Ingredients
2 large eggs
1/4 c. milk
1/2 c. all-purpose flour
2 c. panko (Japanese bread crumbs)
4 skinless, boneless chicken breast halves
salt
Freshly ground pepper
3/4 c. canola oil
1 1/2 c. tomato sauce
1/4 c. Freshly grated Parmigiano-Reggiano cheese
1 c. shredded mozzarella
2 oz. sliced pepperoni
2 tbsp. Chopped flat-leaf parsley
Preparation
Step 1Preheat the oven to 450 degrees F. 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. Dip the chicken in the egg mixture and then in the panko; press to help the crumbs adhere.Step 2In a large skillet, heat the oil until shimmering. Add the chicken and fry over moderately high heat, turning once, until cooked through, about 7 minutes. Drain the chicken on paper towels, then transfer to a rimmed baking sheet. Top the chicken with the tomato sauce, Parmigiano, mozzarella, and pepperoni.Step 3Bake the chicken for about 15 minutes, until the cheese is melted and bubbling. Transfer the chicken to plates, sprinkle with the parsley and serve.
