Chicken Parmesan with Pepperoni

Ingredients

• 2 large eggs 
• 1/4 cup milk 
• 1/2 cup all-purpose flour 
• 2 cups panko (Japanese bread crumbs), finely crushed in a food processor 
• Four 8-ounce skinless, boneless chicken breast halves, pounded 3/4 inch thick 
• Salt and freshly ground pepper 
• 3/4 cup canola oil 
• 1 1/2 cups tomato sauce 
• 1/4 cup freshly grated Parmigiano-Reggiano cheese 
• 1 cup shredded mozzarella 
• 2 ounces sliced pepperoni 
• 2 tablespoons chopped flat-leaf parsley

Directions
Step 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.

Step 2   
In 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 3   
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.

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