Chicken Parm Sandwich

easyhealthyrecipes.com/chicken-parm-sandwich/

Skip the restaurant and make a delicious chicken parm sandwich right in your kitchen! This easy recipe tops crispy breaded chicken breast cutlets with warm marinara, melty mozzarella, and a little fresh basil, all served on toasted ciabatta bread for a perfect sandwich that bursts with Italian flavors.

Prep: 20

Cook: 15

Total: 35

Recipe makes approximately 4 sandwiches

Equipment Needed

Oven
Cutting board
Sharp knife
Meat tenderizer
3 shallow bowls
whisk
Cast iron skillet (or other large skillet)
Internal meat thermometer
Baking sheet

Ingredients Needed

1 pound boneless, skinless chicken breasts (2 chicken breasts, depending on size)
½ cup all-purpose flour
2 large eggs
1 cup Italian breadcrumbs
1 ½ cups Panko breadcrumbs
½ tablespoon kosher salt
½ teaspoon black pepper
¼ cup grated parmesan
neutral oil (for cooking)
1 cup shredded mozzarella
1 cup marinara (warmed, divided)
1 loaf ciabatta bread (or 4 ciabatta rolls)
2 tablespoons fresh basil (chopped)

Get Recipe Ingredients

Instructions

Preheat oven to 350° Fahrenheit. Slice chicken breasts in half horizontally, as if cutting a hamburger bun, to create chicken cutlets. Use meat tenderizer to pound chicken cutlets until roughly ½-inch thick.
Add all-purpose flour to one shallow bowl. In another shallow bowl, break eggs and quickly beat to create egg wash. In third shallow bowl, whisk together Italian breadcrumbs, Panko, kosher salt, black pepper, and parmesan.
In cast iron skillet over medium-high heat, heat roughly ½-inch deep pool of neutral oil.
One by one, dredge chicken cutlets first in flour, coating both sides of each cutlet evenly. After flour, dip cutlets in egg wash, again coating each side evenly. Hold cutlet over bowl and allow excess egg to drip off, then place cutlet in breadcrumb mixture. Evenly coat both sides with breadcrumbs and shake off any excess.
When oil is hot, add breaded cutlets to skillet, being careful not to overcrowd pan. Cook chicken 2 to 3 minutes, then flip and cook another 2 to 3 minutes, until chicken reaches internal temperature of 165° Fahrenheit.
Remove chicken from skillet and set aside. If using ciabatta loaf, divide loaf into 4 slices, then cut slices in half horizontally. If using rolls, cut rolls in half horizontally. Spread bread slices cut-side up on baking sheet and place in oven. Bake 1 to 2 minutes until just toasted.
Remove bread from oven. Spread ½ cup marinara on cut-side of bottom halves of bread. Place chicken on top, then cover with remaining marinara sauce. Cover marinara with shredded mozzarella and fresh basil, then finish sandwich with top halves of bread.
Return baking sheet to oven. Bake 2 to 3 minutes, or until cheese is melted. Remove from oven and serve warm.

Recipe Notes

Recipe yields 4 sandwiches. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 sandwich using ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition Info (Approximate)