Chicken Parmesan

This was a hit and will be a repeat recipe in the Long house! This recipe makes 4 servings, but we welcomed the leftovers.

2 large eggs

1/4 cup milk

1/2 cup all purpose flour

1.5 cups panko (Japanese bread crumbs)

2 boneless skinless chicken breasts (halved to make 4 pieces)

salt and pepper

3/4 cup canola oil

1.5 cups tomato sauce

1/4 cup shredded Parmesan cheese

1 cup shredded mozzarella

sliced pepperoni

Pound each piece off chicken to about 3/4 inch thick. In a pie plate, beat the eggs with the milk. Spread flour and panko in 2 separate pie plates. Season chicken with salt and pepper and dust in the flour. Dip chicken in 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 chicken on paper towels and transfer to a rimmed baking sheet. Top with tomato sauce, cheeses, and pepperoni. Bake at 450 for 10-15 minutes, until the cheese is melted and bubbly. Transfer to plates, serving over angel hair pasta.