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!
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 PULL-APART SANDWICHES
These pull-apart sandwiches combine two of the most crave-worthy foods: chicken parmesan and garlic bread. The bread slices are slathered with an assertive garlic butter, breaded and fried chicken tenders, tomato sauce and melty mozzarella cheese. Simply bake, then pull apart!
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Make the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the sliced garlic and cook until golden, 1 to 2 minutes. Add the tomatoes, oregano and a big pinch each of salt and pepper. Cook, stirring occasionally, until reduced to about 2 cups, 12 to 15 minutes. Season with salt and pepper and set aside.
- Meanwhile, flatten the chicken tenders using the base of your hand; season with salt and pepper. Put the flour, eggs and breadcrumbs in three separate shallow bowls. Dip the chicken in the flour, then in the egg, shaking off the excess, then in the breadcrumbs to coat. Heat 1/2 inch of olive oil in a large skillet over medium heat. Add the chicken, in batches if necessary, and cook, turning, until golden brown and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate and season with salt.
- Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through.) Transfer to the baking sheet.
- Combine the butter, grated garlic, 2 tablespoons parsley and a pinch each of salt and pepper in a bowl. Spread between the bread slices and on the ends of the loaf.
- Fill every other bread slice with tomato sauce, starting with the first slice. Stuff each sauce-filled slice with a chicken tender and a mozzarella slice; spoon more tomato sauce around the chicken. Sprinkle the shredded mozzarella over the loaf.
- Bake until the cheese melts and the bread is toasted, 15 to 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with Parmesan and the remaining 1 tablespoon parsley. Serve with the remaining tomato sauce.
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 PARMIGIANA SANDWICH
I came up with this one on the fly when I was a cook at a golf club to use as a daily special. It quickly became a customer favorite! Very simple to make and very tasty. Can also be used as a main course, without the bun, or on top of spaghetti. I also used to lightly toast the kaiser rolls in the oven for a little something extra!
Provided by ceceusmc
Categories Lunch/Snacks
Time 35m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Pound chicken with tenderizer until thin.
- Coat chicken with flour, egg mixture, and bread crumbs.
- Pan or deep fry chicken until fully cooked.
- Place cooked chicken on cookie sheet or shallow baking dish.
- Spread marinara sauce on top of chicken.
- Top chicken with provolone cheese.
- Place in oven, heat until cheese is completely melted.
- Remove from oven, place chicken on roll, and serve.
Nutrition Facts : Calories 782.6, Fat 19.4, SaturatedFat 7.6, Cholesterol 246.8, Sodium 1777.4, Carbohydrate 92.6, Fiber 4.6, Sugar 9.7, Protein 55.6
More about "chicken parm sandwiches recipes"
CHICKEN PARMESAN SANDWICH - EASY CHICKEN RECIPES
From easychickenrecipes.com
Ratings 54Calories 733 per servingCategory Lunch, Main Course
- In a small bowl, mix bread crumbs, garlic powder, onion powder, dried basil, salt, pepper, and grated parmesan cheese. Transfer to a shallow bowl. Whisk eggs and transfer to a second shallow bowl. Place flour in a third shallow bowl.
- Dredge chicken by dipping the cutlets in the following order: flour, egg, breadcrumbs, egg, breadcrumbs.
- Heat oil in pan on medium high heat. When oil is hot, turn heat down to medium and shallow fry the chicken for three to four minutes on each side until golden brown and no longer pink inside.
- Place the chicken on a rack over a cookie sheet and top with sliced mozzerella cheese. Broil the chicken for 3 minutes until the cheese is melted. Watch carefully so they don’t burn.
CHICKEN PARMESAN SANDWICH RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (12)Total Time 30 minsCategory Entree, Lunch, Dinner, SandwichCalories 1190 per serving
CHICKEN PARMESAN SANDWICHES RECIPE | RAGÚ
From ragu.com
CHICKEN PARMESAN SANDWICH RECIPE | EATINGWELL
From eatingwell.com
BEST CHICKEN PARM SUB RECIPE - HOW TO MAKE CHICKEN …
From delish.com
CHICKEN PARMESAN SANDWICH - SIMPLY SCRATCH MADE
From simplyscratchmade.com
22 DELICIOUS CHICKEN AND EGGPLANT RECIPES YOU’LL LOVE
From happymuncher.com
CHICKEN PARMESAN - WIKIPEDIA
From en.wikipedia.org
CHICKEN PARMESAN SANDWICH (CHEESECAKE FACTORY COPYCAT)
From littlesunnykitchen.com
CRACK CHICKEN SLIDERS RECIPE - EATING ON A DIME
From eatingonadime.com
CUBAN TOASTED CHICKEN SANDWICHES | PERDUE®
From perdue.com
CHICKEN PARMESAN SANDWICHES | READY SET EAT
From readyseteat.com
CHICKEN PARM SANDWICH RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
CHICKEN PARM SUB RECIPE
From allrecipes.com
CHICKEN PARM SANDWICH | THE SAUCE BY ALL THINGS BARBECUE
From atbbq.com
EASY CHICKEN PARM SANDWICHES - PREGO® PASTA SAUCES
From campbells.com
WENDY’S ITALIAN MOZZARELLA CHICKEN SANDWICH IS LIKE CHICKEN PARM …
From foodsided.com
GARLIC PARMESAN CHICKEN SANDWICHES
From tastefullysimple.com
PARTY-SIZED CHICKEN PARMESAN SANDWICHES RECIPE - SERIOUS EATS
From seriouseats.com
CHICKEN PARMESAN SANDWICHES - AMANDA COOKS & STYLES
From amandacooksandstyles.com
You'll also love