Ingredients
2 Large Eggs
1/4 c milk
1/2 c flour
2 cups bread crumbs
boneless, skinless chicken breast pounded out to 3/4 inch thick
3/4 c olive oil
1 1/2 c tomato sauce
1/4 c parmesan cheese
1 c shredded mozzarella
2 oz sliced pepperoni
Preparation
Preheat oven to 450 Combine milk and eggs in one pie plate; bread crumbs in one pie plate; flour in third pie plate.
Dust chicken in flour, then egg/milk mixture, then bread crumbs.
Heat oil until shimmering in large skillet. Fry chicken over moderate-high heat, turning once, until cooked through - about 7 minutes. Transfer to paper towels.
On rimmed baking sheet, top chicken with tomato sauce, parmesan, mozzarella, and pepperoni.
Bake 15 minutes.
