Chicken Parmesan with Pepperoni

Yield: 20 servings
Community Recipe from


  • 2 eggs
  • 1/4 cup(s) milk
  • 1/2 cup(s) flour
  • 4 boneless, skinnless chicken breasts
  • salt and pepper to taste
  • 3/4 cup(s) canola oil
  • 1 1/2 cup(s) tomato sauce
  • 1/4 cup(s) parmigiano-reggiano cheese freshly grated
  • 1 cup(s) shredded mozzarella
  • 2 ounce(s) sliced pepperoni
  • 2 tablespoon(s) flat-leaf parsley chopped
  • 2 cup(s) panko


  1. preheat the oven to 450. 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.

  2. In a large skillet, heat the oil. Add the chicken and cook over moderately high heat, turning once, until cooked through. Drain the chicken on paper towels, then transfer to a rimmed baking sheet. Top the chicken with tomato sauce, cheeses, and pepperoni.

  3. Bake the chicken about 15 min, until cheese is melted and bubbling. transfer the chicken to plates, sprinkle with parsley.
January 2013

This recipe is a personal recipe added by cloverhrt and has not been tested or endorsed by MyRecipes.

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