Chicken Parmesan Sandwich
This is the kind of sandwich that other chicken parmesan sandwiches aspire to be. It’s rich, filling, juicy, spicy, cheesy, fragrant, and finishes with a bit of tart contrast. It’s easy to make with simple ingredients, and proves that you don’t have to be fancy to make a delicious, memorable meal.
First, bread your chicken, and layer on the flavor by mixing Flippin’ the Bird seasoning blend into the flour and by rubbing it directly onto the chicken breast. This blend has great depth from ground peppers, which are lifted up by fragrant herbs and a touch of sugar. Dredge in seasoned flour, dip in egg wash, and add the final coating of bread crumbs. We used panko bread crumbs because they create a great, crunchy texture that holds up to heat and sauce. Pan-fry the chicken breast until it’s golden and crispy, about 5 minutes on each side. It doesn’t need to be cooked entirely through since it will finish in the oven, but it should be close.
Then layer on some sauce. We used our Simple Red Sauce, and when we say “simple”, we mean it. This no-cook sauce is made from ground tomatoes, St. Louis Rib Rub, and roasted garlic, and goes on everything from pasta to summer vegetables. And sandwiches, of course. Next up: Cheese. Provolone has great meltability and a nutty flavor that adds great contrast to the acidity of the tomato sauce. As for parmesan…is adding that to a chicken sandwich ever wrong? Put the chicken in a hot oven and let it bake for about 10 minutes, until the cheese melts and the chicken is fully cooked.
Once you take it out of the oven, let the chicken rest on a cutting board for a few minutes to let the juices settle. You could eat the chicken as-is and it would be delicious, but why not adult it up a little with a bit of crunchy arugula? While the chicken rests, get out your arugula and some dressing that's been mixed with our French Vinaigrette seasoning blend.
This dressing is tart and warm, sweet and mustardy, and plays in perfect contrast to the peppery bite of arugula. Cut the chicken to fit your choice of bread. We like how the chewy tenderness of brioche contrasts with the crispy chicken breading, but you can slice it and roll it in a wrap, or put it on a burger bun, or even between a few slices of bread. Try and stay away from thicker, chewier breads like focaccia. Serve with a bracing glass of iced tea and some extra sauce on the side, for dipping.
- ¼ cup flour
- 1 egg plus 1 Tablespoon water, stirred together
- ¼ cup panko bread crumbs
- 2 Tablespoons Flippin
- Salt to taste
- 6 oz chicken breast
- 2 Tablespoons vegetable oil
- 1 slice provolone cheese
- 1 Tablespoon parmesan cheese
- 2 Tablespoons Simple Red Sauce
- 1/4 cup arugula
- 2 teaspoons prepared French Vinaigrette dressing
1. Preheat oven to 400° F.
2. Set up the breading station by dividing flour, egg wash, and bread crumbs on 3 separate plates. Add 1 Tablespoon Flippin’ the Bird to the flour and whisk together.
3. Season the chicken with 1 Tablespoon Flippin’ the Bird and salt to taste.
4. Coat chicken in the flour mixture, then dip in the egg wash, and then panko crumbs.
5. Sear chicken 4 to 5 minutes on each side in the vegetable oil over medium high heat.
6. Pat excess oil off the chicken with paper towels and then add the red sauce and cheeses on top.
7. Finish in a 400° F oven for 8 to 10 minutes.
8. Serve on your favorite bun and top with arugula tossed with the French Vinaigrette dressing.
