Chicken Parmesan Hoagie Sandwich Food

CHICKEN PARMESAN SANDWICH

Steps:

• Position oven rack in top position; preheat broiler.
• Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.
• Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.
• Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls.

CHICKEN PARMESAN HOAGIE SANDWICH

Steps:

• Add the breadcrumbs, Parmesan cheese, oregano, paprika, garlic powder, salt and pepper to a Ziplock bag and shake to mix well.
• Pour into a low flat bowl or onto some waxed paper.
• Drop each chicken breast into the beaten egg and dredge in the breadcrumb, Parmesan cheese and herb mixture.
• Heat a few tablespoons of olive oil over medium high heat in a pan.
• Add the breaded chicken breasts, two at a time so as not to over-crowd the pan.
• Cook on medium high heat for about 3 minutes per side.
• Remove breasts to a paper towel-lined plate and fry the other two chicken breasts.
• Place the cooked chicken breasts on a baking dish and cover each breast with 1/4 cup tomato sauce.
• Sprinkle shredded mozzarella cheese over each one.
• Place in a 400-degree oven for 8 to 10 minutes or long enough to melt the cheese and get the tomato sauce nice and hot.
• I add the hoagie rolls to the oven when there is about 5 minutes left to get them nice and toasty and crusty.
• Slice the hoagie rolls, add the chicken Parmesan breast and top with sliced jalapenos, if desired.
• YUM!

CHICKEN PARMESAN SANDWICH

Steps:

• For the sundried tomato pesto: Put the sundried tomatoes and their oil in a food processor along with the basil, Parmesan and salt. Process to combine.
• For the chicken Parmesan: Season the chicken cutlets on both sides with the salt and pepper. Cut them in half crosswise. Using 3 wide, shallow bowls, place the flour in the first bowl, beaten eggs in the second, and combine the panko, Parmesan and oregano in the third.
• Heat the oil in a large skillet over medium-high heat. Dredge the chicken pieces in the flour to coat lightly, shaking off the excess. Dip the chicken into the egg and then into the panko mixture, pressing gently to adhere the crust to the chicken. Add the chicken to the skillet and cook until golden brown on the first side, 3 to 4 minutes. Gently flip all of the chicken over and layer 1 mozzarella slice on top. Cook until the second side is golden brown and the mozzarella has melted, about 4 more minutes.
• Transfer the chicken to a serving platter, mozzarella-sides up. Spread about 1 tablespoon of Sundried Tomato Pesto on top. Put a tomato slice on 8 of the pieces, and then top them with the remaining 8 pieces, mozzarella sides down, to make little sandwiches. Serve immediately.

PARMESAN CHICKEN SANDWICHES

Steps:

• Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese., Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture., In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce.

CHICKEN PARMESAN SANDWICH

Steps:

• Set up a dredging station. Put the flour, salt, and pepper in a shallow bowl and mix together. Beaten eggs in another shallow bowl or plate, Mix the Italian breadcrumbs and Parmesan cheese together in a third bowl or plate.
• Dip each chicken piece in the flour, then the egg, and finally the breadcrumbs. Ste aside to fry.
• Working in batches, fry each piece of chicken till golden and internal temperature reaches 165°F (74°C). Put aside on a wire cooling rack over a baking sheet.
• Place a good amount of marinara sauce on each fried chicken piece and top with mozzarella, place in the oven on low broil until cheese is melted and bubbly. Remove from oven.
• Drizzle each sandwich loaf with a little olive oil and toast them with the cut side facing up using the broil setting on your stove. This usually takes 2-3 minutes, but watch them closely!
• Add chicken with marinara and melted cheese to sandwich bread then top with a couple of basil leaves.
• Serve and enjoy!

STUFFED CHICKEN PARMESAN SUB

Steps:

• Slice each chicken breast down the center to make 4 cutlets. Place each between 2 pieces of plastic wrap and pound to about 1/2 inch thinness with a meat mallet.
• Marinate chicken breasts in Italian dressing in the refrigerator overnight.
• Remove chicken to bring to room temperature 1 hour before cooking.
• Combine flour and baking powder in one bowl, milk and egg in another bowl, and bread crumbs in a third bowl. Set aside.
• Heat 1 tablespoon butter in a pan over medium heat. Cook prosciutto in the hot butter until it starts to brown, about 5 minutes. Transfer to a paper towel-lined plate.
• Bring marinara sauce to a simmer in a saucepan.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 450 degrees F (230 degrees C).
• Lay chicken cutlets out flat. Line 1/4 of mozzarella cheese down the center of each and sprinkle 1/4 of prosciutto over cheese. Fold cutlets in half over the stuffing and secure edges together with toothpicks.
• Dunk rolled chicken into the flour mixture, then egg mixture, and finally bread crumbs.
• Drop chicken into the preheated fryer and cook until crumbs are golden brown, chicken floats, and is no longer pink in the center, 6 to 7 minutes. Transfer to a paper towel-lined plate to let grease run off.
• Cut sub rolls down the centers and spread remaining butter into interiors. Assemble sandwiches in the following manner: bottom sub half, chicken cutlet, marinara, provolone cheese, Parmesan cheese, and top sub half. Transfer subs to a baking pan.
• Toast in the preheated oven until bread is crisp and cheeses are melted, about 2 minutes. Serve hot.

