Chicken Parmesan Sandwich

Serves 2 large sandwiches

Chicken Cutlets

• 2 large chicken breasts, lightly pounded

• Kosher salt and freshly cracked black pepper

• 2 large eggs

• 1 tbsp whole milk or cream

• 1 1/2 cups seasoned Italian breadcrumbs

• 1/2 cup finely grated Parmigiano-Reggiano

• 1 tsp garlic powder

• 1 tsp dried oregano

• Neutral oil for shallow frying

Marinara Sauce

• 3 tbsp extra virgin olive oil

• 1/2 an onion diced

• 4 cloves garlic, thinly sliced

• Pinch red pepper flakes (optional)

• 1 (28 oz) can high-quality crushed tomatoes

• Kosher salt

• Fresh basil

Assembly

• Fresh mozzarella, sliced thin

• Parmigiano-Reggiano, shaved

• 2 Italian rolls or sesame hoagie rolls

• Olive oil for brushing bread

• Fresh basil leaves

Marinara Sauce Method

1. Heat olive oil over medium-low heat.

2. Add onions and garlic and gently cook until fragrant, not browned.

3. Add red pepper flakes if using.

4. Add crushed tomatoes and a pinch of salt.

5. Simmer uncovered 20 to 30 minutes until thick and spoonable.

6. Finish with torn basil and a drizzle of olive and adjust seasoning.

Sauce should be thick enough to cling to bread without running.

Chicken Breading and Frying

1. Pat chicken completely dry and season generously with salt and pepper.

2. Whisk eggs with milk.

3. Mix breadcrumbs with Parmigiano, garlic powder, and oregano.

4. Dip chicken into egg, then press firmly into breadcrumbs.

5. Rest breaded cutlets 5 to 10 minutes.

6. Shallow fry in 350°F oil, about 1/4 to 1/2 inch deep.

7. Fry 3 to 4 minutes per side until deeply golden.

8. Drain on a rack.

Do not sauce the chicken.

Sandwich Assembly

1. Lightly toast bread brushed with olive oil.

2. Spoon marinara onto bottom bread and top of bread.

3. Sprinkle fresh basil and Parmigiano shards directly onto sauce.

4. Add crispy chicken cutlet.

5. Top with fresh mozzarella and extra Parmigiano.

6. Broil on high, upper third rack, 45 to 75 seconds until bubbling.

7. Finish with fresh basil and top bread.