Chicken Parm Sandwich
Chicken Parm Sandwich
Ingredients
For the Chicken
- 2 pounds chicken breast, sliced very thin and pounded
- 1 cup all-purpose flour
- 2 eggs, for egg wash
- 1/4 cup water, for egg wash
- 2 cups Italian style bread crumbs
- 1/2 cup olive oil, for frying, or as needed
- 1/2 teaspoon flaky salt, to taste, for seasoning fried chicken
- 2 cups marinara sauce, your favorite
- 16 ounces fresh mozzarella, sliced or torn
- 1/4 cup Parmesan cheese, grated, plus more for topping
For the Pesto
- 2 cups fresh basil
- 1/3 cup pine nuts
- 1 ounce Parmesan cheese, grated
- 3 garlic, cloves
- 1/4 cup olive oil, good quality
- 1/2 teaspoon salt, to taste
For the Pink Cream Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, grated
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 1/2 teaspoon salt, to taste
For Assembly
- 2 sub style bread rolls, large (hoagie or baguette)
- 1/4 cup fresh basil leaves, for garnish, as needed
Instructions
- 1
Prepare the chicken: Slice the chicken breasts very thin. Place the sliced chicken between two layers of plastic wrap and pound until thin. Set up three dredging stations: one plate with 1 cup of flour, one bowl with the egg wash (whisked 2 eggs and 1/4 cup water), and one tray with 2 cups of Italian style bread crumbs. Dredge each pounded chicken piece by first coating it in flour, then dipping it in the egg wash, and finally pressing it into the bread crumbs to ensure a full coating.
⏱️ 15 min
- 2
Fry the chicken: Heat a pan with a generous amount of olive oil over medium-high heat. Carefully place the breaded chicken cutlets into the hot oil, dropping them away from you. Fry for approximately 2 minutes per side, or until golden brown. Remove from the pan and place on a wire rack to drain excess oil. Immediately season the hot chicken cutlets with a tiny bit of flaky salt.
⏱️ 10 min
- 3
Make the Pesto: Combine 2 cups fresh basil, 1/3 cup pine nuts, 3 cloves garlic, 1 ounce grated Parmesan cheese, and 1/4 cup good olive oil in a food processor or blender. Blend until smooth and well combined. Add salt to taste.
⏱️ 10 min
- 4
Prepare the Pink Cream Sauce: In a saucepan, melt 2 tablespoons butter. Add 2 grated cloves of garlic and sauté until fragrant. Stir in 2 tablespoons tomato paste and cook for 1 minute. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring occasionally. Season with salt to taste.
⏱️ 10 min
- 5
Bake the Chicken Cutlets: Preheat oven to 400°F. On each fried chicken cutlet, spread a layer of 2 cups of your favorite marinara sauce. Top the marinara with pieces of 16 ounces fresh mozzarella. Grate some additional Parmesan cheese over the mozzarella. Drizzle a little olive oil over the top. Place the chicken cutlets into the oven until the cheese is nicely melted and bubbly.
⏱️ 10 min•🌡️ 400
- 6
Assemble the Sandwich: Slice the 2 large sub style bread rolls lengthwise. Spread a generous amount of the homemade pesto on the bottom half of each bread roll. Carefully transfer the baked chicken cutlets onto the pesto-covered bread (approximately two cutlets per sandwich). Spoon a generous amount of the homemade pink cream sauce over the chicken cutlets. Grate a little more Parmesan cheese over the pink cream sauce. Add some fresh basil leaves. Close the sandwich with the top half of the roll. Slice the sandwich in half diagonally.
⏱️ 10 min
- 7
Serve: The Chicken Parm Sandwich is ready to be enjoyed immediately.
Kitchen Tools
Chicken Parm Sandwich
For the Chicken
- 2 pounds chicken breast, sliced very thin and pounded
- 1 cup all-purpose flour
- 2 eggs, for egg wash
- 1/4 cup water, for egg wash
- 2 cups Italian style bread crumbs
- 1/2 cup olive oil, for frying, or as needed
- 1/2 teaspoon flaky salt, to taste, for seasoning fried chicken
- 2 cups marinara sauce, your favorite
- 16 ounces fresh mozzarella, sliced or torn
- 1/4 cup Parmesan cheese, grated, plus more for topping
For the Pesto
- 2 cups fresh basil
- 1/3 cup pine nuts
- 1 ounce Parmesan cheese, grated
- 3 garlic, cloves
- 1/4 cup olive oil, good quality
- 1/2 teaspoon salt, to taste
For the Pink Cream Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, grated
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 1/2 teaspoon salt, to taste
For Assembly
- 2 sub style bread rolls, large (hoagie or baguette)
- 1/4 cup fresh basil leaves, for garnish, as needed
Instructions
- 1
Prepare the chicken: Slice the chicken breasts very thin. Place the sliced chicken between two layers of plastic wrap and pound until thin. Set up three dredging stations: one plate with 1 cup of flour, one bowl with the egg wash (whisked 2 eggs and 1/4 cup water), and one tray with 2 cups of Italian style bread crumbs. Dredge each pounded chicken piece by first coating it in flour, then dipping it in the egg wash, and finally pressing it into the bread crumbs to ensure a full coating.
⏱️ 15 min - 2
Fry the chicken: Heat a pan with a generous amount of olive oil over medium-high heat. Carefully place the breaded chicken cutlets into the hot oil, dropping them away from you. Fry for approximately 2 minutes per side, or until golden brown. Remove from the pan and place on a wire rack to drain excess oil. Immediately season the hot chicken cutlets with a tiny bit of flaky salt.
⏱️ 10 min - 3
Make the Pesto: Combine 2 cups fresh basil, 1/3 cup pine nuts, 3 cloves garlic, 1 ounce grated Parmesan cheese, and 1/4 cup good olive oil in a food processor or blender. Blend until smooth and well combined. Add salt to taste.
⏱️ 10 min - 4
Prepare the Pink Cream Sauce: In a saucepan, melt 2 tablespoons butter. Add 2 grated cloves of garlic and sauté until fragrant. Stir in 2 tablespoons tomato paste and cook for 1 minute. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring occasionally. Season with salt to taste.
⏱️ 10 min - 5
Bake the Chicken Cutlets: Preheat oven to 400°F. On each fried chicken cutlet, spread a layer of 2 cups of your favorite marinara sauce. Top the marinara with pieces of 16 ounces fresh mozzarella. Grate some additional Parmesan cheese over the mozzarella. Drizzle a little olive oil over the top. Place the chicken cutlets into the oven until the cheese is nicely melted and bubbly.
⏱️ 10 min•🌡️ 400 - 6
Assemble the Sandwich: Slice the 2 large sub style bread rolls lengthwise. Spread a generous amount of the homemade pesto on the bottom half of each bread roll. Carefully transfer the baked chicken cutlets onto the pesto-covered bread (approximately two cutlets per sandwich). Spoon a generous amount of the homemade pink cream sauce over the chicken cutlets. Grate a little more Parmesan cheese over the pink cream sauce. Add some fresh basil leaves. Close the sandwich with the top half of the roll. Slice the sandwich in half diagonally.
⏱️ 10 min - 7
Serve: The Chicken Parm Sandwich is ready to be enjoyed immediately.