Ingredients
2large eggs
¼cupmilk
½cupall purpose flour
2cupspanko,(Japanese bread crumbs)
4chicken breast halves,skinless boneless
salt and freshly ground pepper,to taste
¾cupcanola oil
1½cupstomato sauce
¼cupparmigiano reggiano cheese,freshly grated
1cupmozzarella,shredded
2ozpepperoni,sliced
2tbspflat leaf parsley,chopped
Preparation
Preheat 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.
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.
Drain the chicken on paper towels, then transfer to a rimmed baking sheet. Top the chicken with the tomato sauce, Parmigiano, mozzarella, and pepperoni.
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!
