Turn Your Pizza Into Cordon Bleu • Tasty

By Tasty · 30 min

Ingredients

Instructions

1. Season the chicken breasts with the salt, red pepper flakes, garlic powder, onion powder and oregano, tossing to coat evenly.
2. Place a chicken breast between two sheets of plastic wrap and pound it to about 1 cm (½ inch) thick using a mallet, rolling pin or heavy pan.
3. Remove the plastic wrap. Place 2 mozzarella slices and 8 pepperoni slices on each chicken breast.
4. Roll up the chicken from a short end, tucking in the cheese and pepperoni. Wrap tightly in plastic, twist the excess plastic on the sides to firm the roll, and tie it shut. Repeat with the rest.
5. Refrigerate the rolls for 30 minutes.
6. Meanwhile, heat the canola oil in a large high-sided skillet to 325°F (170°C).
7. Set out the flour, eggs and breadcrumbs in three shallow dishes. Stir the Parmesan into the breadcrumbs.
8. Unwrap the rolls, then coat each in flour, egg and the breadcrumb mixture.
9. Fry the rolls in the hot oil for about 5 minutes per side, until evenly golden and the internal temperature reaches 165°F (75°C). If they brown before cooking through, move them to a wire rack over a baking sheet and finish in a 325°F (170°C) oven until 165°F (75°C) is reached.
10. Slice the rolls into medallions and serve with the warm marinara.

Summarized from Tasty's video. Watch it for the details.

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EggCheeseParmesan cheeseChicken breastMozzarella cheeseBreadcrumbMarinara saucePepperoni