Name: Foundry Food + Taps Parmesan Chicken Sandwich Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces boneless skinless chicken breasts; 0.75 cups all-purpose flour; 2 pieces large eggs; 3 tbsp milk; 0.75 cups grated Parmesan cheese; 0.75 cups plain breadcrumbs (panko or regular); 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 3 tbsp olive oil (for pan-frying); 1 cup marinara sauce; 6 slices fresh mozzarella; 2 tbsp grated Parmesan (for finishing); 0.5 cups mayonnaise; 2 tbsp prepared basil pesto; 1 tsp lemon juice; 0.5 tsp garlic (minced); 0.25 tsp salt; 0.25 tsp black pepper; 2 pieces ciabatta rolls (large); 1 cups field greens (arugula, baby spinach, or mix); 1 tbsp olive oil (for grilling bread)

Method

Parmesan Battered Chicken

Prepare chicken

If breasts are thick, butterfly each or pound to an even 1/2-inch thickness between plastic wrap. Pat dry and season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Set up breading station

Place flour in a shallow bowl. In a second bowl whisk eggs with milk until smooth. In a third bowl combine grated Parmesan, breadcrumbs, Italian seasoning, garlic powder, remaining 1/2 tsp salt and 1/4 tsp black pepper; mix thoroughly.

Bread the chicken

Dredge each chicken piece first in flour, shaking off excess, dip into the egg mixture, then press firmly into the Parmesan-breadcrumb mixture to coat both sides. Set on a plate and let rest 5 minutes to help the coating adhere.

Cook the chicken

Heat a large skillet over medium heat and add 3 tbsp olive oil. When oil shimmers, add chicken pieces (work in batches if needed) and cook 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a paper-towel-lined plate.

Marinara & Cheese

Warm marinara

Warm the marinara sauce in a small saucepan over low heat until simmering gently, season to taste with a pinch of salt if needed.

Top chicken with marinara and mozzarella

Preheat oven broiler to high or set oven to 425°F (220°C). Place cooked chicken on a rimmed baking sheet, spoon about 2 tbsp warm marinara over each cutlet, top with 3 slices of fresh mozzarella per sandwich (or 2 slices if thicker). Sprinkle the 2 tbsp grated Parmesan evenly over the cheese.

Melt the cheese

Broil 2-4 minutes until mozzarella is melted and slightly bubbly (watch closely to prevent burning). Alternatively bake 5-7 minutes at 425°F until cheese melts.

Pesto Aioli

Make the aioli

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp basil pesto, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and chill briefly while finishing other components. Taste and adjust lemon or salt as needed.

Assembly & Greens

Prepare ciabatta

Slice rolls in half horizontally. Brush cut sides lightly with 1 tbsp olive oil. Heat a grill pan or skillet over medium-high heat and grill cut sides down 1-2 minutes until golden and crisp.

Assemble sandwiches

Spread about 1.5 tbsp pesto aioli on the bottom half of each toasted ciabatta. Place the hot Parmesan-battered chicken with melted mozzarella on top. Spoon an additional 1-2 tbsp warmed marinara on the chicken if desired. Top with a handful (~1/2 cup) of field greens. Close sandwich with top ciabatta half. Serve immediately, with extra marinara and aioli on the side if desired.