CHICKEN PARMESAN SANDWICH
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the sundried tomato pesto: Put the sundried tomatoes and their oil in a food processor along with the basil, Parmesan and salt. Process to combine.
- For the chicken Parmesan: Season the chicken cutlets on both sides with the salt and pepper. Cut them in half crosswise. Using 3 wide, shallow bowls, place the flour in the first bowl, beaten eggs in the second, and combine the panko, Parmesan and oregano in the third.
- Heat the oil in a large skillet over medium-high heat. Dredge the chicken pieces in the flour to coat lightly, shaking off the excess. Dip the chicken into the egg and then into the panko mixture, pressing gently to adhere the crust to the chicken. Add the chicken to the skillet and cook until golden brown on the first side, 3 to 4 minutes. Gently flip all of the chicken over and layer 1 mozzarella slice on top. Cook until the second side is golden brown and the mozzarella has melted, about 4 more minutes.
- Transfer the chicken to a serving platter, mozzarella-sides up. Spread about 1 tablespoon of Sundried Tomato Pesto on top. Put a tomato slice on 8 of the pieces, and then top them with the remaining 8 pieces, mozzarella sides down, to make little sandwiches. Serve immediately.
CHICKEN PARM SANDWICHES
I grew up with chicken cutlets being the norm once a week. One of the first recipes I taught my nephew Blake was how to make this crispy chicken with cheese. It's one of his favorites - and auntie's, too!
Provided by Jackie Rothong
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the broiler. Place wire racks over 2 sheet pans. Cut two 12-inch sheets of plastic wrap.
- Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick.
- Heat the oil and butter in a large nonstick skillet over medium-low heat.
- Meanwhile, combine the panko, all but 2 of the basil leaves and Parmigiano-Reggiano in a food processor and pulse until combined. Season with salt and pepper. Transfer the mixture to a small sheet pan or plate. Place the flour on a second small sheet pan or plate and season with salt and pepper. Whisk the eggs, mustard and 2 tablespoons of water together in a shallow bowl until combined. Season with salt and pepper.
- Begin by dipping one piece of chicken into the flour, then into the egg mixture, then into the breadcrumb mixture to coat completely. Set the breaded cutlet on one of the wire racks. Repeat with the remaining chicken.
- Raise the heat under the skillet to medium-high. Cook the cutlets in two batches until golden brown, 3 to 4 minutes per side. Transfer to the second wire rack and sprinkle with salt.
- While the chicken is frying, prepare the sauce.
- Combine the passata, garlic and reserved 2 leaves of basil in a medium saucepan over medium heat. Season with salt and pepper. Cook until warmed through, about 5 minutes. Remove from the heat.
- Place the sliced rolls on a sheet pan. Broil the rolls until just toasted, 30 seconds to 1 minute.
- Top each fried chicken cutlet with the sauce and a few slices of mozzarella. Broil until the cheese is brown and bubbly, 3 to 4 minutes.
- Place each chicken parm cutlet onto the bottom half of a roll. (If chicken is too wide, cut lengthwise and stack the chicken so it all fits.) Top with more sauce and the top buns. Slice in half and take a crunchy bite!
PARMESAN CHICKEN SANDWICH
Make and share this Parmesan Chicken Sandwich recipe from Food.com.
Provided by Hannah Benbow
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix cheese, crumbs and seasonings.
- Dip chicken in butter; coat with cheese mixture.
- Place in 15x10-inch baking pan sprayed with non-stick cooking spray.
- Bake at 400°F for 20-25 minutes until chicken is no longer pink in the center.
- Cut and slice and place on sandwich.
Nutrition Facts : Calories 219, Fat 8, SaturatedFat 4.3, Cholesterol 86, Sodium 361.6, Carbohydrate 3.9, Fiber 0.4, Sugar 0.4, Protein 31.2
PARMESAN CHICKEN SANDWICHES
Coat tender chicken breasts with seasoned bread crumbs and smother in marinara sauce. Served on a hoagie, it's a real treat! -Sue Bosek, Whittier, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese., Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture., In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce.
Nutrition Facts : Calories 669 calories, Fat 32g fat (10g saturated fat), Cholesterol 198mg cholesterol, Sodium 1124mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 3g fiber), Protein 48g protein.
CHICKEN PARMESAN HOAGIE SANDWICH
I made these for dinner last night and my husband LOVED them! In fact, my 22-month old daughter loved them, too! You can actually make a bunch of the chicken breasts ahead of time and freeze them. When ready to eat, just add the tomato sauce and mozzarella cheese and you're golden! Quick, easy, yummy chicken parm sandwiches. Perfect for Superbowl Sunday or any other time you need a great hoagy sandwich! We really liked these. Hope you do, too. :D Oh yeah, the chicken breasts I use are sliced to make them thinner and easier to cook evenly. If you have thicker breasts, you'll need to cook these longer in the oven. ENJOY!
Provided by PookeyLumLum
Categories Lunch/Snacks
Time 30m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 14
Steps:
- Add the breadcrumbs, Parmesan cheese, oregano, paprika, garlic powder, salt and pepper to a Ziplock bag and shake to mix well.
- Pour into a low flat bowl or onto some waxed paper.
- Drop each chicken breast into the beaten egg and dredge in the breadcrumb, Parmesan cheese and herb mixture.
- Heat a few tablespoons of olive oil over medium high heat in a pan.
- Add the breaded chicken breasts, two at a time so as not to over-crowd the pan.
- Cook on medium high heat for about 3 minutes per side.
- Remove breasts to a paper towel-lined plate and fry the other two chicken breasts.
- Place the cooked chicken breasts on a baking dish and cover each breast with 1/4 cup tomato sauce.
- Sprinkle shredded mozzarella cheese over each one.
- Place in a 400-degree oven for 8 to 10 minutes or long enough to melt the cheese and get the tomato sauce nice and hot.
- I add the hoagie rolls to the oven when there is about 5 minutes left to get them nice and toasty and crusty.
- Slice the hoagie rolls, add the chicken Parmesan breast and top with sliced jalapenos, if desired.
- YUM!
CHICKEN PARMESAN SANDWICHES
Make a handheld alternative of chicken Parmesan pasta with our Chicken Parmesan Sandwiches. Since they can be prepared in just 25 minutes, they're perfect to serve as part of a quick weeknight dinner.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Spray baking sheet with cooking spray. Combine first 5 ingredients in shallow dish. Moisten chicken with water. Add chicken pieces, 1 at a time, to coating mixture, turning to evenly coat both sides of each chicken piece. Place on prepared baking sheet. Lightly press coating mixture into chicken pieces to secure. Top with any remaining coating mixture.
- Reserve 1 Tbsp. oil for brushing onto split bolillos. Heat 1 Tbsp. of the remaining oil in large skillet on medium heat. Add 3 chicken pieces; cook 4 to 5 min. on each side or until done. Repeat with remaining oil and chicken. Meanwhile, toast cut sides of bolillos; rub with garlic pieces, then brush with reserved oil.
- Place lettuce on bottom halves of bolillos; top with chicken and pasta sauce. Cover with tops of bolillos.
Nutrition Facts : Calories 530, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
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