Yes, you read that right. Pizza chicken. A six-year-old’s heaven. Never mind that it’s really just Chicken Parmesan topped with pepperoni, oh no – this, my friends, is pizza chicken.
As with plain old Chicken Parmesan, you set up a breading station and bread and fry your chicken. This went surprisingly well, as occasionally I can have breading-related issues.
|Eggs, flour, panko.|
Once the chicken is cooked, you basically pretend the chicken is a pizza and pile on the sauce, cheese, and pepperoni.
|Ready for cooking – our “pizza.”|
It comes out bubbling and delicious, ready to bring joy into your (or your nearest six-year-old’s) life. As we are not six-year-olds, we threw in an impromptu salad for veggies:
It reheated well for lunch too. At work. In my lunchbox. Maybe I’m a little bit of a six-year-old.
Chicken Parmesan with Pepperoni
From Food & Wine Annual Cookbook 2012.
First off – we love our Food and Wine cookbooks. Those are some darn good recipes. Second of all, this a darn tasty recipe. It’s not hard (we made it all after work one day) – just use store bought tomato sauce and it’s basically piling stuff on top of more stuff. We forgot the parsley, but I bet it is there to add some brightness. Let me know if you try it!
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
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.
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.
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.