Chicken Parmesan Sandwich Recipe
paesano roll + chicken fritte + marinara + fresh mozzarella + arugula
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Ingredients
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For the Chicken Fritte
For the Sandwich Assembly
Method
For the Chicken Fritte
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch. This ensures even cooking.
- 2
Set Up Breading Station
In three separate shallow bowls, place the flour mixed with salt and pepper in the first bowl, beaten eggs in the second bowl, and a mixture of breadcrumbs and grated Parmesan cheese in the third bowl.
- 3
Bread the Chicken
Dredge each chicken breast first in the flour, shaking off excess, then dip into the egg mixture, and finally coat with the breadcrumb and Parmesan mixture.
- 4
Fry the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded chicken breasts and fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and let drain on paper towels.
For the Sandwich Assembly
- 5
Toast the Paesano Rolls
Preheat your oven to 350°F (175°C). Cut the paesano rolls in half and toast them in the oven for about 5 minutes until lightly crispy.
- 6
Assemble the Sandwich
Spread a generous amount of marinara sauce on the bottom half of each toasted roll. Place a piece of fried chicken on top, followed by slices of fresh mozzarella.
- 7
Melt the Cheese
Place the assembled sandwiches back in the oven for about 5 minutes, or until the mozzarella is melted and bubbly.
- 8
Add the Arugula
Remove the sandwiches from the oven and add a handful of fresh arugula on top of the melted cheese. Close the sandwich with the top half of the roll.
- 9
Serve
Serve the Chicken Parmesan Sandwich warm with extra marinara sauce on the side, if desired.
