Yield: 4 sandwiches

Chicken Parmesan Sandwiches on Garlic Toasted Buns

Chicken Parmesan Sandwiches on Garlic Toasted Buns

Ingredients

For Sauce:

  • 1 (14 1/2 oz.) can stewed tomatoes, with nice and broken up until chunky
  • 1 (6 oz.) can tomato paste
  • 2 Tbl. basil pesto
  • 1 tsp. dried oregano
  • 1/4 tsp. regular ground pepper
  • 1/4 tsp. dried red pepper flakes, more if you like it spicy
  • 1/8 tsp. sugar

Egg Mixture:

  • 1 extra large egg beaten with 1/2 Tbl. cold water

Breading Mixture:

  • 1/2 cup seasoned dry bread crumbs
  • 1/3 cup finely grated fresh parmesan cheese
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. regular table salt
  • 1/2 tsp. italian seasoning
  • 1/2 tsp. regular ground black pepper

Rest of Ingredients:

  • 2 large boneless skinless chicken breasts, cut in half and pounded 1/2" thick
  • mozzarella and provolone blend shredded cheese, as much as you like (1 1/3 cups or so)
  • more grated parmesan cheese, as you like (I didn't measure I just grated right over)
  • 4 hamburger buns
  • 4 Tbl. soft butter
  • 1/2 tsp. garlic powder
  • (oil for frying)

Instructions

  • For Sauce: In saucepan, add stewed tomatoes with the juice, crush tomatoes with your hands. Stir in rest of sauce ingredients and bring to a simmer over medium heat. Cook and stir for 3 minutes, remove from heat and let rest with lid tilted.
  • Preheat oven to 350º F.
  • In pie dish, beat egg. Whisk in water. In second pie dish (*or doubled brown paper lunch sacks), add Breading Mixture ingredients, stir well (*or shake) to mix.
  • Dip pieces of chicken, one at a time, into egg mixture, left excess drip off, then coat very well on both sides in breading mixture. Place onto a baking sheet. Add more of the breading mixture, patting on to both sides. Let rest.
  • Add oil to large frying pan until 1/2 deep, heat over medium heat until hot and shimmering. Add chicken pieces in batches to hot oil and fry for 5 minutes until deep golden brown on bottom. Turn pieces over and fry other side for 5 minutes, remove to rack lined with several layers of paper towel to absorb oil. Then place onto foil lined baking sheet. Top each with an 1/8 cup (2 tablespoons) of sauce. Top each with shredded cheese. (About a 1/3 cup per each chicken filet or however much you want to pile on!) Then grate more parmesan cheese over each. As much as you like.
  • Pop into preheated oven and bake for 5 - 7 minutes to finish chicken and melt cheese. Remove from oven and turn oven up to broil.
  • Butter insides of buns (tops and bottoms) and place onto a baking sheet. Sprinkle each with a little garlic powder, and run under the broiler, watching carefully, and broil until toasted to your liking.
  • Place chicken parmesan filets onto bottom buns, top with lids and serve hot. Enjoy!!