Chicken Parmesan sandwich

This Parmesan chicken sandwich recipe combines crispy breaded chicken strips, marinara sauce and mozzarella! It's an incredibly tasty dish to prepare for any dinner of the week! Plus, these tasty sandwiches are ready to serve in less than 30 minutes! How can you get all the cheese, chicken parm tomato goodness on a bun? Preparing this incredibly addictive sandwich! Just fry a few strips of chicken covered with Italian breadcrumbs and seasoning and add fresh mozzarella and basil! Top it all off with a hearty marinara sauce and you'll have a sandwich that packs a punch! It's ready for the Italian picnic! For when you can't get your gnocchi at the Park. It's fresh. I love using freshly picked basil and freshly baked bread! It's adjustable! It's just as easy to do this for two people as it is for 10. Here is the recipe, you will see that goodness!

These are your basic ingredients of chicken parmesan cheese with the addition of a sandwich for the sandwich! Remember, except for Parmesan, the fresher your ingredients, the better your results will be.

Chicken thighs 6-8 ounces of boneless skinless chicken thighs (about 2 boneless, skinless chicken thighs – or 1 skinless boneless breast, cut into strips).

Flour 1/2 cup all-purpose flour. Flour helps breading to adhere better to chicken pieces!

Salt pepper 1/2 teaspoon each, salt and pepper.

Eggs 2 large eggs (beaten). A couple of beaten eggs as part of the dredging station to breading the chicken.

Italian breadcrumbs 1 cup of Italian breadcrumbs.

Parmesan cheese 1/4 cup grated Parmesan cheese. Parmesan cheese is the final touch to any good Italian food!

Italian condiment 2 teaspoons of Italian seasoning.

Oil Look for oil such as rapeseed or vegetables with a high smoke point for frying. I also recommend a drizzle of olive oil to toast your bread before assembling it with the sauce.

Marinara sauce 1 cup of marinara sauce. Buy this from the store, use your favorite recipe or make my own Sauce!

Mozzarella cheese 1/2 cup mozzarella (grated or sliced).

French rolls 2 French sandwiches (or Italian bread in gastronomy style). Use hoagies, a baguette, or whatever you have!

fresh basil leaves 4-6 leaves of fresh basil.

This recipe has only two easy parts: breaded and fry the chicken, and assemble the sandwiches! It's worth it!

Prepare the breading station. Add 1 cup flour, 2 teaspoon salt and teaspoon pepper to a shallow bowl and mix thoroughly. Beat large eggs into another shallow bowl or dish. Combine cup of Italian breadcrumbs,  cup of Parmesan cheese and teaspoons of Italian seasoning in a third bowl or plate. Heat the oil. Pour a generous amount of oil into a large pan and turn on the medium height heat. Heat the oil while preparing the chicken. Flour the chicken. Cut into strips 2 thighs or chicken breasts boneless and skinless. Next, dip each piece in flour, then egg, then breadcrumbs mixture. The chicken should be completely covered. Set aside for frying. Fry it. When the oil is ready, fry a few pieces of chicken at a time. Upon completion, each piece should be gold-plated and have reached an internal temperature of 165°F (74°C). Set aside the cooked pieces on a cooling grid on a baking sheet. Finish the chicken. Cover each piece of chicken with a substantial amount of marinara sauce and a piece of mozzarella. You should use about 1 cup of sauce and a cup of cheese cover all the chicken. Then, bake it in the oven over low heat until the cheese melts and becomes bubbly. Remove from the oven and let it cool slightly. Toast the bread. Add a drizzle of olive oil to each of the 2 French rolls. Put them on another baking sheet, with the side cut upwards, and grill until toasted. It should take 3-5 minutes. *Look carefully so that the bread does not burn! Put it together. Divide the cheese chicken between the two rolls and add 2-3 fresh basil leaves to each sandwich. Serve. Once assembled, serve your sandwiches right away as they're better if enjoyed right away – and make sure you have a napkin handy!