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Chicken Parmesan Sandwich

chicken parm sandwich cross section on a marble counter
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Crispy chicken, homemade tomato sauce, melted mozzarella, and garlicky pesto mayo... You have to try this one.

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

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, prepare the chicken: butterfly each breast, then cover with a clingfilm and bash with a rolling pin to flatten out.
  4. Place the flour, beaten eggs and panko breadcrumbs in 3 separate shallow bowls. Season the flour with salt and pepper. 
  5. 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).
  6. 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. 
  7. Preheat the grill to 200°C.
  8. 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). 
  9. Place the chicken breasts onto a baking sheet, top with a spoonful of tomato sauce, a few slices of mozzarella and some grated Parmesan.
  10. Pop it under the grill for a couple of minutes - or until the mozzarella is melted, gooey and gorgeous.
  11. Meanwhile, mix the fresh pesto with the mayonnaise and toast the brioche buns.
  12. 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!

Equipment

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/