Chicken Parm with Pepperoni

I think I could eat Italian-inspired food every day. I work in an Italian restaurant, and I never tire of anything with cheese and sauce. From pizza to pasta, the possibilities are endless. Eat, Live, Run posted this delicious Food and Wine recipe a few months ago. I figured chicken smothered in cheese was bad enough for me, so I hesitated to add pepperoni. Well, I have no regrets as this is now my go-to chicken parmesan recipe. Dave refers to it as "pizza chicken." I served this with zucchini (which I love in tomato sauce) instead of pasta. I highly recommend giving this recipe a try.

You will need:
*4 chicken cutlets, or 2 butterflied chicken breasts
*2 cups panko breadcrumbs
*2 eggs
*1/2 cup flour
*1/4 cup milk
*1 cup shredded mozzarella
*about 2 oz. pepperoni (I figured about 12 slices)
*1/4 cup freshly grated Parmesan cheese
*1 large jar of your favorite tomato sauce
*1/4 cup cooking oil (canola is probably best, I used vegetable because that's all I had)
*salt and pepper to taste

1. Preheat your oven to 450 degrees.

2. In a shallow bowl of rimmed plate, combine the eggs and milk. In another, place the panko. And in the final dish, spread the flour.

3. Season the chicken with salt and pepper. Dunk one chicken cutlet at a time into the eggs/milk, followed by the panko and then the flour. Repeat this dipping process until all chicken pieces are battered.

4. Heat your oil in a large skillet over medium heat. Add the chicken breasts and lightly fry until golden and cooked through. Drain the chicken on paper towels before placing into a greased casserole dish. Cover the chicken with tomato sauce, Parmesan, and mozzarella. Place the pepperoni on top of the cheese covered chicken. Bake for 15 minutes.