Chicken Parmesan Sandwich

Ingredients (4 sandwiches)

• Chicken

   

  • 2 large chicken breasts (sliced in half lengthwise for cutlets)

  • 1 cup flour

  • 2 eggs (beaten with 2 Tbsp water)

  • 1 ½ cups Italian seasoned breadcrumbs (or plain + 1 tsp Italian seasoning + ½ tsp garlic powder)

  • ½ cup grated Parmesan cheese

  • Salt & pepper

  • Oil (avocado or canola for griddle)

   

• Sandwich Assembly

   

  • 4 ciabatta rolls, halved

  • 1 cup marinara sauce (warmed)

  • 1 ½ cups shredded mozzarella cheese (or fresh mozzarella slices)

  • ¼ cup grated Parmesan

  • 2 Tbsp butter (for toasting rolls)

  • Fresh basil (optional)

   

Instructions

1. Prep the Chicken

1. Pound cutlets lightly to even thickness (about ½ inch).

2. Season with salt & pepper.

3. Dredge each cutlet:

    

   • Flour → Egg → Breadcrumbs + Parmesan.

   • Press firmly so the coating sticks.

    

2. Cook the Chicken

1. Preheat Blackstone griddle to medium heat (around 375°F).

2. Add a thin layer of oil.

3. Cook cutlets 4–5 minutes per side until golden brown and internal temp hits 165°F.

4. During the last minute, spoon marinara over each cutlet and top with mozzarella + Parmesan. Cover with a melting dome until cheese melts.

3. Toast the Rolls

1. Butter the cut sides of ciabatta rolls.

2. Place face-down on griddle until golden and crisp.

4. Build the Sandwich

1. Place cheesy chicken cutlet on the bottom half of each roll.

2. Spoon on a little extra marinara if desired.

3. Add fresh basil.

4. Cap with toasted ciabatta top.