Classic Chicken Parmesan Sandwich (Print Version)
# Ingredients:
→ Chicken
01 -
1 pound chicken cutlets
02 -
1/4 teaspoon salt
03 -
1/4 teaspoon black pepper
04 -
1/4 teaspoon Italian seasoning
→ Breading
05 -
1 egg, lightly beaten
06 -
1 cup unseasoned breadcrumbs
07 -
1/4 cup Grated Parmesan cheese, plus more for topping
08 -
1/2 cup olive oil
→ Assembly
09 -
4 ciabatta rolls, cut lengthwise
10 -
1/2 cup marinara sauce
11 -
1 (8 ounce) ball of fresh mozzarella, sliced
12 -
Fresh basil, for garnish
# Instructions:
01 -
Line a plate with paper towels. Pat the chicken dry with paper towels, then season on both sides with salt, pepper, and Italian seasoning.
02 -
Combine the breadcrumbs and Parmesan cheese in a shallow bowl. Working with one cutlet at a time, coat in egg, letting excess drip off. Place in the breadcrumbs mixture, pressing gently to get the breadcrumbs to adhere.
03 -
Heat olive oil in a large skillet over medium heat. Add cutlets and cook for 2 to 3 minutes per side, or until golden brown and cooked through. Let cutlets drain on the paper towel-lined plate.
04 -
Place the rolls on a rimmed sheet pan. Place a cutlet on each roll, then top with about 2 tablespoons marinara and 2 slices of mozzarella. Sprinkle each with more grated Parmesan cheese. Keep the rolls open.
05 -
Preheat broiler to high. Place the sandwiches under the broiler for 2 to 3 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil, then set the top half of the roll on top and serve immediately.
# Notes:
01 -
Best served immediately while hot
02 -
Leftover chicken can be stored separately for 2-3 days