Chicken Parmesan with Pepperoni

I know it's summer, and you don't want to turn your oven on.

I respect that.  I promise a nice, summery meal tomorrow.  Today, cook up some chicken til crispy.  Bathe it in tomato sauce until it's braised and tender, and completely flavor melded.  And you are welcome.

Chicken Parmesan with Pepperoni
Adapted from Eat, Live, Run


serves 4

4 chicken breast halves, pounded thin
2 cups Panko breadcrumbs
2 eggs
1/2 cup flour
1/4 cup milk
1 cup shredded mozzarella
2 ounces turkey pepperoni
1/4 cup freshly grated parmesan cheese
28 oz  marinara sauce
1/4 cup canola oil

salt and pepper to taste

Preheat your oven to 300 degrees.

In a shallow dish or pie plate, combine the eggs and milk. In another dish, pour the panko and in one more, spread the flour.

Season the chicken with salt and pepper and working with one breast at a time, dunk in the eggs/milk, then the panko and finally the flour. Repeat until all chicken breast halves have been battered.

Heat the canola oil in a large skillet over medium heat. Add the chicken breasts and lightly fry until golden on each side and cooked through. Drain the chicken on paper towels and then lay in a greased casserole dish. Cover with tomato sauce, Parmesan and mozzarella. Finally, lay the pepperoni slices on top.

Bake for 60 minutes. Serve with spaghetti or bucatini noodles.