chicken · Family Favorite · Italian · Pasta

Chicken Parmesan With Pepperoni

This is a delicious twist on Chicken Parmesan. The pepperoni just adds to the awesomeness of an already favorite dish. 

4 servings
from: Eat, Live, Run

4 chicken breast halves, pounded thin
2 cups Panko breadcrumbs (I had lots leftover so next time I will start with just 1 cup)
1/2 cup flour
2 eggs
1/4 cup milk
1 cup mozzarella cheese (I did about 2 cups b/c cheese is my one weakness)
1/4 cup shredded parmesan cheese
2 ounces of pepperoni
1 large jar marinara or spaghetti sauce
1/4 cup cooking oil (I use refined coconut oil)
S and P to taste

Preheat oven to 450. In three large shallow plates place the following ingredients in this order:

Plate #1 eggs mixed with the milk
Plate #2 panko
Plate #3 flour

Start heating oil in a large oven proof skillet (such as cast iron). Season the pounded chicken, then dunk in plate #1, then #2, then #3. Lightly fry until golden on each side and cooked through. Pour the tomato sauce over top of chicken, sprinkle with cheeses and finally the pepperoni slices. Put in the oven and bake for 15 mins or until cheese is melted and starting to brown on edges. YUM. Serve with spaghetti.

*note if not using an oven proof skillet, lay in greased casserole dish after frying and then cover with goodies to bake.

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