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Chicken Parmesan with Pepperoni
Ingredients
  • 2 large eggs
  • ¼ cup milk
  • ½ 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 ¾ inch thick
  • Salt and freshly ground pepper
  • ¾ cup canola oil
  • 1 ½ cups tomato sauce
  • ¼ cup freshly grated Parmigiano-Reggiano cheese
  • 1 cup shredded mozzarella
  • 2 ounces sliced pepperoni
  • 2 tablespoons chopped flat-leaf parsley
Steps
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