It’s time to put some pep in your chicken parm. Try our zesty spin on the Italian-American classic, made with garlicky pepperoni and fresh sliced tomatoes.
- 2 large eggs
- 1/4 cup half-and-half
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons coarse salt, divided
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 cups Italian seasoned breadcrumbs
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
- 3 tablespoons chopped fresh parsley, divided
- 4 boneless skinless chicken breasts, pounded to about ¾ inch thick (about 2 pounds)
- About 1 cup neutral oil (for frying), such as vegetable or canola
- 2 cups marinara sauce, store-bought or homemade
- 8 ounces fresh mozzarella, sliced
- 10–12 thin slices deli pepperoni (about 3 ounces)
- 2 small Roma or heirloom tomatoes, sliced
- 2 tablespoons gently torn fresh basil leaves, divided
- Preheat the oven to 375°F.
- Set up an assembly line of three shallow, wide bowls with a large clean plate ready at the end. In the first bowl, whisk the eggs with the half-and-half. In the second, mix the flour with 1/2 teaspoon each salt and pepper. In the third bowl, mix together the breadcrumbs with 1/4 cup Parmigiano-Reggiano and 2 tablespoons chopped fresh parsley.
- Season the flattened chicken breasts on both sides with the remaining salt and pepper, and dredge in the seasoned flour. Shake off any excess. Dip the chicken into the egg, and then into the breadcrumb-cheese mixture, pressing down to help the crumbs adhere. Place the breaded chicken breasts on the clean plate at the end of the assembly line.
- In a large, heavy-bottomed skillet or cast iron pan, heat the oil over medium heat until shimmering. Working in batches, shallow-fry the chicken until golden brown, about 3-5 minutes per side. Transfer to a paper-towel-lined plate to drain any excess oil, and then move to a wire rack while you fry the remaining pieces.
- In a large 9-by-13-inch casserole dish, or two 8- or 9-inch glass or ceramic pie dishes, add the chicken in a single layer. Top with even portions of the marinara, mozzarella, tomatoes, pepperoni, Parmigiano-Reggiano, and about 1 tablespoon of the basil.
- Bake until the chicken is cooked through, the cheese is melted and bubbly, and the edges of the pepperoni are slightly crisp, about 15-20 minutes. Transfer the chicken to plates, garnish with the remaining fresh parsley and basil, and serve.
- Category: Chicken
- Method: Baking
- Cuisine: Italian
Keywords: chicken parmesan, pepperoni, mozzarella, marinara