Chicken Parmesan Sandwich Recipes

CHICKEN PARMESAN SANDWICH RECIPE

Steps:

• 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.
• Cut buns in half, spread with butter and sprinkle with garlic salt. Toast under the broiler for 3-5 minutes, watching carefully.
• Heat marinara sauce in the microwave for 1 minute, stirring after 30 seconds. Spoon ¼ cup marinara sauce on each chicken cutlet and sprinkle with chopped basil. Place on buns and serve.

CHICKEN PARMESAN SANDWICH

Steps:

• Enjoy! Serve with extra warmed marinara sauce for dipping, if desired.

LAZY CHICKEN PARMESAN GRILLED CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place chicken patties on a baking sheet.
• Bake in the preheated oven until cooked through and crispy, about 20 minutes. Cut chicken patties in half lengthwise.
• Spread garlic butter onto 1 side of each bread slice.
• Mix marinara sauce, basil, and garlic salt together in a microwave-safe bowl; heat in microwave until warmed, 30 seconds to 1 minute. Stir.
• Place 1 bread slice, butter-side down, into a skillet; top with 2 slices provolone cheese, 1 tablespoon marinara sauce, 2 chicken patty halves, overlapped to cover bread, 2 tablespoons marinara sauce, 1 slice provolone cheese, and bread, butter-side up. Cook over medium heat until bread is crisp and cheese is melted, 2 to 3 minutes per side. Repeat with remaining ingredients.
• Sprinkle Parmesan cheese over remaining marinara sauce and serve alongside each sandwich.

CHICKEN PARM SANDWICHES

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

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
• Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
• Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
• Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
• Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
• Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN PARMESAN SANDWICH

Steps:

• Put the sundried tomatoes and their oil in a food processor along with the basil, Parmesan and salt. Process to combine.
• 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.

PARMESAN CHICKEN SANDWICHES

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.

CHICKEN PARMESAN SANDWICH

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 PARMESAN SANDWICHES

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.

PARMESAN CHICKEN SANDWICH

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.

CHICKEN PARMESAN HOAGIE SANDWICH

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!