Wednesday, November 30, 2011

Chicken Parmigiana

My boss at work has made these sandwiches for us a couple of times and I think about them often.  I finally decided to give them a try myself and they were pretty amazing.  I'll definitely make them again.

If you want, make them ahead by breading them the night before to give you an early start if you're making a few cutlets.  With Christmas approaching I'm always looking for meals where I can prepare  parts in advance.  You can serve these along side other dishes at a buffet without the bread. I made enough for 4 sandwiches so we could eat them again the next day.


2 Boneless, skinless chicken breasts, sliced in half
1 Egg, beaten
1 Cup of Panko breadcrumbs (or regular breadcrumbs are fine  )
1/4 Cup of Parmesan cheese, grated
2 Tbs of Canola oil 
3/4 Cup of your favourite tomato sauce
4 slices of provolone cheese
Juice from half a lemon
4 Fresh Italian rolls

For the chicken:

Preheat oven to 350F.

Pour egg into a shallow bowl. Pour breadcrumbs and Parmesan cheese in a separate shallow bowl or plate.  Dip chicken into egg, then into the breadcrumbs.  Heat a oil in a saute pan on medium-high heat. Brown chicken for about one minute on each side just to firm up the breadcrumbs.

Pour half of the tomato sauce into a roasting pan to cover the bottom and place chicken on top.  Place a slice of cheese on each chicken cutlet.  Cover with the remaining sauce and about 1/2 a cup of water.  Cover tightly with aluminum foil and cook for 40 minutes. The chicken should be tender and melt in your mouth.

Place a chicken cutlet on a bun with some arugula, a squeeze of lemon juice.

Optional: Saute some green bell peppers and/or mushrooms to serve on the sandwiches with the chicken too.

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