1. In a small shallow dish beat together milk and egg, set aside. 2. In a medium sized shallow dish, combine 1/2 cup flour, 2 1/2 Tablespoons parmesan cheese, 1 1/2 teaspoons powdered mustard, and garlic powder, set aside. 3. Pound chicken breasts until 1/4 inch thickness is reached. 4. Dip chicken into egg/milk wash coating both sides.Then dredge chicken into flour mixture, making sure both sides of chicken are completely covered. 5. In skillet large enough to hold both pieces, heat oil over medium heat, until hot but not smoking. 6. Add chicken and cook on both sides until golden brown. 7. Remove chicken from pan and keep warm. 8. In same skillet, mix together soup, milk, 2 Tablespoons parmesan cheese, and 1/2 teaspoon powdered mustard. 9. Return chicken to pan, making sure both sides of chicken are coated with soup mixture. 10. Top each piece of chicken with equal amounts sliced pepperoni. 11. Cover and simmer for 20 minutes or until heated through. 12. While chicken is simmering, cook noodles. 13. After noodles are cooked, drain and divide equally among two plates. 14. Top each plate of noodles with a pepperoni topped chicken breast. 15. Enjoy :). ---------------------------------------------------------------------------
Nutrition
Ingredients
