Chicken Parmesan Sandwich

5 mins
Serves 2
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Directions

  1. 1Place the chicken breasts between two sheets of parchment paper and gently pound them with a meat mallet to flatten them.
  2. 2Place the chicken breasts between two sheets of parchment paper and gently pound them with a meat mallet to flatten them.
  3. 3Place the chicken breasts between two sheets of parchment paper and gently pound them with a meat mallet to flatten them.
  4. 4Season both sides of each chicken breast with salt and pepper.
  5. 5Season both sides of each chicken breast with salt and pepper.
  6. 6Season both sides of each chicken breast with salt and pepper.
  7. 7Dredge the chicken breasts in flour, ensuring they are fully coated.
  8. 8Dredge the chicken breasts in flour, ensuring they are fully coated.
  9. 9Dredge the chicken breasts in flour, ensuring they are fully coated.
  10. 10Dip the floured chicken breasts in a mixture of beaten eggs.
  11. 11Dip the floured chicken breasts in a mixture of beaten eggs.
  12. 12Dip the floured chicken breasts in a mixture of beaten eggs.
  13. 13Coat the chicken breasts with breadcrumbs by pressing them firmly onto the surface.
  14. 14Coat the chicken breasts with breadcrumbs by pressing them firmly onto the surface.
  15. 15Coat the chicken breasts with breadcrumbs by pressing them firmly onto the surface.
  16. 16Fry the breaded chicken in hot oil until golden brown and cooked through, flipping halfway.
  17. 17Fry the breaded chicken in hot oil until golden brown and cooked through, flipping halfway.
  18. 18Fry the breaded chicken in hot oil until golden brown and cooked through, flipping halfway.
  19. 19Season the cooked chicken with salt.
  20. 20Season the cooked chicken with salt.
  21. 21Season the cooked chicken with salt.
  22. 22Sauté finely chopped onions and garlic in olive oil until softened.
  23. 23Sauté finely chopped onions and garlic in olive oil until softened.
  24. 24Sauté finely chopped onions and garlic in olive oil until softened.
  25. 25Add the tomato sauce to the pan with the onions and garlic, and simmer until slightly thickened.
  26. 26Add the tomato sauce to the pan with the onions and garlic, and simmer until slightly thickened.
  27. 27Add the tomato sauce to the pan with the onions and garlic, and simmer until slightly thickened.
  28. 28Stir in fresh basil.
  29. 29Stir in fresh basil.
  30. 30Stir in fresh basil.
  31. 31Top each piece of chicken with the tomato sauce and mozzarella cheese.
  32. 32Top each piece of chicken with the tomato sauce and mozzarella cheese.
  33. 33Top each piece of chicken with the tomato sauce and mozzarella cheese.
  34. 34Bake the chicken until the cheese is melted and bubbly.
  35. 35Bake the chicken until the cheese is melted and bubbly.
  36. 36Bake the chicken until the cheese is melted and bubbly.
  37. 37Use a kitchen torch to lightly brown the cheese further if desired.
  38. 38Use a kitchen torch to lightly brown the cheese further if desired.
  39. 39Use a kitchen torch to lightly brown the cheese further if desired.
  40. 40Toast the bread slices lightly in a pan with olive oil.
  41. 41Toast the bread slices lightly in a pan with olive oil.
  42. 42Toast the bread slices lightly in a pan with olive oil.
  43. 43Spread pesto on the toasted bread slices.
  44. 44Spread pesto on the toasted bread slices.
  45. 45Spread pesto on the toasted bread slices.
  46. 46Assemble the sandwich by layering the toasted bread, pesto, baked chicken, and fresh basil.
  47. 47Assemble the sandwich by layering the toasted bread, pesto, baked chicken, and fresh basil.
  48. 48Assemble the sandwich by layering the toasted bread, pesto, baked chicken, and fresh basil.
  49. 49Cut the sandwich in half and serve.
  50. 50Cut the sandwich in half and serve.
  51. 51Cut the sandwich in half and serve.

Ingredients

  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches black pepper
  • 2 pinches black pepper
  • 2 pinches black pepper
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 cup bread crumbs
  • 1 cup bread crumbs
  • 1 cup bread crumbs
  • 1 cup oil
  • 1 cup oil
  • 1 cup oil
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 cup tomato sauce
  • 1 cup tomato sauce
  • 1 cup tomato sauce
  • 5 leaves basil
  • 5 leaves basil
  • 5 leaves basil
  • 4 slices mozzarella cheese
  • 4 slices mozzarella cheese
  • 4 slices mozzarella cheese
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon parmesan cheese
  • 1 tablespoon parmesan cheese
  • 1 tablespoon parmesan cheese
  • 2 slices bread
  • 2 slices bread
  • 2 slices bread
  • 2 tablespoons pesto
  • 2 tablespoons pesto
  • 2 tablespoons pesto

Equipment

knifemeat malletbaking sheetfrying pantongsspoonoven