Chicken Parm
Master this living legend of sandwiches.
Likely the most iconic of the Italian American sandwiches, this hero needs no introduction, so lets get right to business.
First, it’s going to need a very good tomato sauce to get things working. Luckily we have you covered with this Classic Red Sauce.
Second, you’re going to need some bread crumbs that can fight for themselves. This recipe uses regular crumbs, seasoned with Italian spices. Panko works, it’ll just give a crispier texture. Still, be sure to hit them with some fresh herb seasoning so you’re working with something other than cooked bread.
Speaking of bread. Get yourself something that is able to handle the heat of a broiler. Italian bread, french bread, or even cuban work great here. The photos use a standard “hero roll” that you can find in any grocery store or bakery.
Oh, and you can’t forget about the cheese.
Chicken: What you’ll need
Per Sandwich
2-3 pieces of chicken cutlet
1 cup all purpose flour
1 cup of breadcrumbs, seasoned with 1 tbsp of Italian Herb Spice
Salt and pepper to taste
2 eggs, whisked
Peanut Oil (or other frying oil)
Lets Do This
In three separate bowls put the flour (1), eggs (2), and breadcrumbs (3). Season the breadcrumbs with the spices and salt and pepper
Dip each chicken into the flour, then the egg, and then into the breadcrumbs to coat. Repeat for all chicken and set aside
Heat the oil in a cast iron or other heavy pan over medium high heat
Once hot, add the chicken a piece at a time, careful not to crowd the pan. Cook for roughly 2 minutes per side or until cooked through. Chicken should have a nice golden crust
Remove from pan and set aside to drain. Cover, or place in the simmering tomato sauce
Sandwiches: What you’ll need
Per Sandwich
1 Hero/hoagie roll, sliced
Olive oil and/ or butter
Optional: Garlic powder
Mozzarella cheese, thin sliced into 4-6 pieces, preferably dry, but regular mozzarella works fine (see below)
Parmesan cheese for grating
1 Serving of Tomato Sauce
Lets Do This
Set the oven to broil
Meanwhile, take your bread and spread the butter or drizzle olive oil over the inside. Sprinkle garlic powder over, if using
When the oven is heated, add the bread and broil until the inside begins to color. Remove from the oven
On the bottom slice, stack your chicken, laying one piece after another. If you chicken hasn’t been sauced already, add a small amount
On the top half of the bread, add a small ladle of tomato sauce and spread across
Place the mozzarella slices on top, going across the entire sandwich. Top with the grated Parmesan cheese
Put the sandwich back under the broiler until the cheese begins to melt. Ensure the bread doesn’t burn
Remove from the oven, add additional sauce as needed, and close the sandwich together
Cut in half and serve
Layering the cheese. Shown here is a sandwich using regular mozzarella
After the 2nd broil, top with some more sauce
Dry Mozzarella will give a classic, stringy cheese
Which Mozzarella To Use?
The classic, stringy, pizzeria style is best achieved with the dry mozzarella, sliced up and layered on a sandwich.
For a more artisan, creamier look a regular, or wet mozzarella will work fine.
Once cut, these sandwiches are ready to go!
The toasted bread is going to work to hold the sauces and cheeses from getting things too soggy, but you can’t wait forever.
Ready to cook? Get the Sawce!
