Chicken Parmesan is a classic Italian meal, usually served with some buttered pasta. But you all know how much I like to play with classic dishes and make into something a little more fun. That’s where the idea for a Chicken Parm Sandwich came about – the family loves my chicken parm, which I usually serve with pasta. So why not turn it into two hands and five napkins kind of sandwich!
If you do not have some sort of breading or dredging station, you really should get one. It makes hand breading meats so much easier. Plus you use a lot less ingredients because the raised sides of the pans keep them contained. If you use flat plates, you tend to lose lots over the sides and make quite the mess.
Do not skip the toasting step on this sourdough. This is moist sandwich, and you need that extra layer of protection from soggy bread. Using a dry bread like sourdough also helps, if you can get an unsliced boule of sourdough – make the slices slightly thicker than you would normally do. You could enhance the flavors with some garlic sourdough, as well.
This is a hefty sandwich – with an entire chicken breast on each. If you would like a fun side to go with this sandwich, I would suggest some garlic parmesan fries. You can use what ever type of fries you prefer (I like shoestring for this). Melt one stick of butter, and mix in one cup of shredded parmesan cheese, half a cup of chopped fresh parsley and four minced garlic cloves. Immediately after removing the fries from the oven or fryer, pour garlic butter evenly over top.
Now Let’s Get Cookin’!
Chicken Parm Sandwich
- 12 slices Sourdough Bread
- 1 lb Mozzarella Brick cut into ¼inch pieces
- 2 cups Fresh Baby Arugula
- ¼ cup Oil
- ¼ cup Vinegar
- 1 tbsp Lemon Juice
- 1 tsp Salt
- 1 tsp Pepper
For the Red Sauce
- 1 28oz can Crushed Tomatoes
- 1 tbsp Italian Seasoning see recipe below
- 1 tbsp Honey
For the Chicken
- 6 Chicken Breast thin-sliced
- 3 cups Flour divided
- 2 tsp Garlic Powder divided
- 1 tsp Salt
- 1 tsp Pepper
- 4 Large Eggs beaten
- 3 cups Italian Breadcrumbs
- 1 cup Parmesan Cheese grated
- Oil for frying
- Preheat oven to 400degF.
- Add sauce ingredients to a sauce pan over medium heat. Bring just to a bubble then reduce to low to simmer while preparing the rest of the meal.
- Set up your dredging station. Tray one – 2 cups flour, and 1 teaspoon garlic powder. Tray two – egg, salt, pepper and remaining garlic powder. Tray three – breadcrumbs, parmesan cheese, and remaining flour. Bread chicken by thoroughly coating each piece in each tray.
- Add enough oil to a large frying pan for ½ inch deep over medium-high heat. Once oil is around 350degF. Begin frying chicken, 2 minutes on each side then remove to baking rack over parchment paper covered baking sheet. Once all are fried, put in oven for 10 minutes.
- Combine oil, vinegar, lemon juice, salt and pepper. Pour over arugula and toss to coat.
- Begin toasting sourdough bread.
- Remove chicken from oven and add ladle portion of red sauce over each piece. Place 2 slices of mozzarella atop each piece of chicken. Return to oven and bake another 10 minutes.
- Build the sandwich, starting with toasted sourdough bread, smear with red sauce, add piece of chicken then top with portion of arugula and another piece of toasted sourdough. Secure with long toothpicks and cut in half to serve.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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