Blackstone Chicken Parmesan Sandwich
Blackstone Chicken Parmesan Sandwich
Ingredients
For the Chicken Cutlets
- 1 pound chicken breast, flattened to 1/2-inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil, for griddle
For the Tomato Sauce
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 1 1/2 tablespoons tomato paste
- 1 tablespoon garlic paste
- 2 tablespoons water, for deglazing
- 2 cups tomato sauce, preferably 100% tomato
- 1 tablespoon Italian seasoning
- 1/2 tablespoon salt
- 4 ounces fresh mozzarella cheese, shredded or diced
For Assembly
- 8 slices bread, your preferred sandwich bread
- 2 tablespoons butter, softened, for toasting bread
- 1/4 cup Parmesan cheese, freshly grated, for topping
Instructions
- 1
Prepare the chicken cutlets: Place each chicken breast between two pieces of plastic wrap or inside a plastic bag. Using a meat mallet or rolling pin, flatten the chicken to about 1/2-inch thickness. Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs mixed with 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 10 min
- 2
Dredge each flattened chicken piece first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any extra to drip off. Finally, coat thoroughly in the seasoned breadcrumbs, pressing gently to ensure an even coating. Place the breaded cutlets on a clean plate or baking sheet.
⏱️ 10 min
- 3
Preheat your Blackstone griddle to medium-high heat. Pour 1/4 cup olive oil onto the griddle and spread it evenly with a spatula. Carefully place the breaded chicken cutlets onto the hot griddle using tongs. Cook for 3-5 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Once cooked, move them to a cooler part of the griddle or a side rack to keep warm.
⏱️ 10 min
- 4
While the chicken cooks, prepare the tomato sauce: Place a griddle-safe pan or cast iron skillet on a section of the hot griddle. Add 1 tablespoon olive oil to the pan. Add the diced medium onion, 1 tablespoon salt, and 1/2 tablespoon black pepper. Cook the onions, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 5
Add 1 1/2 tablespoons tomato paste to the cooked onions and stir well, cooking for 1 minute to deepen its flavor. Press 1 tablespoon garlic paste into the pan and mix thoroughly, cooking for another 30 seconds until fragrant. Deglaze the pan with 2 tablespoons of water, scraping any browned bits from the bottom.
⏱️ 3 min
- 6
Pour in 2 cups of tomato sauce (preferably 100% tomato). Add 1 tablespoon Italian seasoning and the remaining 1/2 tablespoon salt. Stir to combine. Bring the sauce to a gentle simmer. Add the shredded or diced fresh mozzarella cheese directly into the sauce and stir until it melts and combines, creating a rich, cheesy sauce.
⏱️ 5 min
- 7
Assemble the sandwiches: Clean a section of the griddle. Spread butter on one side of each slice of bread. Place the buttered side down on the cleaned griddle and toast until golden brown and crispy, about 2-3 minutes per side. Remove from the griddle.
⏱️ 5 min
- 8
Place a cooked chicken cutlet on one slice of toasted bread. Spoon a generous amount of the prepared tomato sauce with melted mozzarella over the chicken cutlet. Sprinkle freshly grated Parmesan cheese on top of the sauce. Place another slice of toasted bread on top to complete the sandwich.
⏱️ 5 min
- 9
Transfer the assembled Chicken Parmesan Sandwiches to a cutting board. Cut each sandwich in half and serve immediately. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken Cutlets
- 1 pound chicken breast, flattened to 1/2-inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil, for griddle
For the Tomato Sauce
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 1 1/2 tablespoons tomato paste
- 1 tablespoon garlic paste
- 2 tablespoons water, for deglazing
- 2 cups tomato sauce, preferably 100% tomato
- 1 tablespoon Italian seasoning
- 1/2 tablespoon salt
- 4 ounces fresh mozzarella cheese, shredded or diced
For Assembly
- 8 slices bread, your preferred sandwich bread
- 2 tablespoons butter, softened, for toasting bread
- 1/4 cup Parmesan cheese, freshly grated, for topping
Instructions
- 1
Prepare the chicken cutlets: Place each chicken breast between two pieces of plastic wrap or inside a plastic bag. Using a meat mallet or rolling pin, flatten the chicken to about 1/2-inch thickness. Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs mixed with 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 10 min - 2
Dredge each flattened chicken piece first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any extra to drip off. Finally, coat thoroughly in the seasoned breadcrumbs, pressing gently to ensure an even coating. Place the breaded cutlets on a clean plate or baking sheet.
⏱️ 10 min - 3
Preheat your Blackstone griddle to medium-high heat. Pour 1/4 cup olive oil onto the griddle and spread it evenly with a spatula. Carefully place the breaded chicken cutlets onto the hot griddle using tongs. Cook for 3-5 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Once cooked, move them to a cooler part of the griddle or a side rack to keep warm.
⏱️ 10 min - 4
While the chicken cooks, prepare the tomato sauce: Place a griddle-safe pan or cast iron skillet on a section of the hot griddle. Add 1 tablespoon olive oil to the pan. Add the diced medium onion, 1 tablespoon salt, and 1/2 tablespoon black pepper. Cook the onions, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 5
Add 1 1/2 tablespoons tomato paste to the cooked onions and stir well, cooking for 1 minute to deepen its flavor. Press 1 tablespoon garlic paste into the pan and mix thoroughly, cooking for another 30 seconds until fragrant. Deglaze the pan with 2 tablespoons of water, scraping any browned bits from the bottom.
⏱️ 3 min - 6
Pour in 2 cups of tomato sauce (preferably 100% tomato). Add 1 tablespoon Italian seasoning and the remaining 1/2 tablespoon salt. Stir to combine. Bring the sauce to a gentle simmer. Add the shredded or diced fresh mozzarella cheese directly into the sauce and stir until it melts and combines, creating a rich, cheesy sauce.
⏱️ 5 min - 7
Assemble the sandwiches: Clean a section of the griddle. Spread butter on one side of each slice of bread. Place the buttered side down on the cleaned griddle and toast until golden brown and crispy, about 2-3 minutes per side. Remove from the griddle.
⏱️ 5 min - 8
Place a cooked chicken cutlet on one slice of toasted bread. Spoon a generous amount of the prepared tomato sauce with melted mozzarella over the chicken cutlet. Sprinkle freshly grated Parmesan cheese on top of the sauce. Place another slice of toasted bread on top to complete the sandwich.
⏱️ 5 min - 9
Transfer the assembled Chicken Parmesan Sandwiches to a cutting board. Cut each sandwich in half and serve immediately. Enjoy!
⏱️ 2 min