Sesame-Crusted Chicken Schnitzel "Pizza"

The HalfBaked Harvest: Quick & Cozy

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a glass jar, combine the Parmesan, sesame seeds, Italian seasoning, and red pepper flakes. Stir to combine well. Seal and store refrigerated for up to 2 weeks.

Step 2

Preheat oven to 400F and line a baking sheet with parchment paper.

Step 3

Place the flour in a shallow dish. Beat the eggs in a separate dish. In a third dish, combine the panko, sesame seeds, seasoned salt, and pepper.

Step 4

Dredge each piece of chicken in the flour, turning to coat both sides. Dip the chicken into the eggs and turn to coat, allowing excess to drip off. Dredge the chicken through the panko mixture, covering to coat and pressing to adhere. Transfer the coated pieces to a plate.

Step 5

In a large skillet over medium-high heat, add about half an inch of oil. When the oil is shimmering, add the chicken, in batches as necessary, and cook until golden brown on the bottom, about 3 minutes. Flip the chicken and cook until golden brown all over, 3 minutes more. Transfer the chicken to the prepared baking sheet.

Step 6

Sprinkle the chicken with the pizza seasoning, then spoon the marinara sauce over the top, dividing it evenly. Top with cheese, then the pepperoni. Bake until the cheese is melted and bubbling lightly, 7 to 10 minutes.

Step 7

Finish the schnitzel with basil and more pizza seasoning before serving.