Chicken Parmesan Sandwiches

Chicken Parmesan Sandwiches

Yields6 Servings

Ingredients

 2 cups panko breadcrumbs
 ½ cup grated parmesan cheese
 2 eggs
  cup flour
 3 boneless, skinless chicken breasts, cut in half lengthwise and pounded to 1⁄2-inch thick cutlets
 1 tsp salt
 ½ tsp pepper
 2 cups marinara sauce
 16 oz ounces shredded or fresh mozzarella cheese
 6 ciabatta buns

Directions

1

Preheat the oven to 400°F. Spread the breadcrumbs in a thin layer on a baking sheet. Toast for about 4 minutes, or until lightly browned.

2

In a shallow bowl, toss together the toasted panko and parmesan cheese. In a second shallow bowl, beat the eggs. Add the flour to a resealable bag. Season the chicken with salt and pepper.

3

Place two chicken cutlets in the bag with the flour, close the bag, and shake to thoroughly coat. Remove each chicken cutlet from the bag, shaking off any excess flour. Dip into the egg on both sides, then transfer to the panko mixture, pressing to make sure the crumbs stick. Gently shake off any excess crumbs and place the cutlets on a baking sheet lined with a wire rack. Repeat with the remaining cutlets — cook for 12 minutes.

4

Remove from the oven and spoon an even amount of marinara sauce on to each cutlet. Top the cutlets with mozzarella cheese, and return to the oven. Cook for 5-7 minutes, or until the chicken is cooked through and the cheese is melted. Serve on ciabatta buns.

Panzanella

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Ingredients

 2 cups panko breadcrumbs
 ½ cup grated parmesan cheese
 2 eggs
  cup flour
 3 boneless, skinless chicken breasts, cut in half lengthwise and pounded to 1⁄2-inch thick cutlets
 1 tsp salt
 ½ tsp pepper
 2 cups marinara sauce
 16 oz ounces shredded or fresh mozzarella cheese
 6 ciabatta buns

Directions

1

Preheat the oven to 400°F. Spread the breadcrumbs in a thin layer on a baking sheet. Toast for about 4 minutes, or until lightly browned.

2

In a shallow bowl, toss together the toasted panko and parmesan cheese. In a second shallow bowl, beat the eggs. Add the flour to a resealable bag. Season the chicken with salt and pepper.

3

Place two chicken cutlets in the bag with the flour, close the bag, and shake to thoroughly coat. Remove each chicken cutlet from the bag, shaking off any excess flour. Dip into the egg on both sides, then transfer to the panko mixture, pressing to make sure the crumbs stick. Gently shake off any excess crumbs and place the cutlets on a baking sheet lined with a wire rack. Repeat with the remaining cutlets — cook for 12 minutes.

4

Remove from the oven and spoon an even amount of marinara sauce on to each cutlet. Top the cutlets with mozzarella cheese, and return to the oven. Cook for 5-7 minutes, or until the chicken is cooked through and the cheese is melted. Serve on ciabatta buns.

Chicken Parmesan Sandwiches

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