This Cheesy Chicken Parmesan Sandwich Recipe is a WINNER

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.

Pound the chicken breast until it is about a quarter to a third of an inch thick, using plastic wrap and a heavy object like a rolling pin or meat mallet.

Cut the chicken breast in half for two personal-sized portions.

Season flour with salt and pepper.

Whip up 1 or 2 eggs in a bowl.

Season the breadcrumbs with oregano and mix well.

Dredge the chicken in the seasoned flour, shake off excess, dip in the egg, and then coat with breadcrumbs, pressing down firmly to ensure a good crust.

Heat peanut oil in a pan until hot but not smoking, then add the breaded chicken.

Cook the chicken for about 1.5 to 3 minutes per side until golden brown, ensuring not to overcook it.

Cut a ciabatta loaf in half horizontally to create openings for the sandwiches.

Lightly toast the ciabatta bread under the broiler until just golden to prevent sogginess.

Spread a generous amount of marinara sauce over the cooked chicken.

Top the chicken with sour cream, spreading it evenly.

Slice mozzarella cheese and place it on top of the sour cream, then add parmesan cheese on top.

Place the dressed chicken under the broiler until the cheese is molten and lightly browned.

Spread a thin layer of marinara sauce on the tops and bottoms of the toasted ciabatta.

Place the chicken on the bottom half of the ciabatta, add fresh basil, and close the sandwich.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens