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

2 cups flour

Salt and freshly ground black pepper, to taste

1 egg

1/2 cup panko bread crumbs

1/2 cup Parmesan cheese, grated

1 teaspoon dried oregano

1 teaspoon dried parsley

fresh cracked black pepper

vegetable oil for frying

For the Sauce:

2 tablespoons olive oil

1/2 yellow onion diced

2 garlic cloves, minced

kosher salt and fresh cracked black pepper, to taste

1/4 teaspoon dried oregano

1 28-ounce can of whole peeled tomatoes (crushed by hand)

For the Sandwich:

sauce as needed

4 slices mozzarella or provolone cheese

2 fresh Italian rolls

fresh basil, thinly chopped

Instructions:

Prepare the sauce.

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

2. Add the onion and sauté until the onions are translucent.

3. Add the garlic and stir for a minute.

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

5. Crush with a potato masher or the back of a wooden spoon to mash any remaining chunks of tomato.

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 three separate dishes. In the first, whisk the egg until smooth. Add salt and pepper and mix well. In the second, mix the bread crumbs, oregano, parsley and Parmesan cheese. In the third dish, add the flour and season lightly with salt and pepper.

3. Dredge each chicken breast first in the flour. Then dredge them in the egg. Lastly, press the breadcrumbs/cheese mixture 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. Top each breast with a little sauce.

6. Divide the cheese on top of the chicken.

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

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

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

10. Spoon generous amount of sauce on a toasted roll, place two pieces of chicken on a toasted roll and top with a little sauce. Place the other pieces of chicken on top of the sauce. Sprinkle with the basil and top with the top bun.

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