Crispy Pepperoni Chicken

Ingredients

• 1½ to 2 pounds boneless, skinless chicken breasts or thighs, patted dry
• Salt and pepper
• 2 tablespoons neutral oil, such as canola or grapeseed, plus more as needed
• ½ lemon or 2 tablespoons red wine vinegar
• 2 ounces pepperoni, coarsely chopped (about ½ cup)
• ½ cup panko or dried coarse bread crumbs
• ¼ cup finely chopped parsley (optional)

Directions

1. If using chicken breasts, pound them to an even ½-inch thickness with a skillet or meat pounder.
2. Season chicken lightly with salt and pepper. In a large (12-inch) skillet, heat the oil over medium-high. Working in batches if needed, add the chicken and cook until golden brown, about 5 minutes. Flip and cook until cooked through, 2 to 5 minutes more.
3. Transfer chicken to a platter and squeeze lemon over the top.
4. Wipe or rinse out the skillet if needed. Return to medium heat and cook the pepperoni, stirring often, until it starts to brown and release oil, about 2 to 4 minutes. Add the bread crumbs and cook, stirring often, until crisp and golden, 2 to 4 minutes. If the pan gets dry, add more oil. Stir in parsley, if using, and spoon the crumb mixture over the chicken.