What are panko breadcrumbs?

Panko breadcrumbs are Japanese-style breadcrumbs made from white bread that has been blitzed into crumbs and dried (meaning they absorb less oil than traditional breadcrumbs and produce lighter, crunchier results). They are typically used in Japanese dishes like Tonkatsu and Katsu Chicken, but are equally delicious on a Chicken Kyiv or Schnitzel. They are my go-to when I want to add a bit of crunch, such as in my Crispy Chicken with Tomatoes, Basil and Cannellini Beans or my Four Cheese Macaroni Cheese with Panko Breadcrumbs .

What is the difference between Parmesan and Pecorino?

Although Parmesan and Pecorino are very similar, there are slight differences. Pecorino is made from sheep’s milk and has a salty, sharp flavour. In contrast, Parmesan is made from cow’s milk and has a sweeter, nuttier flavour. Pecorino tends to have a softer, creamier texture whilst Parmesan, which is aged for longer, is harder and drier.

What can I make with leftover tomato sauce?

You will have some tomato sauce leftover which is the perfect excuse to make this Chicken Parmesan Sandwich again! Joking aside, it is delicious stirred through pasta for a simple supper or as a pizza topping for my Margherita Pizza Flatbread .

Can I bake the chicken instead of frying?

Yes - although it will take slightly longer. First, fry your panko breadcrumbs in a little oil until crisp and golden, then leave to cool (don’t skip this step or else they won’t be as crispy). Continue with the pané (flour, egg, breadcrumbs) as in the recipe, then bake at 200C Fan for 10-12 minutes until starting to crisp before turning over and cooking for a further 10 minutes - or until the chicken is golden, crispy and cooked through.

What do I serve with this Chicken Parmesan Sandwich?

This is a substantial sandwich so doesn’t really need anything on the side. You could serve with a simple cherry tomato salad or, if you are really hungry, a handful of crisps or chips.

Do I have to serve this as a sandwich?

Not at all. You can also serve this like you would a classic Chicken Parmigiana with pasta or potatoes and seasonal vegetables or salad.

Chicken Parmesan Sandwich

Print Recipe

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Crispy chicken, homemade tomato sauce, melted mozzarella, and garlicky pesto mayo... You have to try this one.

Author: Margie
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Yield: Serves 2
Category: Sandwiches
Method: Pan-frying
Cuisine: American

Ingredients

Scale

Drizzle olive oil
1 medium red onion, finely chopped
Salt and freshly ground black pepper, to taste
2 garlic cloves, crushed
400g tin chopped tomatoes
1 tsp balsamic vinegar
Handful of fresh basil, stalks and leaves separated (don’t throw away the stalks!)
1 heaped tbsp fresh pesto
2 tbsp mayonnaise
2 chicken breasts
80g plain flour
2 large eggs, beaten
120g panko breadcrumbs
Vegetable oil, for frying
125g mozzarella ball, drained and sliced
100g Parmesan, grated
2 brioche buns, halved

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Instructions

Heat a generous drizzle of olive oil to a medium-sized non-stick saucepan placed over a medium heat and add the onion. Season well and sauté for about 10 minutes, stirring occasionally, until softened.
Add the garlic and cook for 30 seconds, then add the chopped tomatoes, balsamic vinegar and basil stalks. Bring to a simmer, reduce the heat and cook for about 15 minutes - or until reduced. Season with salt and pepper, to taste.
Meanwhile, prepare the chicken: butterfly each breast, then cover with a clingfilm and bash with a rolling pin to flatten out.
Place the flour, beaten eggs and panko breadcrumbs in 3 separate shallow bowls. Season the flour with salt and pepper.
For the next step, I recommend that you keep one hand for the dry coatings (flour and breadcrumbs) and one hand for the wet (beaten egg).
Place the chicken in the flour and turn to coat. Then place in the beaten egg and coat on both sides. Finally, place in the breadcrumbs and gently press all over to ensure the breadcrumbs stick to it. Repeat with the second chicken breast.
Preheat the grill to 200°C.
Heat a generous drizzle of vegetable oil in a medium-sized non-stick frying pan and fry the chicken breasts for about 5 minutes on each side - or until golden and cooked through (make sure to check there is no pink/red in the centre).
Place the chicken breasts onto a baking sheet, top with a spoonful of tomato sauce, a few slices of mozzarella and some grated Parmesan.
Pop it under the grill for a couple of minutes - or until the mozzarella is melted, gooey and gorgeous.
Meanwhile, mix the fresh pesto with the mayonnaise and toast the brioche buns.
To assemble, spread a spoonful of tomato sauce over the bottom of each toasted bun. Top with the chicken and a few basil leaves. Add a tbsp of the pesto mayonnaise on the top. Top with the remaining half of the bun and enjoy!

Notes

This recipe will make excess tomato sauce, but it freezes beautifully and is delicious tossed through pasta for an easy weeknight supper.

Find it online: https://desertislanddishes.co/chicken-parm-sandwich/