Recipes Chicken Parmesan with Pepperoni 4.0 (639) Add your rating & review Chef Bryan Vietmeier of Seattle's Take 5 Urban Market merges two Italian-American favorites here: chicken parm and pepperoni. By Bryan Vietmeier Bryan Vietmeier Bryan Vietmeier is the executive chef of Take 5 Urban Market in Seattle. He is a seasoned veteran of the food and hospitality industry, with almost four decades of experience as a professional chef. Bryan's twists on classics like chicken parmesan, carrot cupcakes, meatloaf, and Reuben sandwiches have made Take 5 a Seattle destination for food lovers.Experience: Bryan Vietmeier spent 12 years as a sous chef at the Olympic Four Seasons. He was the executive chef for seven years at Harbor Club, a well-known private dining venue in Bellevue, Seattle. Looking for a change of scenery, Bryan spent three summers, in between working for one of Seattle's top catering companies, as a chef of a full-service fishing resort in Alaska. There, he created menus focused on bountiful local ingredients. At Take 5, he creates menus that reflect the market's emphasis on seasonality and puts a spin on classic comfort foods like meatloaf and Reuben sandwiches. Bryan's carrot cupcake has garnered raves online from such sites as Food & Wine, Epicurious, and MyRecipes. BBC Travel deemed it one of "America's best gourmet cupcakes."Education: Bryan attended South Seattle College, where he graduated with a degree in Culinary Arts. Food & Wine's Editorial Guidelines Updated on January 7, 2019 Print Rate It Share Share Tweet Pin Email Take your chicken parm to the next level with delicious pepperoni. Photo: © Quentin Bacon Active Time: 30 mins Total Time: 45 mins Yield: 4 Ingredients 2 large eggs 1/4 cup milk 1/2 cup all-purpose flour 2 cups panko (Japanese bread crumbs), finely crushed in a food processor Four 8-ounce skinless, boneless chicken breast halves, pounded 3/4 inch thick Salt and freshly ground pepper 3/4 cup canola oil 1 1/2 cups tomato sauce 1/4 cup freshly grated Parmigiano-Reggiano cheese 1 cup shredded mozzarella 2 ounces sliced pepperoni 2 tablespoons chopped flat-leaf parsley Directions Preheat the oven to 450°. In a pie plate, beat the eggs with the milk. Spread the flour and panko in 2 separate pie plates. Season the chicken all over with salt and pepper and dust in the flour. Dip the chicken in the egg mixture and then in the panko; press to help the crumbs adhere. In a large skillet, heat the oil until shimmering. Add the chicken and fry over moderately high heat, turning once, until cooked through, about 7 minutes. Drain the chicken on paper towels, then transfer to a rimmed baking sheet. Top the chicken with the tomato sauce, Parmigiano, mozzarella and pepperoni. Bake the chicken for about 15 minutes, until the cheese is melted and bubbling. Transfer the chicken to plates, sprinkle with the parsley and serve. Suggested Pairing Black cherry–scented Dolcetto d'Alba from Piedmont. Rate it Print