Chicken Parm Sandwiches Recipes

PARMESAN CHICKEN SANDWICHES

Steps:

• Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese., Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture., In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce.

THE CHICKEN PARMWICH

Steps:

• Place all the ingredients for the chicken patties in a medium size bowl, excluding the last 2 ingredients. Mix everything together until well incorporated. This mixture should make 6 patties, so divide the mixture equally into 6 and form them into 3 or 4 inch patties.
• Add the 1 cup of breadcrumbs to a shallow plate and dredge the chicken patties through the breadcrumbs.
• Add 1 tbsp of the olive oil to a large skillet and heat it over medium high heat. You'll have to do this in 2 batches, so add 3 of the patties to the skillet and cook on both sides for about 5 minutes per side or until golden brown and the chicken is cooked through. Remove chicken patties to a plate and set aside. Add the remaining tbsp of olive oil to the skillet and continue frying the last 3 patties.
• Top each chicken patty with 2 tbsp or 3 tbsp of marinara sauce, and a slice of fresh mozzarella cheese. Place the patties on a baking sheet and place under the broiler for 2 minutes or until the cheese is starting to melt.
• Assemble the sandwiches by adding some arugula to the bottom of the bun, then a chicken patty and then the top of the bun. Serve while patties are warm.

CHICKEN PARM SANDWICHES

Steps:

• Preheat the broiler. Place wire racks over 2 sheet pans. Cut two 12-inch sheets of plastic wrap.
• Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick.
• Heat the oil and butter in a large nonstick skillet over medium-low heat.
• Meanwhile, combine the panko, all but 2 of the basil leaves and Parmigiano-Reggiano in a food processor and pulse until combined. Season with salt and pepper. Transfer the mixture to a small sheet pan or plate. Place the flour on a second small sheet pan or plate and season with salt and pepper. Whisk the eggs, mustard and 2 tablespoons of water together in a shallow bowl until combined. Season with salt and pepper.
• Begin by dipping one piece of chicken into the flour, then into the egg mixture, then into the breadcrumb mixture to coat completely. Set the breaded cutlet on one of the wire racks. Repeat with the remaining chicken.
• Raise the heat under the skillet to medium-high. Cook the cutlets in two batches until golden brown, 3 to 4 minutes per side. Transfer to the second wire rack and sprinkle with salt.
• While the chicken is frying, prepare the sauce.
• Combine the passata, garlic and reserved 2 leaves of basil in a medium saucepan over medium heat. Season with salt and pepper. Cook until warmed through, about 5 minutes. Remove from the heat.
• Place the sliced rolls on a sheet pan. Broil the rolls until just toasted, 30 seconds to 1 minute.
• Top each fried chicken cutlet with the sauce and a few slices of mozzarella. Broil until the cheese is brown and bubbly, 3 to 4 minutes.
• Place each chicken parm cutlet onto the bottom half of a roll. (If chicken is too wide, cut lengthwise and stack the chicken so it all fits.) Top with more sauce and the top buns. Slice in half and take a crunchy bite!

CHICKEN PARMESAN SANDWICH

Steps:

• Position oven rack in top position; preheat broiler.
• Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.
• Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.
• Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls.

BAKED CHICKEN PARMESAN SANDWICHES

Steps:

• Season chicken cutlets with salt and pepper. Combine bread crumbs and parmesan cheese; dip cutlets in egg, then in bread crumb mixture. Melt the butter and olive oil in a large skillet. Working in batches, cook the chicken cutlets until browned and crispy.
• Spray each sheet of aluminum foil lightly with cooking spray. Add the bottom of a roll to each sheet. Top each with 1/4 cup shredded mozzarella, a chicken cutlet, 1/4 cup of marinara, the pepperoni marinara cheese or pepperoni, and two basil leaves. Add the roll top. Wrap loosely, being sure all of the edges are sealed.
• Cook sandwiches on a baking sheet in a 350-degree oven for 30 minutes. Let stand 5 minutes before unwrapping.

CHICKEN, ARTICHOKE HEART, AND PARMESAN SANDWICHES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place each chicken breast between two sheets of plastic wrap, and pound to 1/2-inch thick. Dip each breast into lightly beaten eggs, then into bread crumbs, coating evenly.
• Heat 2 tablespoons of oil in a large skillet over medium heat. Cook chicken breasts until golden brown, about 7 minutes on each side. Reduce heat if they brown too quickly; they need to be cooked through. Remove from heat and place on plate lined with paper towels. Wipe crumbs from skillet.
• Heat remaining 1 tablespoon of oil in the skillet over medium heat. Add onions and stir until softened, about 5 minutes. Add the garlic, stir for 1 minute. Pour in the tomato sauce. Season with salt and pepper and simmer, uncovered, for 10 minutes, stirring occasionally.
• Arrange bottom halves of 6 hoagies on one baking sheet, the tops on another, all with cut sides up. Spread about a tablespoon of tomato sauce onto each hoagie top and bottom, reserving the remainder. Place a cooked chicken breast onto each bottom half. Spoon the remaining tomato sauce over each breast and top with the artichoke hearts and one slice each of mozzarella and tomato. Sprinkle with the grated Parmesan cheese.
• Bake on the bottom rack of the oven for 3 minutes or until the cheese begins to melt. Then place the sheet with the hoagie tops on an upper rack and bake until edges are golden, 3 to 4 minutes, being careful not to let them burn. Remove both sheets from the oven. Place a top on each bottom to form 6 sandwiches.

