American · Lunch
Chicken parm hero
Breaded chicken breast cutlet fried until crisp, layered on a toasted sub roll with garlicky marinara sauce and melted low-moisture mozzarella under the broiler. Rooted in Newark and North Jersey Italian-American delis, this sandwich builds its identity around panko-crusted chicken, tomato sauce, and fresh basil.
$6
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
798Calories
63.4gProtein
32.8gFat
62.1gCarbs
6.8gSugar
4.6gFiber
1310mgSodium
296mgChol
10.9gSat Fat
890mgPotassium
410mgCalcium
5.1mgIron
1.1mcgVitamin B12
8.5mgVitamin C
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Butterfly and pound the chicken breast to 1/2 inch thickness, then season both sides with salt and black pepper.
2
Bloom
Warm 1 tbsp olive oil in a small saucepan over medium heat, add the garlic, and cook 30 seconds until pale gold.
3
Simmer
Stir the canned crushed tomatoes and dried oregano into the saucepan and simmer over medium-low heat 8 minutes, stirring occasionally, until thickened.
4
Dredge
Set up three shallow dishes with flour, beaten egg, and panko mixed with parmesan, then coat the chicken in flour, egg, and panko firmly.
5
Fry
Heat the remaining 1 tbsp olive oil in a skillet over medium heat and fry the cutlet 3 to 4 minutes per side until deep golden and 165F inside.
6
Rest
Transfer the cutlet to a wire rack for 5 minutes.
7
Build
Split the sub roll, spread sauce on the base, lay the cutlet on top, spoon remaining sauce over, then layer the mozzarella.
8
Broil
Place the open sandwich under high broiler heat 2 to 3 minutes until the mozzarella is fully melted and browned in spots.
9
Plate
Scatter the fresh basil over the melted cheese, close the roll, and serve the hero whole or halved.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 2/3 cup80g all-purpose flour
- 22 eggs, beaten
- 1 cup70g panko breadcrumbs
- 4 tbsp30g grated parmesan
- 1 cup120ml, about a third of a 14 oz can canned crushed tomatoes
- 2 clove2 clove garlic
- 2 tsp2 tsp dried oregano
- 8-10 fresh basil leaves
- 4 tbsp60ml olive oil, divided
- 3 oz86g low-moisture mozzarella
- 22 sub roll (about 6 inches, 85g), split
- salt, to taste
- black pepper, to taste
