Chicken Parm Sandwich
Crispy breaded chicken, blistered marinara, and mozzarella on an Italian hero roll.
Tested time and yield
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Yield
- 4 servings
- Difficulty
- hard
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Split the chicken breasts horizontally and pound to 1/4-inch (6 mm) cutlets. Season with salt and pepper.
- 02
Dredge in flour, dip in egg, and coat in breadcrumbs mixed with 1/4 cup Parmesan.
- 03
Shallow-fry in 350°F (175°C) oil for 3 to 4 minutes per side until golden and 165°F (74°C). Drain on a rack.
- 04
Place the cutlets on a sheet pan, spoon over marinara, and top with mozzarella and the remaining Parmesan. Broil until bubbling and browned in spots.
- 05
Toast the rolls lightly. Add a chicken cutlet and basil to each and serve with extra marinara.
- 06
Tip: Use enough sauce to flavor the cutlet but not so much that the bread becomes saturated.
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