Pepperoni and cheese stuffed chicken parmesan.
- Carbohydrate 11.8146380557715 g
- Cholesterol 271.803222227212 mg
- Fat 39.3120552790189 g
- Fiber 0.784875015132129 g
- Protein 78.2907086130024 g
- Saturated Fat 15.496948556344 g
- Serving Size 1 1 Serving (357g)
- Sodium 1554.14980560381 mg
- Sugar 11.0297630406394 g
- Trans Fat 7.93277111117536 g
- Calories 734 calories
Step-by-step
- Preheat oven to 400 degrees. Line a baking sheet with slightly crumpled foil.
- Mix mayo and egg until very smooth and well combined in a small flat dish. Combine breading crumb mixture and seasoning in a separate small flat dish.
- Lay chicken cutlets out flat, layer with a slice of cheese, broken to smaller pieces if needed, and pepperoni. Carefully roll , or fold over, one end of the chicken to the other. Secure with two toothpicks (the colored ones make it easier to see them after they are cooked).
- Dip and coat each chicken piece in the egg mixture, coat with breading, and place gently on prepared sheet.
- Bake for 20 min. Top chicken with shredded cheese and bake for an additional 5 minutes until golden brown and chicken is cooked through.
- Serve hot. Top with Marinara if desired.
When kitchen counter space is limited, consolidating components into a single wrapped package simplifies assembly without sacrificing complexity. Thin chicken breast cutlets act as structural enclosures, holding high-fat fillings that would otherwise spill out during high-heat cooking. Whisking mayonnaise and egg together creates an emulsion that clings more uniformly to the wet meat than plain beaten eggs alone, establishing a tacky surface necessary for the breadcrumbs to adhere properly. As the mayonnaise proteins denature in the 400 degrees Fahrenheit oven, they contribute extra lipids that help brown the crumb and parmesan coating. Inside the folded pocket, muenster or provolone cheese undergoes thermal breakdown, releasing free water and melting smoothly because of its high moisture and fat content, while pepperoni infuses the surrounding muscle tissue with rendered capsaicin-laced pork fats. Securing the rolls with colored toothpicks ensures complete removal before service, preventing unpleasant dining surprises. Baking the cutlets for twenty minutes before applying the shredded mozzarella prevents the final cheese layer from burning while allowing the interior to reach safe internal temperatures. Applying the remaining mozzarella for the final five minutes melts the surface dairy just until golden brown. Protein molecules in the poultry firm up rapidly during this stage, tightening the meat fibers and trapping the internal juices. Freezing these assembled rolls before the final breading step requires wrapping them individually in plastic wrap to prevent freezer burn, though they should be thawed completely in the refrigerator before coating and baking to ensure the interior cooks evenly alongside the exterior crust.
