Crispy Fried Chicken Fillet Sandwich Smothered in Marinara Sauce and Melted Cheese
Sizzlin' Chicken Parm Sub on a Griddle
Easy Peasy, Buddy!! Total: 25 min Active: 25 min 1 Rating
Ingredients (11)
- 1/2 cup all-purpose flour, seasoned with salt and pepper
- 1 large egg, whisked with 1 tsp. water
- 4 tablespoons panko bread crumbs
- 1 boneless, skinless chicken breast, butterflied
- 4 tablespoons sweet 'n tangy honey mustard
- 2 teaspoons olive oil
- 1/2 cup homemade tomato sauce or store-bought marinara
- butter, softened
- 1 soft, savory kaiser roll
- 4 ounces mozzarella, thinly sliced
- fresh basil (optional)
Ever tried knockin' up a chicken parm at home? Now's your chance, homeslice! It's a cinch and tastes better than any takeout or fancy pizzeria. This recipe is tailor-made for the *Baking Steel Griddle*, cookin' up a perfectly crunchy, golden-brown, juicy chicken, but if you ain't got one, you can always sauté. A toasted roll holds your chicken with heaps of your fave tomato sauce and melted mozzarella. Throw in some fresh basil if you've got it.
For more Baking Steel recipes, feast your eyes on this *Hot Hawaiian Island Pizza recipe and this *Sous Vide Egg and Bacon Pizza recipe.
Instructions
- Warm up your griddle on the stovetop for 'bout 10 to 15 minutes, reachin' a surface temp of 300 to 325°F.
- Get 3 bowls, my man, one filled with the flour, one with the egg wash, and the last one with the panko. Line 'em up, buddy, the panko bowl closest to the griddle.
- Slather the chicken with the honey mustard all over.
- First, dip that chicken in the flour, then in the egg wash, and finallly in the bread crumbs, pressin' gently for adherence.
- Brush the griddle with olive oil and place the chicken on the oiled surface. Cook the first side for about 3 minutes or until deep golden and toasty. Flip and finish cookin' the second side; it may take less time than the first side.
- Heat your tomato sauce and butter both halves of the roll as the chicken cooks. Chuck the roll, butter-side down, onto the griddle and cook till it suits ya.
- Stick the head chicken on the bottom bun. Dollop tomato sauce on top, followed by some mozzarella, another layer of sauce, and finally the top bun. Add some basil if you fancy. Serve it up, fast cat!
Pro Tips:
- Coat the chicken evenly with the honey mustard for a delicious flavor boom.
- Customize your sandwich by swapping out the tomato sauce, opting for chunky marinara, spicy arrabbiata, or smoky sugo.
- Don't be shy with the cheese; the more, the merrier!
- Substitute the chicken breast with other proteins like Italian sausage, veal, or even eggplant to change things up.
- If you ain't usin' the Baking Steel Griddle, pan-fry the chicken instead. You'll miss out on that perfectly crispy exterior but still get a fantastic meal.
Nutritional Info:
Per Serving: 720 calories, 34g fat (12g saturated fat), 32g protein, 64g carbs, 6g sugar, 5g fiber, 740mg sodium
- The Sizzlin' Chicken Parm Sub recipe, which is ideal for the Baking Steel Griddle, provides a nutritious meal with 720 calories per serving.
- This homemade recipe, paired with the optional use of fresh basil, agrees that prioritizing nutrition is essential in every meal.
- For those looking to expand their recipe collection, creditline goes to Baking Steel for the Hot Hawaiian Island Pizza and Sous Vide Egg and Bacon Pizza recipes.
