Crispy Pepperoni Chicken
Published Dec. 24, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ to 2pounds boneless, skinless chicken breasts or thighs, patted dry
- Salt and pepper
- 2tablespoons neutral oil, such as canola or grapeseed, plus more as needed
- ½lemon or 2 tablespoons red wine vinegar
- 2ounces pepperoni, coarsely chopped (about ½ cup)
- ½cup panko or dried coarse bread crumbs
- ¼cup finely chopped parsley (optional)
Nutritional analysis per serving (4 servings)
499 calories; 26 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 52 grams protein; 635 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If you’re using chicken breasts, pound them to an even ½-inch thickness with a heavy skillet or meat pounder.
- Step 2
Season the chicken breasts or thighs lightly with salt and pepper. In a large (12-inch) skillet, heat the oil over medium-high. Working in batches if necessary to avoid crowding the pan, add the chicken to the skillet and cook until golden brown underneath, about 5 minutes. Flip and cook until cooked through, 2 to 5 minutes.
- Step 3
Turn off the heat. Transfer the chicken to a platter or serving plates and squeeze the lemon over the chicken.
- Step 4
Wipe the skillet out, or if there are burnt bits in the skillet, rinse and dry it. Return to medium heat and cook the pepperoni, stirring often, until it starts to brown and the pan looks oily, 2 to 4 minutes. Add the bread crumbs and cook, stirring often, until browned and crisp, 2 to 4 minutes. If at any point you don’t hear sizzling, that means the pan’s dry, so add more oil. (Turkey pepperoni is leaner than pork and will need additional oil.) Stir in the parsley, if using, then pile the crumbs on top of the chicken.
Private Notes
Comments
This recipe flummoxed me. Why were the crispy bits merely a topping? I followed the recipe, but put the chicken cutlets through an egg wash, dredged them in the topping, and fried them. It was very satisfying with some pasta and cherry tomatoes roasted in oil, balsamic vinegar, and sea salt.
Lesson learned - do not use thin pre-sliced pepperoni. Nor Turkey pepperoni
surprisingly tasty. don't skimp on the lemon and opt in to chopped parsley. a keeper.
Delicious twist: Try swapping the breadcrumbs for finely chopped walnuts. The walnuts add just the right amount of extra oil so the mixture crisps up without getting dry. And the flavor is sensational. Other than the breadcrumb substitution, I didn’t stray from the recipe. (I used chicken breasts and lemon juice vs the alternatives and opted to skip the parsley.) An easy and satisfying dish.
I feel like the topping needs more of a binder. Maybe more oil. It did bind to the lemon but not enough. Tasty though.
I was skeptical--crumbs on plain chicken?--but it was so easy I had to try, and it exceeded my expectations! The crumbs have a surprisingly complex taste, not just like pepperoni, and with a spicy kick. And although they're piled on, the impression is of a beautifully finished crust. I'd make this for company (especially if they dropped in with little notice and I needed something fast!).
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