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Ingredients Jump to Instructions ↓

  1. 2 large eggs

  2. 1/4 cup milk

  3. 1/2 cup all-purpose flour

  4. 2 cup panko , Japanese bread crumbs, finely crushed in a food processor 4 8-ounce skinless, boneless chicken breast halves, pounded

  5. 3/4 inch thick Salt and freshly ground pepper

  6. 3/4 cup canola oil

  7. 1 1/2 cups tomato sauce

  8. 1/4 cup freshly grated Parmigiano-Reggiano cheese

  9. 1 cup shredded mozzarella

  10. 2 ounces sliced pepperoni

  11. 2 tablespoons chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  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.

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