CHICKEN PARMESAN PANINI

Steps:

• Mix together the flour, garlic powder, salt and pepper in a shallow bowl. Place beaten egg in another bowl. Mix together panko bread crumbs and Parmesan cheese in a third shallow bowl.
• Dredge each piece of chicken in the flour, coating both sides; shake off the extra. Dip chicken in beaten egg, and then press into the breadcrumbs, making sure to coat well on both sides. Set on a plate.
• Heat olive oil in large skillet over medium-high heat. Pan fry chicken until no longer pink in the center and the juices run clear, about 4 minutes per side.
• Place chicken on slices of bread. Spread about 1/4 cup of Ragu® Old World Style® Traditional Sauce over each piece of chicken. Top with a slice of cheese and a tablespoon of Parmesan cheese. Top with the remaining slices of bread. Heat in a panini press or in a large skillet until the cheese is melted. Heat remaining sauce for dipping.

CHICKEN PARMESAN SANDWICH RECIPE

Steps:

• In a small bowl, mix bread crumbs, garlic powder, onion powder, dried basil, salt, pepper, and grated parmesan cheese. Transfer to a shallow bowl. Whisk eggs and transfer to a second shallow bowl. Place flour in a third shallow bowl.
• Dredge chicken by dipping the cutlets in the following order: flour, egg, breadcrumbs, egg, breadcrumbs.
• Heat oil in pan on medium high heat. When oil is hot, turn heat down to medium and shallow fry the chicken for three to four minutes on each side until golden brown and no longer pink inside.
• Place the chicken on a rack over a cookie sheet and top with sliced mozzerella cheese. Broil the chicken for 3 minutes until the cheese is melted. Watch carefully so they don't burn.
• Cut buns in half, spread with butter and sprinkle with garlic salt. Toast under the broiler for 3-5 minutes, watching carefully.
• Heat marinara sauce in the microwave for 1 minute, stirring after 30 seconds. Spoon ¼ cup marinara sauce on each chicken cutlet and sprinkle with chopped basil. Place on buns and serve.

BAKED CHICKEN PARM SANDWICHES

Steps:

• Preheat oven to 350 degrees
• Mix the two cheeses together
• Cut frozen rolls in half horizontally
• Spoon half the pasta sauce over the top of the rolls, and sprinkle cheese mixture over the top.
• Put chicken atop, and top with the remaining sauce and cheese mixture, and the top half of the rolls
• Bake for 15-17 minutes.
• Enjoy

CHICKEN PARMESAN SANDWICH RECIPE

Steps:

• Preheat broiler to medium-high.
• Line baking pan with parchment paper.
• Slice the ciabatta rolls in half and place on the prepared baking sheet, cut side up, keeping the tops and bottoms of each roll side by side so you can create the sandwiches later
• In a large bowl, mix together the rotisserie chicken breast and the marinara sauce.
• Spoon the chicken mixture evenly onto the bottom portion of each roll.
• Top the chicken mixture with 1 slice of mozzarella cheese.
• Spring the insides of tops of the ciabatta rolls with cooking spray.
• Place the baking sheet in the oven and broil for 5-10 minutes, or until the cheese is melted, the tops of the rolls are starting to turn golden, and the chicken is warmed.
• Remove from the oven.
• Sprinkle the tops with the fresh basil and place the tops on each sandwich.
• Enjoy!

CHICKEN PARM PULL-APART SANDWICHES

Steps:

• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Make the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the sliced garlic and cook until golden, 1 to 2 minutes. Add the tomatoes, oregano and a big pinch each of salt and pepper. Cook, stirring occasionally, until reduced to about 2 cups, 12 to 15 minutes. Season with salt and pepper and set aside.
• Meanwhile, flatten the chicken tenders using the base of your hand; season with salt and pepper. Put the flour, eggs and breadcrumbs in three separate shallow bowls. Dip the chicken in the flour, then in the egg, shaking off the excess, then in the breadcrumbs to coat. Heat 1/2 inch of olive oil in a large skillet over medium heat. Add the chicken, in batches if necessary, and cook, turning, until golden brown and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate and season with salt.
• Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through.) Transfer to the baking sheet.
• Combine the butter, grated garlic, 2 tablespoons parsley and a pinch each of salt and pepper in a bowl. Spread between the bread slices and on the ends of the loaf.
• Fill every other bread slice with tomato sauce, starting with the first slice. Stuff each sauce-filled slice with a chicken tender and a mozzarella slice; spoon more tomato sauce around the chicken. Sprinkle the shredded mozzarella over the loaf.
• Bake until the cheese melts and the bread is toasted, 15 to 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with Parmesan and the remaining 1 tablespoon parsley. Serve with the remaining tomato sauce.

CHICKEN PARMESAN SANDWICH

Steps:

• Enjoy! Serve with extra warmed marinara sauce for dipping, if desired.