Chicken Parm Sandwich with Brussel Caesar Salad

5 from 2 votes

Chicken Parm Sandwich with Brussel Caesar Salad

A crispy Chicken Parm Sandwich on garlic bread topped with a punchy Brussel sprout caesar salad, warm marinara sauce, and melty fontina.

Prep Time25

Cook Time15

Total Time40

Course: dinner, lunch

Cuisine: american, italian

Servings: servings

Calories: 1396kcal

Author: Krista Stechman

Ingredients

Chicken Parmesan

4 chicken thighs boneless, skinless
1 teaspoon kosher salt Diamond Crystal
½ teaspoon black pepper coarse ground
½ cup all purpose flour
2 eggs
1¼ cups panko
½ cup basil chiffonade
4 oz parmesan cheese freshly grated, divided
¼ cup olive oil
2 cups marinara sauce I use Rao's
4 oz fontina cheese

Garlic Bread

2 demi baguettes sliced in half length wise, cut into 4 equal size sandwich pieces
⅓ cup garlic butter spread

Brussel Caesar Salad

1 lb Brussel sprouts shaved
⅓ cup Caesar dressing Hellman's or Olive Garden brand work well

Instructions

Chicken Parmesan

Preheat oven to 400°F then line 2 sheet trays with parchment paper
Sprinkle salt and pepper over chicken thighs and allow to sit while preparing breading
Add flour to one medium sized bowl then add a couple pinches of salt and pepper
Whisk eggs and a splash of water (about 1 tbsp) to a separate bowl
In a 3rd medium sized bowl, add panko, basil, parmesan cheese, another couple pinches of kosher salt and a pinch of black pepper. Mix well
One piece at a time, add your chicken to the flour, fully covering then dusting off before placing it into the egg wash to be fully submerged and covered, then place into the panko to be fully coated in breadcrumb. You may need to press panko down onto chicken for it to stick well. Remove the chicken and place on a sheet tray until ready to cook
Heat a large frying pan with about ¼ inch of olive oil until it reaches 350°F. Place chicken in the pan and leave it undisturbed for 2-3 minutes until it's a medium golden brown color then flip and repeat on that side
Remove chicken from pan and place on a sheet tray with a clean sheet of parchment paper. Top with marinara and fontina then bake 5 minutes until cheese is melty. Chicken should be 160°F-165°F

Garlic Bread

While chicken is pan frying, smear garlic butter spread on the insides of baguette then bake 5 minutes until bread is warm and butter is melted

Brussel Caesar Salad

While chicken is in the oven, mix brussel sprouts with Caesar dressing
Once chicken is removed from the oven, place it on the baguette, top it with brussel salad and add the top piece of baguette. Serve sandwiches immediately

Notes

For a quicker meal, I use store bought marinara and garlic butter spread.

Make one of your hands the 'wet hand' and the other the 'dry hand' when breading the chicken to make less of a mess. Use the wet hand to pick up chicken and set it in flour, use dry hand to scoop flour over the top and pick it up, shaking it off, then place it into the egg wash where you'll use your wet hand to splash egg over the top and pick up the chicken to place it in the panko where you'll use your dry hand to cover with breadcrumb and place onto a pan.

Heat oil should be heated to 350°F for proper frying. This temperature should be achieved before adding the chicken to the pan.

Allow chicken to cook 2-3 minutes per side or until a deep golden brown color is achieved.

If necessary, finish cooking chicken in the oven. You will need to do this if you have the perfect golden brown color and the chicken is not temping to 155-160°F. The chicken does get put back in the oven with the sauce and cheese for a couple minutes but you're aiming for 155-160 before that happens.

Nutrition