If you like chicken sandwiches, then this shallow fried chicken parmesan is for you! Everything works together just so well. The part I love about the loco griddle is how it’s able to tell you and maintain the temperature you set it to.
Shallow Fried Chicken Parmesan Sandwiches
Difficulty: Easy
Ingredients
- 1 lb thinly sliced chicken breast
- ½ cup all-purpose flour
- ½ cup freshly grated Parmesan cheese
- 1 cup panko (or Italian bread crumbs)
- 1 tbsp poultry seasoning (your favorite for chicken)
- 2 eggs
- 2 small sourdough bread loafs
- ½ cup marinara sauce
- Basil for the garnish
Instructions
- Prep the dredging station first. In a bowl add your flour, in another bowl add your panko along with the poultry seasoning and freshly grated Parmesan cheese. In one last bowl, add your eggs and lightly beat them.
- If your chicken breasts are not thinly sliced, you can use your knife and carefully slice the chicken breast in half. Then, grab a meat mallet and flatten out the chicken till it’s all the same size.
- Dredge up the chicken breast by coating the chicken in the flour first (make sure it’s well coated) Then, dip it in the egg, and finally, the panko. Press the panko firmly into the chicken and shake off the excess and place it in a wire rack to rest.
- Preheat the griddle to 325 degrees.
- While it’s preheating, slice a few leaves of basil and add a good amount of oil to the griddle. About 1/2 a cup, I know it seems like a lot, but trust me on this.
- Now lay your chicken on the griddle and flip every minute until the chicken reaches an internal temperature of 165. Once that happens, remove the chicken and let it rest.
- Now grab your bread and slather it with garlic butter (1/2 tbsp butter, 1 tsp garlic paste melted) and toast the bread for 3 min or until nicely browned.
- Then, heat up the marinara sauce for a few min in a sauce pan.
- Now let’s assemble! Add your chicken to the bottom bun, then top the chicken with as much sauce as you want! Then add some fresh basil.
- Add a handful of grated mozzarella cheese to the griddle, and add the top bun to the cheese. Once the cheese is nicely melted and has stuck to the top bun, place it on the sandwich. If need be, cut the sandwich into separate portions.
Notes
I highly recommend a instant read thermometer. You can also use chicken thighs.
Tried this recipe?Let us know how it was!
