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Chicken Parmigiana Grinder Recipe

Name: Newtown Road Italian Deli & Pizzas Chicken Parmigiana Grinder Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces boneless skinless chicken breasts; 1 cups all-purpose flour; 2 pieces large eggs; 2 tbs milk; 1.5 cups plain breadcrumbs (or panko/Italian-style); 0.25 cups grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 1 cups vegetable or canola oil (for frying); 1 tbs olive oil; 0.5 pieces yellow onion, finely chopped; 2 pieces garlic cloves, minced; 14 oz crushed tomatoes (canned); 1 tbs tomato paste; 1 tsp dried basil; 0.5 tsp dried oregano; 0.5 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper; 2 pieces hoagie rolls (6–8 inch), split; 1 cups mozzarella cheese, sliced or shredded; 4 pieces fresh basil leaves (optional); 2 tbs butter, softened; 2 tbs grated Parmesan (for sprinkling); 0.5 tsp red pepper flakes (optional)

Inspired by Newtown Road Italian Deli & Pizza

Time50m

Serves2

Make Chicken Parmigiana Grinder Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken and Breading

2 pieces boneless skinless chicken breasts

1 cups 00 bread flour

2 pieces Large eggs

2 tbs Milk

1 1/2 cups plain breadcrumbs (or panko/Italian-style)

1/4 cups Grated Parmesan cheese

1 tsp dried Italian seasoning

1/2 tsp Watkins garlic powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1 cups vegetable or canola oil (for frying)

Sauce

1 tbs olive oil

1/2 pieces yellow onion, finely chopped

2 pieces Garlic cloves, minced

14 oz crushed tomatoes (canned)

1 tbs tomato paste

1 tsp dried basil

1/2 tsp Dried oregano

1/2 tsp sugar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Build and Finish

2 pieces hoagie rolls (6–8 inch), split

1 cups mozzarella cheese, sliced or shredded

4 pieces fresh basil leaves (optional)

2 tbs butter, softened

2 tbs grated Parmesan (for sprinkling)

1/2 tsp red pepper flakes (optional)

Method

Chicken and Breading

Prep chicken

Place each chicken breast between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound to an even thickness of about 1/4 to 1/3 inch. If breasts are large, cut each in half horizontally to create 2 cutlets (you should have about 3–4 cutlets total). Pat dry with paper towels and season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with 2 tablespoons milk until combined. In a third shallow dish, combine breadcrumbs, 1/4 cup grated Parmesan, 1 tsp Italian seasoning, 1/2 tsp garlic powder, remaining 1/2 tsp salt and 1/4 tsp black pepper.

Bread the cutlets

Dredge each chicken cutlet in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture to coat thoroughly. Place breaded cutlets on a wire rack or plate; let rest 5 minutes to set the coating.

Fry the cutlets

Pour about 1/2 to 3/4 inch vegetable oil into a large skillet and heat over medium-high until shimmering and a breadcrumb sizzles when dropped (about 350°F / 175°C). Fry cutlets in batches, 2–3 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a paper-towel-lined plate or wire rack to drain. If oil thickens with crumbs between batches, wipe out and replenish as needed.

Sauce

Make quick marinara

While breading or frying, warm 1 tablespoon olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried basil, oregano, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes to thicken slightly. Taste and adjust seasoning. Keep warm.

Build and Finish

Toast rolls

Preheat broiler to high. Split hoagie rolls and spread the cut sides lightly with softened butter. Place rolls cut-side up on a baking sheet and broil 1–2 minutes until lightly golden — watch closely to avoid burning.

Assemble grinders

Place a generous spoonful of warm sauce on the bottom half of each toasted roll. Lay one or two fried chicken cutlets on top (trim to fit if necessary). Spoon more sauce over the chicken (about 2–3 tablespoons each). Top with shredded or sliced mozzarella, then place under the broiler just until cheese melts and bubbles, about 1–2 minutes.

Finish and serve

Remove from oven, sprinkle with remaining grated Parmesan and optional red pepper flakes and fresh basil leaves. Close sandwich, press gently, slice in half, and serve immediately.