CHICKEN PARMESAN WAFFLE SANDWICH

Steps:

• Waffle Instructions:.
• Heat up waffle iron.
• Combine all dry ingredients (flour, baking soda and spices) in one bowl and all wet ingredients (eggs, buttermilk and melted butter) in another bowl and mix well.
• Slowly add wet ingredients mix to dry bowl and whisk well.
• Shred and add the parmesan cheese and mix well.
• Pour batter on waffle iron to create your savory waffles.
• Fried Chicken Instructions:.
• Combine flour with all the spices in one bowl and combine buttermilk (with salt and pepper) and the chicken thigh into a seperate bowl.
• Let the buttermilk and chicken marinade for at least 30 minutes.
• Once finished marinating, shake the excess buttermilk off the chicken and dredge in seasoned flour.
• Add an inch of canola oil in a frying pan and heat to 350 degrees fahrenheit.
• Cook the chicken 7-8 minutes per each side (internal temperature 165 degrees farenheit.
• Sandwich Assembly Instructions:.
• Take fried chicken thigh and spread marinara sauce on top.
• Add shredded mozzarella and shredded parmesan.
• Turn broiler on and melt the cheeses on top of the chicken.
• Assemble the waffle sandwich, placing the chicken on top of one waffle, some fresh basil and the second waffle.

CHICKEN PARM SANDWICHES

Steps:

• Preheat the broiler. Place wire racks over 2 sheet pans. Cut two 12-inch sheets of plastic wrap.
• Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick.
• Heat the oil and butter in a large nonstick skillet over medium-low heat.
• Meanwhile, combine the panko, all but 2 of the basil leaves and Parmigiano-Reggiano in a food processor and pulse until combined. Season with salt and pepper. Transfer the mixture to a small sheet pan or plate. Place the flour on a second small sheet pan or plate and season with salt and pepper. Whisk the eggs, mustard and 2 tablespoons of water together in a shallow bowl until combined. Season with salt and pepper.
• Begin by dipping one piece of chicken into the flour, then into the egg mixture, then into the breadcrumb mixture to coat completely. Set the breaded cutlet on one of the wire racks. Repeat with the remaining chicken.
• Raise the heat under the skillet to medium-high. Cook the cutlets in two batches until golden brown, 3 to 4 minutes per side. Transfer to the second wire rack and sprinkle with salt.
• While the chicken is frying, prepare the sauce.
• Combine the passata, garlic and reserved 2 leaves of basil in a medium saucepan over medium heat. Season with salt and pepper. Cook until warmed through, about 5 minutes. Remove from the heat.
• Place the sliced rolls on a sheet pan. Broil the rolls until just toasted, 30 seconds to 1 minute.
• Top each fried chicken cutlet with the sauce and a few slices of mozzarella. Broil until the cheese is brown and bubbly, 3 to 4 minutes.
• Place each chicken parm cutlet onto the bottom half of a roll. (If chicken is too wide, cut lengthwise and stack the chicken so it all fits.) Top with more sauce and the top buns. Slice in half and take a crunchy bite!

CHICKEN PARMESAN SANDWICHES

Steps:

• Spray baking sheet with cooking spray. Combine first 5 ingredients in shallow dish. Moisten chicken with water. Add chicken pieces, 1 at a time, to coating mixture, turning to evenly coat both sides of each chicken piece. Place on prepared baking sheet. Lightly press coating mixture into chicken pieces to secure. Top with any remaining coating mixture.
• Reserve 1 Tbsp. oil for brushing onto split bolillos. Heat 1 Tbsp. of the remaining oil in large skillet on medium heat. Add 3 chicken pieces; cook 4 to 5 min. on each side or until done. Repeat with remaining oil and chicken. Meanwhile, toast cut sides of bolillos; rub with garlic pieces, then brush with reserved oil.
• Place lettuce on bottom halves of bolillos; top with chicken and pasta sauce. Cover with tops of bolillos.

OPEN-FACED CHICKEN PARMESAN SANDWICHES

Steps:

• Cut the chicken breast in half.
• Sprinkle the outside of the chicken breast halves with salt, pepper, and italian seasoning.
• Cook on medium-high heat until juices run clear.
• While that is cooking, toast two pieces of whole wheat bread.
• Place the toast on an oven-proof pan, then put the chicken on top of that, and then the mozarella cheese.
• Put the sandwiches in the oven on the broil setting until the cheese is melted.
• While that's browning, heat the sauce in the same pan that the chicken was heated inches Pour this on top of the sandwiches.

PARMESAN CHICKEN SALAD SANDWICHES

Steps:

• For dressing: in a small bowl stir together mayo, lemon juice and basil. Set aside.
• For salad: Combine chicken cheese, green onion, and celery. Pour dressing over mixture; toss to coat. Season to taste with salt and pepper.
• Divide salad among six slices of bread and spread to cover. Top each with another slice of bread.

PARMESAN CHICKEN SANDWICH

Steps:

• Mix cheese, crumbs and seasonings.
• Dip chicken in butter; coat with cheese mixture.
• Place in 15x10-inch baking pan sprayed with non-stick cooking spray.
• Bake at 400°F for 20-25 minutes until chicken is no longer pink in the center.
• Cut and slice and place on sandwich.