Chicken Parmesan Sandwich
Make a delicious chicken Parmesan sandwich by following this recipe.
Servings: 4 people
Calories: 711kcal
Equipment
- Mixing bowl
- Whisk
- Baking sheet
- Aluminum foil
Ingredients
- 4 chicken breast fillets small, thin cut, boneless, skinless
- 1 cup panko
- 1/2 cup Parmesan cheese
- 1/2 cup flour
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 4 ciabatta buns
- 1 cup pasta sauce
- 1 cup mozzarella cheese shredded
- 1/4 cup pesto sauce
- 1/4 cup mayonnaise
- parsley chopped
Instructions
- Preheat the oven to 400 F. Then, line a baking sheet with aluminum foil sprayed with nonstick spray.
- Whisk 2 eggs in a small bowl.2 eggs
- In a separate bowl, mix flour, salt and pepper, and garlic powder.1/2 cup flour, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder
- In another bowl, mix panko breadcrumbs with the grated parmesan cheese to make the breadcrumb mixture.1 cup panko, 1/2 cup Parmesan cheese
- Dip each chicken breast in the bowl with the whisked eggs.4 chicken breast fillets
- Next, dredge them in the flour mixture.
- Then, dredge the fillets in the panko and parmesan cheese mixture. Make sure the chicken is breaded and coated very well.
- Place the chicken breasts on the baking sheet pan, sprinkle some parsley, and put them in the oven. Bake for about 20 minutes, or until the internal temperature reaches 165 F (75 C) and they're golden brown.parsley
- Remove the chicken from the oven and spoon some pasta sauce over each fillet.1 cup pasta sauce
- Then, sprinkle mozzarella cheese on top of the fillets and bake for 10 more minutes, just until the cheese is melted.1 cup mozzarella cheese
- In a small bowl, mix pesto sauce and mayonnaise.1/4 cup mayonnaise, 1/4 cup pesto sauce
- Spread the pesto mayo sauce on top of the bottom ciabatta buns. Next, spread some pasta sauce on the top ciabatta buns.4 ciabatta buns
- Take the chicken fillets from the oven. Place the cooked chicken on the bottom bun before putting the top bun on. Serve and enjoy.
Notes
Pro Tips:
- If desired, you can use a meat mallet to pound the chicken to make them thinner before dipping them in the egg, flour, and panko mixtures. This will give them more uniform thinness and help the seasonings penetrate the meat further.
- A way to prevent the breading from falling off your chicken is to refrigerate them for at least an hour before cooking them. This will give the breading a chance to stick better to the meat.
- You can also opt to toast your ciabatta buns before spreading some pesto mayo and pasta sauce on them. Toasted bread will add even more texture to your delicious chicken sandwich.
- You can also place the breaded chicken on a wire rack over a baking sheet to ensure even crisping. The wire rack also helps let the chicken fillet rest after baking and let any drippings drip.
Recipe FAQs
How Do You Store Any Leftovers? These sandwiches are best eaten as soon as they're made. However, if you have any leftover cooked chicken fillets, you can wrap them separately before storing them in the refrigerator. If stored properly, they can last for about 3 to 5 days. Can You Make the Chicken Ahead of Time? Yes. You can dip the chicken fillets in the egg and breading mixtures but don't cook them in the oven yet. Instead, store the chicken wrapped in plastic wrap in the freezer. Then, when it’s time to make the sandwiches, preheat the oven to 400 F and then cook the chicken for about 30 to 40 minutes. How Do You Reheat the Chicken? Before preparing your buns, you can bake or fry the chicken fillets to make them crispy again.Nutrition
Calories: 711kcal | Carbohydrates: 56g | Protein: 48g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 192mg | Sodium: 2029mg | Potassium: 728mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1029IU | Vitamin C: 6mg | Calcium: 375mg | Iron: 3mg