This was delicious! My mom puts pepperoni in her lasagna, and this is a similar idea.

Even if you don’t use the pepperoni, I will definitely use this breading/frying method for my chicken parmesan from now on – it’s perfect and it even stays crispy and tasty as leftovers!

Chicken Parmesan with a Twist

(Eat Live Run)

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 pepperoni (I used turkey)

1/4 cup freshly grated parmesan cheese

1 large jar marinara sauce

1/4 cup canola oil

salt and pepper to taste


Preheat your oven to 450 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 (you should have three shallow dishes all lined up).

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 15 minutes. Serve with spaghetti or bucatini noodles like my mom does.

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