Chicken Parm Sandwich
Serves 4
Directions
- 1Start by slicing your chicken breast really thin and pound them out.
- 2Set up three stations: flour, egg wash (2 eggs, 1/4 cup water), and breadcrumbs (2 cups Italian style bread crumbs).
- 3Dip chicken in flour, then egg wash, and finally into the breadcrumbs.
- 4In a hot pan with some good olive oil, drop the chicken away from you and cook for two minutes.
- 5Flip and cook until golden brown.
- 6Once out of the pan, hit them with a tiny bit of flaky salt.
- 7To make the pesto, blend basil, pine nuts, garlic, good olive oil, and freshly grated Parmesan cheese.
- 8Spread a little marinara sauce on each chicken cutlet.
- 9Top with fresh mozzarella and grated Parmesan cheese.
- 10Bake in the oven at 400 degrees Fahrenheit until nice and melty.
- 11For the pink cream sauce, melt 2 tbsp butter, grate 2 gloves garlic, add 2 tbsp tomato paste, 1 cup heavy cream, and salt to taste.
- 12On a fresh homemade roll, spread some homemade pesto.
- 13Add the baked chicken cutlets (two patties for a larger sandwich).
- 14Add some homemade pink cream sauce.
- 15Finish with a little more grated Parmesan cheese.
Ingredients
- 2 lbs chicken breast, sliced & pounded
- 1 cup flour
- 2 eggs
- 0.25 cup water
- 2 cups Italian style bread crumbs
- 16 oz fresh mozzarella
- 2 cups your favorite marinara
- 2 large sub style bread rolls (hoagie, or baguette)
- 2 cups fresh basil
- 0.33 cup pine nuts
- 1 oz Parmesan cheese, grated
- 3 cloves garlic
- 0.25 cup good olive oil
- Salt to taste
- 2 tbsp butter
- 2 gloves garlic, grated
- 2 tbsp tomato paste
- 1 cup heavy cream
- Salt to taste
Equipment
hot panovenblender
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