Easy Chicken Parmesan Sandwiches Food

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THE BEST CHICKEN PARMESAN



The Best Chicken Parmesan image

Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 cup plain breadcrumbs
1/2 cup grated Parmesan, plus more for serving
1/2 cup milk
1 large egg
1/2 cup plus 1/3 cup olive oil
3 cloves garlic, finely grated
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans diced tomatoes
3 sprigs basil, plus torn leaves for serving
8 ounces whole milk mozzarella, shredded
12 ounces spaghetti

Steps:

  • Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. 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. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
  • Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
  • Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
  • shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
  • Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
  • Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
  • Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

CHICKEN PARMESAN SANDWICH



Chicken Parmesan Sandwich image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

One 8.5 ounce jar sundried tomatoes in oil
1 cup basil leaves
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon kosher salt
8 boneless, skinless chicken cutlets
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
3 large eggs, beaten
1 cup panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
8 ounces fresh mozzarella cheese, halved lengthwise and sliced into 8 pieces total
1/3 cup fresh basil leaves
2 plum tomatoes, thinly sliced into rounds

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



Parmesan Chicken Sandwiches image

Coat tender chicken breasts with seasoned bread crumbs and smother in marinara sauce. Served on a hoagie, it's a real treat! -Sue Bosek, Whittier, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup all-purpose flour
1 large egg, lightly beaten
3/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
2 boneless skinless chicken breast halves (5 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
2 Italian rolls, split
2 slices provolone cheese
1/3 cup marinara or other meatless pasta sauce, warmed

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.

Nutrition Facts : Calories 669 calories, Fat 32g fat (10g saturated fat), Cholesterol 198mg cholesterol, Sodium 1124mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 3g fiber), Protein 48g protein.

SUNNY'S EASY CHICKEN PARMESAN



Sunny's Easy Chicken Parmesan image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

Nonstick cooking spray (olive oil or butter), for coating the baking sheet and chicken
4 boneless, skinless chicken breasts, gently pounded to an even thickness
Kosher salt and freshly ground black pepper
1 1/2 cups seasoned Italian breadcrumbs
1/4 cup grated Parmesan
1 cup prepared pizza sauce (not tomato sauce)
Four 1/4-inch-thick slices fresh mozzarella

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or nonstick aluminum foil and spray with cooking spray.
  • Season each chicken breast with salt and pepper, then coat each breast with cooking spray. In a shallow bowl, mix the breadcrumbs and Parmesan. Press the chicken breasts into the mixture 1 at a time to coat on all sides, shaking off the excess. Transfer to the prepared baking sheet. Bake, flipping halfway through, until the juices run clear, 20 to 25 minutes.
  • Remove the chicken from the oven and turn on the broiler. Spoon the pizza sauce evenly over the top of each chicken breast and top with a slice of mozzarella. Place under the broiler and watch for the cheese to melt and bubble. Serve.

CHICKEN PARM SANDWICHES



Chicken Parm Sandwiches image

I grew up with chicken cutlets being the norm once a week. One of the first recipes I taught my nephew Blake was how to make this crispy chicken with cheese. It's one of his favorites - and auntie's, too!

Provided by Jackie Rothong

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

4 boneless, skinless chicken breasts (4 ounces each)
1/2 cup olive oil
4 tablespoons unsalted butter
2 cups panko
1/2 bunch basil, leaves only
1/2 cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs
2 tablespoons Dijon mustard
2 cups passata (tomato puree)
1 clove garlic, grated
2 fresh basil leaves
Four 6- to 8-inch Italian rolls, preferably crusty, split in half
8-ounce ball fresh mozzarella, thinly sliced

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!

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