Easy Chicken Parmesan... ON A SANDWICH

provolone cheese

🥗Healthier: mozzarella cheese

💰Cheaper: cheddar cheese

Mozzarella is lower in fat, while cheddar is often more affordable.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: white sandwich bread

Whole grain increases fiber, while white bread is usually less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories, while pecorino is often less expensive.

Make the marinara sauce first as it needs to simmer for about 45 minutes.

Medium dice 2 onions and mince 6 cloves of garlic.

Peel garlic by smashing cloves, slice thin, and mince by rocking knife back and forth until desired consistency is reached.

In a big pot, heat a couple of glugs of olive oil and bloom red pepper flakes and anchovy paste until the anchovy dissolves.

Add diced onions and minced garlic to the pot and sweat until onions are translucent.

Add crushed tomatoes to the pot, sprinkle with salt, and stir.

Move the pot to a small burner and let the sauce simmer on medium-low for about 45 minutes.

Prepare the chicken by slicing chicken breasts in half and pounding them flat between two layers of saran wrap using a cast iron skillet.

Set up a breading station with 2 cups of panko, a hefty sprinkle of grated parmesan, and minced parsley.

Breading process: use one hand for dry ingredients (flour and panko) and one for wet (egg). Shake off excess before moving to panko, ensuring all parts are covered.

Lay breaded cutlets on a wire rack with aluminum foil underneath for easy cleanup and refrigerate for 10 minutes to hydrate the breadcrumbs.

Heat a mixture of canola and olive oil in a pan to medium-high heat, about half an inch deep.

Fry cutlets in batches, avoiding overcrowding to maintain oil temperature for even cooking.

Set the broiler to high and assemble the chicken parmesan: layer mozzarella, sauce, mozzarella on top, leaving edges uncovered for crispiness.

Broil in the oven for a couple of minutes, checking frequently for desired color and melty texture.

Place the cooked chicken parmesan on a seeded hoagie roll, top with grated parmesan, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens