One of the first things I ever cooked for my husband was chicken parmesan, with ziti and garlic bread. 17 years later and it's still his favorite meal. Thinking back over all those times, I don't think I've ever served it in sandwich form.
My husband worked 2nd shift when we were first married and wasn't a fan
of leftovers or reheated food. I used to wait up and make his dinner
for him so that it was ready when he got home. Chicken parm is hands
down his favorite meal. I'd bread and bake the chicken at a normal
hour, and then about 15 minutes before he was due home, I'd pop it back
in the oven with the sauce and cheese to finish. I'd had a
particularly long day at work, and didn't press the button on the
timer.
I dozed off in front of the TV, and woke an hour later to the smoke
detector going off. Turns out, my husband had been required to work
overtime, and failed to call and let me know. The end result was
blackened lumps of inedible chicken and a pan that was only saved
because I had lined it with foil, and him having a bowl of cereal for
dinner. Luckily, I didn't burn the house down, and after that he was a
lot more receptive to eating food reheated in the microwave!
I used thin sliced chicken breast, so no pounding, and I had enough for 4 sandwiches. I held the salt until after the chicken was fried. I topped them with the sauce, cheese and popped them under the broiler to melt it. A little sprinkle of Italian seasoning on top. Perfection.
I'd planned to photograph the last sandwich and wrap it up for my lunch today. Instead, my husband hovered around, watching me tilt the plate this way and that way. When I felt like I had a good shot or too, I got up to get some foil to wrap it in. I turned back around and the husband was gone, along with the plate! Thank you so much Sue B for sharing the recipe, it definitely will be in the regular rotation!
Parmesan Chicken Sandwiches
Ingredients
- 1/2 cup all-purpose flour
- 1 large egg -- lightly beaten
- 3/4 cup seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
- 2 boneless skinless chicken breast halves (5 ounces each)- used thin sliced
- 1/8 teaspoon salt- held til after it was fried
- 1/8 teaspoon pepper
- 2 tablespoons olive oil
- 2 slices provolone cheese
- 2 Italian rolls -- split
- 1/3 cup marinara or other meatless pasta sauce -- warmed
Instructions
- Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese.
- Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture.
- In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side.
- Serve in rolls with provolone cheese and sauce. (I put mine under broiler to melt cheese).
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