Chicken Parm Sandwich
Chicken Parm Sandwich
Ingredients
For the Chicken Cutlets
- 2 boneless, skinless chicken breasts, (about 1 1/2 pounds total)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups plain breadcrumbs
- 1/2 cup olive oil, for frying, plus more as needed
For the Tomato Sauce
- 2 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 28 ounces crushed tomatoes, 1 can
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, plus more for garnish
For Assembly
- 8 ounces fresh mozzarella cheese, torn into pieces
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1 ciabatta loaf, large (about 12-14 inches long)
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare the chicken cutlets: Place one chicken breast on a cutting board, covered with a piece of plastic wrap. Carefully slice the chicken breast horizontally to create two thinner cutlets. Repeat with the remaining chicken breast, yielding 4 cutlets total. Cover the cutlets with another piece of plastic wrap and, using a meat tenderizer, pound them until they are about 1/4-inch thick.
⏱️ 10 min•🌡️ 400
- 2
Set up your breading station: Place the flour in a shallow bowl, the beaten eggs in a second shallow bowl, and the breadcrumbs in a third shallow bowl. Season the flour and breadcrumbs lightly with salt and pepper. Dredge each pounded chicken cutlet first in the flour, ensuring it's fully coated. Shake off any excess flour. Next, dip the floured chicken into the beaten eggs, allowing any excess egg to drip off. Finally, coat the chicken completely in the breadcrumbs, pressing gently to adhere.
⏱️ 10 min - 3
Fry the chicken: Heat 1/2 cup of olive oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan (you may need to do this in batches). Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil. If frying in batches, add more olive oil to the pan as needed.
⏱️ 10 min
- 4
Prepare the tomato sauce: In a separate medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped garlic and sauté for 1 minute until fragrant, being careful not to burn it. Pour in the can of crushed tomatoes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in 1/4 cup of chopped fresh basil. Bring the sauce to a simmer, then reduce heat to low and let it cook gently for 5-7 minutes to allow the flavors to meld.
⏱️ 10 min
- 5
Assemble and bake the sandwich: Slice the ciabatta loaf horizontally through the middle. On a large baking sheet, spread a thin layer of the prepared tomato sauce on the bottom half of the ciabatta. Arrange the fried chicken cutlets on top of the sauce. Spoon more of the tomato sauce generously over each chicken cutlet. Evenly distribute the torn fresh mozzarella cheese over the sauced chicken. Sprinkle 1/2 cup of grated Parmesan cheese over the mozzarella.
⏱️ 5 min
- 6
Place the baking sheet with the assembled chicken and bread into the preheated oven. Bake for 5-7 minutes, or until the cheese is melted, bubbly, and lightly golden. Once removed from the oven, sprinkle additional fresh chopped basil and more grated Parmesan cheese on top of the melted cheese. Place the top half of the sliced ciabatta onto the assembled chicken parm.
⏱️ 5 min•🌡️ 400
- 7
Cut the large chicken parm sandwich into 4 equal portions or desired sizes. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Parm Sandwich
For the Chicken Cutlets
- 2 boneless, skinless chicken breasts, (about 1 1/2 pounds total)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups plain breadcrumbs
- 1/2 cup olive oil, for frying, plus more as needed
For the Tomato Sauce
- 2 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 28 ounces crushed tomatoes, 1 can
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, plus more for garnish
For Assembly
- 8 ounces fresh mozzarella cheese, torn into pieces
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1 ciabatta loaf, large (about 12-14 inches long)
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare the chicken cutlets: Place one chicken breast on a cutting board, covered with a piece of plastic wrap. Carefully slice the chicken breast horizontally to create two thinner cutlets. Repeat with the remaining chicken breast, yielding 4 cutlets total. Cover the cutlets with another piece of plastic wrap and, using a meat tenderizer, pound them until they are about 1/4-inch thick.
⏱️ 10 min•🌡️ 400 - 2
Set up your breading station: Place the flour in a shallow bowl, the beaten eggs in a second shallow bowl, and the breadcrumbs in a third shallow bowl. Season the flour and breadcrumbs lightly with salt and pepper. Dredge each pounded chicken cutlet first in the flour, ensuring it's fully coated. Shake off any excess flour. Next, dip the floured chicken into the beaten eggs, allowing any excess egg to drip off. Finally, coat the chicken completely in the breadcrumbs, pressing gently to adhere.
⏱️ 10 min - 3
Fry the chicken: Heat 1/2 cup of olive oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan (you may need to do this in batches). Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil. If frying in batches, add more olive oil to the pan as needed.
⏱️ 10 min - 4
Prepare the tomato sauce: In a separate medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped garlic and sauté for 1 minute until fragrant, being careful not to burn it. Pour in the can of crushed tomatoes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in 1/4 cup of chopped fresh basil. Bring the sauce to a simmer, then reduce heat to low and let it cook gently for 5-7 minutes to allow the flavors to meld.
⏱️ 10 min - 5
Assemble and bake the sandwich: Slice the ciabatta loaf horizontally through the middle. On a large baking sheet, spread a thin layer of the prepared tomato sauce on the bottom half of the ciabatta. Arrange the fried chicken cutlets on top of the sauce. Spoon more of the tomato sauce generously over each chicken cutlet. Evenly distribute the torn fresh mozzarella cheese over the sauced chicken. Sprinkle 1/2 cup of grated Parmesan cheese over the mozzarella.
⏱️ 5 min - 6
Place the baking sheet with the assembled chicken and bread into the preheated oven. Bake for 5-7 minutes, or until the cheese is melted, bubbly, and lightly golden. Once removed from the oven, sprinkle additional fresh chopped basil and more grated Parmesan cheese on top of the melted cheese. Place the top half of the sliced ciabatta onto the assembled chicken parm.
⏱️ 5 min•🌡️ 400 - 7
Cut the large chicken parm sandwich into 4 equal portions or desired sizes. Serve immediately.