One of the first things I ever cooked for my husband was chicken parmesan, with ziti and garlic bread. 17 years later, it's still his favorite meal. Thinking back over all those times, I don't think I've ever served it in sandwich form.
I used thin sliced chicken breast, so no pounding, and I had enough for 4 sandwiches. I held the salt
until after the chicken was fried. I topped them with the sauce, cheese
and popped them under the broiler to melt it. A little sprinkle of Italian
seasoning on top. Perfection.
I'd planned to photograph the last sandwich and wrap it up for my lunch today. Instead, my husband hovered around, watching me tilt the plate this way and that way. When I felt like I had a good shot or too, I got up to get some foil to wrap it in. I turned back around and the husband was gone, along with the plate. :) Thank you so much Sue B for sharing the recipe, it definitely will be in the regular rotation!
* Exported from MasterCook *
Parmesan Chicken Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup all-purpose flour
1 large egg -- lightly beaten
3/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
2 boneless skinless chicken breast halves (5 ounces each)- used thin sliced
1/8 teaspoon salt- held til after it was fried
1/8 teaspoon pepper
2 tablespoons olive oil
2 slices provolone cheese
2 Italian rolls -- split
1/3 cup marinara or other meatless pasta sauce -- warmed
Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese.
Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture.
In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce. (I put mine under broiler to melt cheese)
Shared at The Weekend Potluck #238