Chicken Parmesan Sandwich
This Chicken Parmesan Sandwich includes crispy, breaded chicken, smothered in marinara sauce and topped with melty mozzarella. Nestled between buttery toast, this Italian-inspired sandwich is perfect for a hearty lunch or dinner.
Equipment
- Pot for Frying
- Baking Sheet
Ingredients
- 4 pieces Texas Toast
- 3-4 Strips Chicken Tenderloin
- 1 tbsp Italian Seasoning
- 1 1/2 tsp Garlic Powder
- 1 1/2 tsp Onion Powder
- 1 cup Panko Breadcrumbs
- 1 cup Parmesan, grated
- 1 Egg
- 1 tbsp Water
- 1/2 cup Flour
- Arugula
- Fresh Basil
- 1/4 cup Pesto
- 4 oz Fresh Mozzarella Cheese, (or about 1 cup of shredded Mozzarella cheese)
- 3/4 cups Marinara
- 2-3 cups Vegetable Oil, for frying
Instructions
- Pat chicken dry. Season chicken with 2 tsp Italian Seasoning, garlic powder, onion powder, kosher salt, and black pepper, to taste.
- In a shallow bowl, combine the remaining 1 tsp of Italian Seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, panko, and parmesan. In a separate bowl, add flour. In a third bowl, add an egg and beat the egg with 1 tbsp of water.
- Dip chicken into the flour, then into the egg, then into the panko breadcrumb mixture, pressing into the mixture to ensure that the breadcrumbs stick to the chicken. Place chicken onto a wire rack. Refrigerate the chicken for 10-15 minutes, while the oil heats.
- Add oil to a deep skillet over medium high heat until 350-360 degrees F. While the oil is heating, toast the Texas toast according to package instructions. Once toasted, set aside.
- Preheat the oven to broil.
- Add chicken to the oil and fry on each side until golden brown, about 3-4 minutes per side. Remove from the oil onto a parchment lined baking sheet.
- Once both pieces are fried, top marinara and mozzarella cheese on top of the marinara. Broil for 1-2 minutes, until the cheese is melted.
- Place on top of the texas toast, top with arugula, pesto, and basil. Serve with marinara as a dipping sauce.
Notes
Tips:
- Refrigerate the breaded chicken before frying. For best results, letting the coated chicken rest in the refrigerator for 10-15 minutes helps the breading adhere better and results in a crispier coating.
- Use a thermometer to check the oil temperature. Ensure the oil reaches 350-360 degrees F to fry the chicken evenly without it becoming greasy.
- Toast the Texas toast to add extra crunch. Follow package instructions to achieve a buttery, crispy texture that complements the sandwich. You'll want toasted bread so it holds the chicken, sauce, and cheese without falling apart.
- Serve with extra marinara for dipping. This adds extra flavor and moisture to each bite, making the sandwich even more enjoyable.
- Cheese: Swap the mozzarella with provolone for a slightly sharper flavor that still melts well.
- Bread: Use hoagie rolls, a ciabatta roll, or a baguette instead of Texas toast for a different texture and shape that still holds up well to the hearty ingredients.
- Breadcrumbs: Use Italian breadcrumbs instead of panko for a more traditional texture and flavor.
- Chicken: You can substitute chicken tenders with boneless, skinless chicken thighs or breasts if that's what you have on hand. If using large chicken breasts, be sure to butterfly the meat so it cooks faster and more evenly. You can also pound them with a meat mallet to make them even thinner.
- Greens: Replace arugula with spinach or mixed greens for a milder, less peppery flavor.
Nutrition
Calories: 800kcal, Carbohydrates: 61g, Protein: 44g, Fat: 42g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 164mg, Sodium: 2149mg, Potassium: 563mg, Fiber: 6g, Sugar: 8g, Vitamin A: 1958IU, Vitamin C: 7mg, Calcium: 1061mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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