarella cheese
4 oz. thinly sliced pepperoni
1/2 cup chopped fresh flat-leaf parsley

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Instructions

Preheat oven to 450 F.
Season the chicken with salt and pepper.
In three separate pie plates place the flour, eggs and breadcrumbs.
Dust the chicken in the flour.
Dip in the eggs.
Then coat both sides of the chicken in the breadcrumbs, pressing to make sure the crumbs adhere.
In a large skillet over medium-high, heat the oil until shimmering. I cooked in two batches using 3 Tbsp. of oil for each batch.
Add the chicken and fry for 3 minutes on each side, until cooked all the way through.
Place chicken on a paper towel lined plate, then transfer to a rimmed baking sheet.
Top each breast with about 1/3 cup sauce, 1/8 cup Parmesan, 1/3 cup mozzarella and pepperoni.
Bake the chicken for 10 – 15 minutes, until cheese is melted and bubbling.
Transfer the chicken to plates, sprinkle with chopped fresh parsley.
Top with more sauce and a sprinkling of grated Parmesan.
Serve.