This is my version of a chicken parmesan sandwich - it's not traditional but it is delicious! The way I make the chicken in this recipe is good for both sandwiches and chicken tenders, so it's really like two recipes in one. HOORAY!
This recipe is definitely my favorite use for chicken breasts - if you're careful when frying the chicken is always nice and moist. :)
The breading for the chicken parmesan is about 80% cheese in this recipe. I'm not sure if there's anything else I need to say beyond that, honestly. If you're not convinced you need to make it by now there's no hope. ;)
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Step 1: Ingredients + Tools
- 2-3 chicken breasts
- 1 cup grated parmesan cheese
- 1/4 cup all purpose flour
- 2 eggs
- Italian seasoning to taste
- buns or bread of choice
- jarred tomato sauce OR make your own!
You may run out the the parmesan/flour breading mixture if your chicken breasts are huge! If you do, just keep the ratio at 4 parts parmesan to 1 part flour and you'll do fine. :)
- large skillet for frying
- pan for heating/making tomato sauce
- plastic wrap
- heavy bottomed pan for flattening the breasts
- sharp knife
- cutting board
Step 2: Start Your Tomato Sauce
Put the tomato sauce on first so it can simmer and reduce. I find these sandwiches work best if the sauce is nice and thick. :)
This is especially important if you're using my recipe to make it from scratch! If you have time I definitely recommend it - it's much easier than you'd think and tastes so much nicer than the canned stuff.
Step 3: Get Everything Ready for Breading
In a wide, shallow container, crack your eggs and beat them well.
In another container (I'm using a baking dish) combine the parmesan, flour and Italian seasoning. Mix well and taste - add more Italian seasoning as needed! You can add some black pepper too if you like. Just don't add salt - the breading is salty enough as is!
Step 4: Cut Up the Chicken Breasts
The main goal here is to cut them about the same size as the buns/bread you're using. From three chicken breasts, I got six fat pieces that are perfect for sandwiches.
The other little pieces of chicken breast I keep and fry the same way - they're great for dipping in the tomato sauce and midnight snacks. :D
Step 5: Flatten Out the Chicken
Lay a piece of plastic wrap over the cut chicken breasts and pound with a heavy bottomed pot.
Just try to get all the pieces to the same thickness throughout. :)
Step 6: Bread the Chicken
We're going to double bread the chicken - it makes a fantastic crust!
First, coat each piece in the beaten egg, and then dredge it well in the parmesan/flour mix. When you finish with each piece put it on a plate to the side.
Once all the pieces have finished the first round of breading, repeat the process again. Be gentle the second time around so you don't pull off any of the breading. Place them on a plate as you finish them.
Step 7: Fry the Chicken
Get out a large skillet and pour in enough oil to cover the bottom. You don't want too much! Just enough to reach about halfway up the chicken breasts.
Heat the skillet over medium high heat until the oil shimmers. If you're not sure how to tell if the oil is hot enough, drop in a grain of rice or some of the breading. If it rises to the surface and bubbles and dances about immediately, you're good to go!
Add in the chicken and make sure not to crowd the pan - you don't want anything of the pieces touching.
Fry just until the underside is nice and golden brown, and then flip and repeat. This will go very fast - no more than 1-2 minutes per side.
Don't let the breading go past golden brown, either - the cheese will get pretty bitter. :)
Once they're done frying, place them on a plate with paper towels and drain.
Step 8: Assemble and Enjoy!
Toast your bread or bun and assemble the sandwich. You can add some mozzarella on top too and broil for a moment if you want even more cheese. :D
And remember to fry up all the little chicken pieces in the breading for snacks! They are sooooooo good.