Instructions

1. Preheat the oven to 425F.
2. In a shallow dish or pie plate, combine the eggs and the milk. In another shallow dish, place the flour. In the third shallow dish, place the panko bread crumbs.
3. On a cutting board, butterfly the chicken breasts open, making 4 thin pieces of chicken. Season on both sides with salt and pepper.
4. In a large, heavy skillet, heat the oil over medium-high heat. Dip each piece of chicken first in the flour, then the egg mixture, then coat in the panko mixture. Add to the hot oil. Fry in the oil unitl browned and crispy on both sides, about 7 minutes, flipping once. Drain on a paper-towel lined plate, then transfer to a rimmed baking sheet.
5. In a bowl, combine the tomato sauce with the dried basil, oregano and parsley. Top the chicken with the tomato sauce, then the Parmesan and mozzarella. Sprinkle the pepperoni pieces over the top.
6. Bake in the oven for 10 minutes, or until the cheese is melted and bubbly. Transfer to plates and sprinkle with parsley; serve.