These Chicken Parmesan Sandwiches just hit the spot! They were delicious!! My husband… he told me he’d order these at a restaurant and go back again specifically for these!! Now, I think he’s a bit biased… but they were good!!
Ingredients: for 2 sandwiches… for more, multiply accordingly
4 chicken tenderloins
1/2 cup coconut milk (or any other milk… even buttermilk)
3 TB parmesan cheese (grated or shredded)
1/2 cup all purpose flour
1/2 cup panko bread crumbs
2 TB water
2 thick slices of fresh mozzarella
10 small leaves of fresh basil
1/2 cup jarred spaghetti sauce or marinara
1/2 tsp salt & pepper
2 Ciabatta Rolls
1 TB pesto (I keep a jar in my fridge at all times… pre-made… we go thru a lot!)
Slice the 2 rolls in half and lightly butter and sprinkle with garlic powder. Put in oven @ 350 for 5 min just to toast. Take out, and put pesto lightly on 1 side.
Thaw chicken if it isn’t already, and soak in the milk. While soaking, put 3 TB olive oil into a skillet and heat on med to med low heat until just rippling. Then put the flour in 1 bowl, with the salt and pepper. Put the 1 egg in another bowl w/the water and wisk. Add the panko bread crumbs and parmesan cheese in a 3rd bowl and mix together. In a “assembly line” style, take the chicken, dip in the flour mixture, then the egg mixture, then the panko bread crumb mixture and directly into the skillet. Pan fry on either side for 3-4 min per side. Then, place onto the bottom half of the roll, and top with 1 TB of the marinara, then the slices of mozzarella, and bake in the oven at 350 degrees for 8-10 min until the cheese is well melted. Take out, top with sauce and basil, and the other side of the roll. ENJOY!!!!!
The croissant was a store bought roll that I topped with honey butter at my husband’s request. We also had chips and guacamole with our sandwich. A bit of a hodge-podge dinner, but satisfied cravings!!!!