Cooking Class with Chef Ivan Flowers - Lesson 48 Chicken Parmesan Sandwiches

In the last class I taught you how to make stuffed mushrooms. I hope you have been experimenting with the recipe and having some fun. In this class I’m going to teach you how to make one of my favorites, chicken Parmesan sandwiches. Growing up in Brooklyn, I used to walk to the Italian deli after school and devour one of these at least once a week. The combination of the Italian roll, rich tomato sauce, gooey cheese and crispy chicken cutlet makes my heart sing. In my version, I add some more layers of flavor to this iconic sandwich. Also, remember, once you learn this recipe, you can opt to make a chicken Parmesan plate instead of the sandwich.

Let’s get cooking!
This recipe will make four large sandwiches. You will need: oil thermometer, whisk, saucepan, large frying pan, spatula, tongs, three pie plates, baking sheet, large bowl, four 12 inch Italian hero rolls, two pounds boneless skinless chicken breasts, ¼ cup unsalted butter (room temp), two teaspoons granulated garlic, three cups canola oil, one ½ cup flour, salt, pepper, six beaten eggs, three cups bread crumbs, ¼ cup Parmesan, one teaspoon dried oregano, two cups homemade or jarred marinara sauce and one pound thinly sliced mozzarella cheese. Before I go into the recipe I want to talk about the Italian roll. An Italian roll is crusty on the outside and chewy on the inside. It doesn’t fall apart or dissolve as you eat it like a French roll. Also, it is less dense than a sourdough roll. I strongly urge you to find true Italian rolls for this recipe; it will make all the difference in the sandwich.

First thing to do is cut the chicken breasts in half lengthwise. You want them about ¼ inch thick. If need be, you can pound them with a meat mallet between two pieces of plastic wrap to reach the desired thickness. Salt and pepper both sides of all of the chicken and set it aside. Next, you will create your breading station. Classic technique for breading is flour, beaten eggs and bread crumbs, in that order. The flour makes the egg stick and the eggs make the bread crumbs stick. In the first pie plate combine the flour with one teaspoon salt and ½ teaspoon black pepper and whisk together. Remember, if there is an opportunity to add flavor and seasoning, you do it. Put the beaten eggs into the second pie plate. In the third pie plate, combine the bread crumbs with two tablespoons grated Parmesan and the dried oregano. Using the tongs, lightly dust each breast with flour, then dip in the eggs and finally into the bread crumbs. Make sure the breading is evenly coating the breasts. Once all are breaded, set them aside.

Now put the canola oil into a frying pan over medium-high heat. Attach your oil thermometer and wait for oil to hit 350 degrees. While oil is heating, combine the granulated garlic with the room temperature butter. Cut the rolls in half and spread the garlic butter on every cut side. Toast the rolls until golden brown and set aside. Next, put the marinara in saucepan over medium heat and let it get warm. You don’t want to put cold marinara on a hot chicken breast because it will bring the temperature of the chicken down. Also, if possible, use a homemade marinara; it really does make a difference.

Once the oil is at temperature, put four chicken breasts into the pan. You don’t want to crowd the pan because that will bring the temperature of your oil down and result in greasy chicken instead of delightfully crispy chicken. You want the chicken to be submerged in the oil. Cook it three minutes until it is golden brown, then remove onto a paper towel lined plate and repeat the process until all of the chicken is cooked.
Next, turn your oven to broil and place the cooked chicken on a baking sheet. Spoon the warmed marinara over the chicken breasts then top with sliced mozzarella cheese. Put this under the broiler until the cheese is bubbly. Now to assemble the sandwiches! Place two cutlets placed end to end on the bottom half of your toasted roll. Spoon warm marinara on top then sprinkle with grated Parmesan. Top with top half of roll. Continue until all sandwiches are made.

Okay, if you want a chicken Parmesan plate instead of a sandwich, omit the rolls and garlic butter and substitute a pound of cooked pasta. Also, increase amount of marinara to four cups so you can sauce the pasta. Serve cooked and cheesy chicken breasts on a plate with a generous portion of pasta marinara.

This version is pretty classic, but remember you can change it by adding: sautéed mushrooms, roasted red peppers, dollops of ricotta or fresh basil leaves. I like to add pasta marinara right on the sandwich! Have fun and remember, as with any technique or recipe, the most important component is the cook’s heart. The heart is what helps you create delicious meals you’ll never forget.