Pepperoni Infused Chicken Parmesan

Chicken Parmesan with a hint of pepperoni

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Course: Main Course

Cuisine: Italian

Keyword: Homemade

Prep Time: 40

Cook Time: 30

Servings: cutlets

Calories: 804kcal

Equipment

1 Cast Iron Skillet
1 Baking Sheet with Rack (What I use)
1 Meat Mallet
1 Medium Sauté pan Carbon Steel (what I use)

Ingredients

1 Pepperoni whole stick
2 lbs Chicken Breasts boneless skinless
1 Whole Egg
1 Tbsp All-Purpose Flour
2 C Breadcrumbs
1 Tbsp Italian Seasoning
3 Tbsp Olive Oil extra virgin for frying
2 C Marinara Sauce
1 Ball Fresh Mozzarella sliced
¼ C Parmesan cheese freshly grated fine
1 Tbsp Dried Oregano

Instructions

Begin by roughly chopping the pepperoni and adding it to a food processor. Pulse until the pepperoni has a minced consistency. Set aside about a tablespoon to top the chicken.
1 Pepperoni
Add the pepperoni to a medium sauté pan on medium-low heat and render as much grease out until pepperoni is sufficiently cooked. Add pepperoni and grease to breadcrumbs and mix thoroughly until well combined. Set aside.
With the chicken on a cutting board carefully cut the chicken breast in half horizontally. Then, between two pieces of plastic wrap pound the chicken to an even 1/4" thickness
2 lbs Chicken Breasts
Prepare the breading station by adding egg and flour to a shallow plate and season to taste with salt and pepper. Add infused breadcrumbs to a separate shallow plate and season with Italian seasoning.
1 Whole Egg, 1 Tbsp All-Purpose Flour, 2 C Breadcrumbs, 1 Tbsp Italian Seasoning
Dredge the chicken first in the egg mixture, then into the infused breading and lay on a baking sheet. Place the baking sheet in the refrigerator to cool and allow the breading to adhere (about 30 minutes).
Begin preheating oven to 350F. Add oil to a cast iron skillet, enough to cover half way up the chicken to shallow fry and heat over medium-high heat.
3 Tbsp Olive Oil
Once hot, add the chicken laying the pieced away from you into the oil to begin frying. Once the chicken is golden brown and almost cooked through turn the chicken to cook on the other side. Once the chicken is done remove and place on wire rack on a baking sheet.
Add a few spoonful's of marinara sauce to the top of each chicken cutlet then top with slices of fresh mozzarella. Sprinkle dried oregano on top op each cutlet as well as a little bit of the pulsed pepperoni.
2 C Marinara Sauce, 1 Ball Fresh Mozzarella, 1 Tbsp Dried Oregano
Add chicken to oven and bake the chicken until the cheese is melted and slightly browned on top. Remove chicken, garnish with fresh parmesan, and plate with your favorite vegetable on the side.
1/4 C Parmesan cheese

Nutrition