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Curry Seafood With Creamy White Sweet Potatoes

Source: Dorian West/ Tiffany Bacon / Dorian West & Tiffany Bacon/ Radio One

Two Italian-American favorites merge here: chicken parm and pepperoni.

Ingredients

  • 2 large eggs
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 2 cup panko, Japanese bread crumbs, finely crushed in a food processor
  • 4 8-ounce skinless, boneless chicken breast halves, pounded 3/4 inch thick
  • Salt and freshly ground pepper
  • 3/4 cup canola oil
  • 1 1/2 cups tomato sauce
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 cup shredded mozzarella
  • 2 ounces sliced pepperoni
  • 2 tablespoons chopped flat-leaf parsley

Directions

  • Preheat the oven to 450°. In a pie plate, beat the eggs with the milk. Spread the flour and panko in 2 separate pie plates. Season the chicken all over with salt and pepper and dust in the flour. Dip the chicken in the 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 the chicken on paper towels, then transfer to a rimmed baking sheet. Top the chicken with the tomato sauce, Parmigiano, mozzarella and pepperoni.
  • Bake the chicken for about 15 minutes, until the cheese is melted and bubbling. Transfer the chicken to plates, sprinkle with the parsley and serve.

article courtesy of KitchenDaily.com

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