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Chicken Parmigiana Sandwich Recipe

Name: Dal Granos Chicken Parmigiana Sandwich Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces boneless skinless chicken breasts; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 cups all-purpose flour; 2 pieces large eggs; 2 tbs whole milk; 1 cups plain breadcrumbs (or panko for extra crunch); 0.25 cups grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 4 tbs olive oil (for shallow frying); 1 tbs olive oil; 0.5 pieces yellow onion, finely chopped; 2 cloves garlic, minced; 1 cups crushed tomatoes (canned); 1 tbs tomato paste; 0.5 tsp dried oregano; 0.5 tsp dried basil; 0.25 tsp sugar (optional, to balance acidity); 0.5 tsp salt; 0.25 tsp black pepper; 2 pieces ciabatta rolls, split; 4 oz fresh mozzarella, sliced 1/4-inch; 8 leaves fresh basil leaves; 2 tbs butter, softened (optional, for toasting); 2 tbs grated Parmesan (for finishing)

Inspired by Dal Grano

Time45m

Serves2

Breaded Chicken with Tomato Sauce & Mozzarella on Ciabatta Bread

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Ingredients

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Breaded Chicken

2 pieces boneless skinless chicken breasts

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 cups 00 bread flour

2 pieces Large eggs

2 tbs whole milk

1 cups plain breadcrumbs (or panko for extra crunch)

1/4 cups Grated Parmesan cheese

1 tsp dried Italian seasoning

1/2 tsp Watkins garlic powder

4 tbs olive oil (for shallow frying)

Tomato Sauce

1 tbs olive oil

1/2 pieces yellow onion, finely chopped

2 cloves Garlic, minced

1 cups crushed tomatoes (canned)

1 tbs tomato paste

1/2 tsp Dried oregano

1/2 tsp dried basil

1/4 tsp sugar (optional, to balance acidity)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Bread

2 pieces ciabatta rolls, split

4 oz fresh mozzarella, sliced 1/4-inch

8 leaves Fresh basil leaves

2 tbs butter, softened (optional, for toasting)

2 tbs grated Parmesan (for finishing)

Method

Breaded Chicken

Prepare chicken

If the chicken breasts are thick, butterfly each breast or slice horizontally to make two even cutlets about 1/2-inch thick. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Set up dredging station

Place the flour in a shallow dish. In a second shallow bowl, whisk together the eggs and 2 tablespoons whole milk until smooth. In a third shallow bowl, combine breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried Italian seasoning, and 1/2 tsp garlic powder.

Dredge chicken

Working one piece at a time: press each cutlet into the flour, shake off excess, dip into the egg mixture, then firmly press into the breadcrumb mixture to coat both sides. Place breaded cutlets on a rack or plate and let rest 5 minutes to adhere.

Fry chicken

Heat 4 tablespoons olive oil in a large skillet over medium heat until shimmering (about 350°F if using a thermometer). Add cutlets (do not overcrowd; cook in batches if needed). Fry 3-4 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 155-160°F (they will finish cooking in the oven). Transfer to a baking sheet lined with foil.

Tomato Sauce

Sauté aromatics

While the chicken rests, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the finely chopped 1/2 onion and sauté 3-4 minutes until translucent. Add 2 minced garlic cloves and cook 30-45 seconds until fragrant.

Simmer sauce

Stir in 1 cup crushed tomatoes and 1 tablespoon tomato paste. Add 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp sugar (optional), 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low and cook 6-8 minutes to meld flavors. Taste and adjust seasoning. Keep warm.

Assembly & Finish

Top cutlets and bake

Preheat oven broiler (or oven to 425°F/220°C). Spoon about 2-3 tablespoons of the warm tomato sauce over each fried cutlet, then place 2 ounces (approx. half of the sliced mozzarella per cutlet) of fresh mozzarella on top. Sprinkle each with about 1 tablespoon grated Parmesan. Place the baking sheet with cutlets under the broiler 2-3 inches from the heat source for 2-4 minutes until mozzarella is melted and beginning to brown. If using a 425°F oven, bake 6-8 minutes until cheese melts and chicken reaches 165°F.

Toast bread

Meanwhile, butter the cut sides of 2 ciabatta rolls (optional). Toast them in a skillet over medium heat or under the broiler for 1-2 minutes until golden and crisp. Watch closely to avoid burning.

Assemble sandwiches

Place one breaded chicken cutlet with melted cheese on the bottom half of each toasted ciabatta. Spoon an additional 1-2 tablespoons of tomato sauce over the cheese if desired. Top with 4 fresh basil leaves per sandwich, then place the top ciabatta half. Press gently and cut in half if serving.

Serve

Serve immediately while hot. Optionally, sprinkle additional grated Parmesan over sandwiches or serve extra sauce on the side.