Chicken Parmesan with Pepperoni

Ingredients

• 0.8 cup canola oil 
• 2 large eggs 
• 2 tablespoons flat-leaf parsley chopped
• 0.5 cup flour all-purpose
• 0.3 cup milk 
• 2 cups panko bread crumbs crushed finely Japanese bread crumbs
• 0.3 cup parmigiano-reggiano cheese freshly grated
• 2 ounces pepperoni sliced
• 30 servings salt and pepper freshly ground
• 1 cup mozzarella cheese shredded
• 4  chicken breast halves boneless skinless
• 1.5 cups tomato sauce 

Equipment

• frying pan
• baking sheet
• paper towels
• oven

Directions

1. Preheat the oven to 45
2. In a pie plate, beat the eggs with the milk.
3. 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.
4. In a large skillet, heat the oil until shimmering.
5. Add the chicken and fry over moderately high heat, turning once, until cooked through, about 7 minutes.
6. Drain the chicken on paper towels, then transfer to a rimmed baking sheet. Top the chicken with the tomato sauce, Parmigiano, mozzarella and pepperoni.
7. Bake the chicken for about 15 minutes, until the cheese is melted and bubbling.
8. Transfer the chicken to plates, sprinkle with the parsley and serve.