Chicken Parm Sandwich
25
Minutes Prep Time
30
Minutes Cook Time
4
Servings
EQUIPMENT YOU WILL NEED
Two medium mixing bowls
One shallow dish
Whisk
Meat mallet or heavy rolling pin
Large frying pan
Meat thermometer
Baking sheet
Aluminum foil or parchment paper
Cheese grater
Knife
Oven mitts
INGREDIENTS
2 chicken breasts
2 eggs - beaten
8oz mozzarella cheese
2 cups arugula
4 Tbsp butter
4 hoagie sandwich buns
2 cups marinara sauce - see recipe to make your own homemade marina sauce.
FLOUR MIX
1 cup AP flour
1 Tbsp salt
1 tsp garlic powder
1 tsp paprika
½ tsp white pepper
1 tsp Italian seasoning
BREADCRUMB MIXTURE
¾ cup panko
1 tsp salt
~1 tsp black pepper
1 Tbsp Italian seasoning
1 tsp garlic powder
½ cup grated parmesan
INSTRUCTIONS
Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil or parchment paper.
Butterfly the chicken breasts by slicing them horizontally evenly into two portions. Pound them to an even thickness using a meat mallet or a heavy rolling pin.
Prepare the flour mixture: In one of the mixing bowls, whisk together the all-purpose flour, 1 Tbsp salt, 1 tsp garlic powder, 1 tsp paprika, ½ tsp white pepper, and 1 tsp Italian seasoning.
Prepare the breadcrumb mixture: In the other mixing bowl, combine the panko breadcrumbs, 1 tsp salt, ~1 tsp black pepper, 1 Tbsp Italian seasoning, 1 tsp garlic powder, and the grated parmesan cheese.
In a shallow dish, beat the two eggs.
Dredge each chicken breast in the flour mixture, making sure it's fully coated. Shake off the excess.
Then, dip the floured chicken breast into the beaten eggs.
Lastly, coat the chicken in the breadcrumb mixture. Make sure the chicken is fully covered. Place the breaded chicken onto the prepared baking sheet.
In the large frying pan, heat 1 cup of oil over medium heat.
Fry each chicken breast in the pan until golden brown, around 5 minutes on each side. The chicken does not need to be fully cooked at this stage, just nicely browned.
Once browned, place the chicken breasts back onto the baking sheet and bake in the preheated oven for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C) as checked with a meat thermometer.
Pull the chicken out of the oven, top each piece with marinara sauce, and then cover generously with the mozzarella cheese. Put the chicken back into the oven and bake for another 5-7 minutes or until the cheese is melted and bubbly.
While the chicken is in the oven, toast the sandwich buns in the oven or a toaster until lightly browned.
Once everything is ready, assemble the sandwich: Place a generous amount of arugula on the bottom half of each bun, add the chicken topped with marinara and melted mozzarella, then top with the other half of the bun.
Cut the sandwich in half, if desired, and serve immediately.
Homemade Marina Sauce
Prep time: 5 minutes prep time
Cook time: 20-30 minutes
Serves: 4
EQUIPMENT NEEDED
Large saucepan
Blender or food processor
Knife and cutting board
Measuring spoons
INGREDIENTS
1 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 can (28 oz) of whole peeled tomatoes, pureed in a blender or food processor
1 tsp salt
1/2 tsp black pepper
1/2 tsp sugar
1/2 tsp dried basil
1/2 tsp dried oregano
INSTRUCTIONS
Heat the olive oil in a large saucepan over medium heat.
Add the finely chopped onion to the saucepan and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic to the pan and sauté for another minute until it becomes fragrant.
Puree your whole peeled tomatoes in a blender or food processor and then add the tomato puree to the saucepan. Bring to a simmer.
