Crispy Chicken Parmesan Sandwich
Ingredients
- 1 large chicken breast (pounded thin or butterflied)
- Salt, pepper, garlic powder
- 1/2 cup flour
- 1 egg (beaten)
- 1/2 cup panko breadcrumbs
- Avocado oil (for pan-frying)
- 1/2 cup fresh tomato sauce
- Fresh mozzarella slices
- 1 bread roll
- Butter (for toasting bread)
- Handful of arugula
- Balsamic glaze
- Truffle oil
- Grated Parmesan
Preparation
Pound the chicken breast until about 1/2 inch thick and lightly season with salt, pepper, and garlic powder.
Set up three bowls: one with flour, one with beaten egg, and one with panko breadcrumbs. Coat the chicken first in flour, then in the egg, and finally press it into the panko to ensure it's fully coated.
Heat about 1/4 inch of avocado oil in a skillet over medium heat. Once hot, gently place the chicken in the oil and fry until golden and cooked through, about 3-4 minutes per side depending on thickness. Drain on paper towels.
Place the fried chicken on a baking sheet. Spoon a few tablespoons of fresh tomato sauce over the chicken and top generously with slices of fresh mozzarella.
Broil in the oven on high for 2-4 minutes, watching carefully, until the mozzarella melts and starts to bubble and slightly brown.
Split the bread roll and lightly butter the inside. Toast until golden and crispy.
Assemble the sandwich by placing the fried chicken with sauce and melted mozzarella on the bottom half of the bread. Add a handful of fresh arugula, drizzle with balsamic glaze and a light amount of truffle oil, and sprinkle with desired amount of grated Parmesan.
Top with the second half of the bread and serve immediately while hot.
