• Sandy

CHICKEN PARM GRINDER

Updated: Feb 17, 2018

1 – 28 oz can San Marzano tomato sauce, or your favorite tomato sauce

1 Tbs finely chopped fresh oregano, optional

Salt and pepper to taste

2 boneless, skinless chicken breasts

plastic wrap

bowl of flour, seasoned lightly with salt and pepper

2 beaten eggs

bowl of seasoned bread crumbs

vegetable oil for frying

¼ cup extra virgin olive oil

2 grinder sized loaves of Italian bread , sliced lengthwise

1 cup grated parmesan cheese

¼ cup chopped fresh parsley, optional

red pepper flakes, optional

6-8 thin slices fresh mozzarella cheese


In a small saucepan over medium high heat combine the tomato sauce, oregano, salt and pepper. Reduce heat to simmer and cook about 5 minutes.


Lay a large piece of doubled plastic wrap on a cutting board.  Place chicken breasts on top and fold the wrap over the chicken, totally covering both breasts. Using the smooth side of a metal mallet, pound out to a 1/4 inch thickness - making sure that the entire breast is the same thickness.  This will ensure that the breast cooks evenly.


Remove breasts from plastic wrap, dredge in flour, then egg, and finally breadcrumbs - covering both breasts fully.


Heat about 1/4 inch of oil in a large skillet over medium high heat. Fry breasts on each side until golden brown, about 3-4 minutes per side. Add more oil as necessary. Remove from oil and drain on a paper towel.


Heat oven to 350. Brush bread with olive oil. Toast until lightly browned.


Place a chicken breast on the bread. Top with a few spoonfuls of sauce. Sprinkle on a generous amount of parmesan cheese and parsley. Top with mozzarella slices and a sprinkle of red pepper flakes. Place on a sheet pan and bake under the broiler on high until cheese is melted. Top with the other half of the roll. Slice in half and serve.


Serves 4


Recipe Tips


San Marzano tomatoes have a wonderful, tangy flavor and require little seasoning but if you have other tomato sauce handy, use it. This is also a great way to use up leftover marinara sauce.


Boneless, skinless chicken thighs are also great in this.


Try using panko bread crumbs for an even crispier crust.


Don’t have fresh mozzarella? You can substitute shredded mozzarella or sliced provolone.


The order of arranging the sandwich is important. Putting the chicken as the bottom layer and the cheese as the top prevents the bread from absorbing the sauce and becoming soggy.