Epic Chicken Parmesan Sandwich

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Servings: 4

Ingredients

For the Chicken:

2 boneless, skinless chicken breasts, split into two filets

1 cup flour

Salt and freshly ground black pepper, to taste

1 egg

1 tablespoon flour

1/2 cup panko bread crumbs

1/2 cup Parmesan cheese, grated

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon fresh cracked black pepper

1/3 cup vegetable oil for frying

1/4 cup chopped basil

For the Sauce:

2 tablespoons olive oil

2 garlic cloves, minced

kosher salt and fresh cracked black pepper, to taste

1/4 teaspoon dried oregano

pinch of red pepper flakes

1 28-ounce can of crushed tomatoes

1/4 teaspoon sugar

2 tablespoons fresh basil, chopped

For the Sandwich:

1 cup sauce

1 cup mozzarella cheese, grated

1 cup fontina cheese, grated

2 fresh Italian rolls

Instructions:

Prepare the sauce.

1. Heat the olive oil in a large skillet over medium high heat.

2. Add the garlic and stir constantly until fragrant and slightly softened. Do not brown.

3. Add remaining spices and stir for a minute.

4. Add the crushed tomatoes all at once (should sizzle as it hits the oil) and mix well. Add the sugar and mix again. Bring to a boil, then reduce to a simmer. Simmer for 20-30 minutes until thick and tangy.

Preheat the broiler.

1. Place the chicken breast filets between two pieces of plastic wrap (or zipper bag) and pound the thick parts to an even thickness using a meat mallet.

2. Set up a dredging station with two separate dishes. In the first, whisk the egg until smooth, add the flour and whisk until thoroughly combined with the egg. Add salt and pepper and mix well. In the second, mix the bread crumbs and Parmesan cheese.

3. Dredge each chicken breast in the egg/flour mixture then the breadcrumb mixture. Press the breadcrumbs into the chicken to make sure they stick.

4. Heat the vegetable oil in a skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 4-5 minutes per side. Remove chicken and place on a wire rack over a baking sheet.

5. Divide the mozzarella and fontina cheeses over the four filets of chicken.

6. Broil in the preheated oven until the cheese is melted and bubbling, about 1-2 minutes.

7. While the chicken is in the broiler, slice the Italian rolls and lightly toast them.

8. When the chicken is done, let it rest for a few minutes.

9. Spoon generous amount of sauce on a toasted roll, place two pieces of chicken on a toasted roll, spoon over any leftover sauce, and top with chopped basil and the other half of the roll.

10. Serve immediately, and enjoy this delicious twist on a classic Italian dish!