Directions
In a small bowl, beat eggs. Fill a separate dish with breadcrumbs. Dip chicken cutlets into eggs, allowing excess to drip off. Then, generously coat both sides with breadcrumbs. Heat oil in a large skillet over medium heat. When oil is hot, fry chicken and thoroughly brown on both sides. To remove excess oil from cooked chicken, place on a plate over paper towel and set aside. In a small bowl, combine melted butter, garlic, and basil. Brush the garlic butter generously on the cut sides of the bread. Preheat oven to 400°F. Place garlic-buttered ciabatta, cut side up, on a baking sheet. Toast for 5-7 minutes, or until lightly golden then turn oven to 375Ëu0161F. Arrange cutlets along the length of the bottom half of the ciabatta. Spoon marinara sauce over chicken, then layer with mozzarella slices. Return open-faced sandwich to oven and bake for an additional 5-7 minutes, or until the mozzarella is melted and bubbly. Remove from oven and top with fresh basil leaves. Slice and serve. Serves 8-10.
Chicken Parm Party Sandwich
Prep: 20 min Cook: 25 min Servings: 8-10
This Chicken Parm Party Sandwich is a show-stopping, two-foot-long creation, perfect for sharing! With crispy chicken parm, melty fresh mozzarella, garlic butter, and fragrant basil, it's an irresistible twist on the classic Italian favorite. Ideal for parties or game day, this sandwich is sure to impress!
Ingredients
- 1 large 2-foot Ciabatta Loaf, sliced lengthwise
- 3 Eggs, beaten
- 1 cup Cento Seasoned Bread Crumbs
- 2 lb Chicken Cutlets, pounded thin
- Cento Blended Italian Style Oil 75% Canola Oil 25% Extra Virgin Olive Oil, for frying
- 2 cups Cento Marinara Pasta Sauce
- 1/4 cup Butter, melted
- 3 cloves Garlic, minced
- 8 oz fresh Mozzarella Cheese, sliced
- Fresh Basil Leaves, chopped
Directions
- In a small bowl, beat eggs. Fill a separate dish with breadcrumbs. Dip chicken cutlets into eggs, allowing excess to drip off. Then, generously coat both sides with breadcrumbs. Heat oil in a large skillet over medium heat. When oil is hot, fry chicken and thoroughly brown on both sides. To remove excess oil from cooked chicken, place on a plate over paper towel and set aside. In a small bowl, combine melted butter, garlic, and basil. Brush the garlic butter generously on the cut sides of the bread. Preheat oven to 400°F. Place garlic-buttered ciabatta, cut side up, on a baking sheet. Toast for 5-7 minutes, or until lightly golden then turn oven to 375Ëu0161F. Arrange cutlets along the length of the bottom half of the ciabatta. Spoon marinara sauce over chicken, then layer with mozzarella slices. Return open-faced sandwich to oven and bake for an additional 5-7 minutes, or until the mozzarella is melted and bubbly. Remove from oven and top with fresh basil leaves. Slice and serve. Serves 8-10.
