Pairs well with Italian American Chicken Parm Sandwich
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Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 23d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Italian American Chicken Parm Sandwich
(2.5)
41.3K views • 2y ago
2.3K
109
5.5% engagement
A classic Italian American sandwich featuring a crusty homemade bread loaf, golden fried chicken cutlets, rich tomato sauce, fresh mozzarella, and plenty of Parmesan cheese.
01:30:00 total
Serves 4
medium
Main Various
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🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- warm water - 2/3 cup (160 grams, for bread dough)
- sugar - 1/2 tablespoon (5 grams, for bread dough)
- instant yeast - 1/2 tablespoon (3 grams, for bread dough)
- bread flour - 1.5 cups (200 grams, for bread dough)
- kosher salt - 1 teaspoon (for bread dough)
- olive oil - about 4 tablespoons (for tomato sauce)
- garlic cloves - 4 cloves (roughly chopped, for tomato sauce)
- San Marzano tomatoes - 1 can (796 milliliters, whole peeled)
- chili flakes - 1/2 teaspoon (for tomato sauce)
- kosher salt - a big pinch (for tomato sauce)
- black pepper - to taste (fresh cracked, for tomato sauce)
- water - 1 cup (for tomato sauce)
- chicken breasts - watch the video to see (sliced and pounded for cutlets)
- olive oil - for drizzling and frying (drizzle on chicken and for frying)
- plain white flour - 1/2 cup (for dredging chicken cutlets)
- eggs - 2 (beaten, for dredging chicken cutlets)
- bread crumbs - 1 cup (for coating chicken cutlets)
- kosher salt - 1 pinch (mixed with bread crumbs)
- dried oregano - 1/2 teaspoon (mixed with bread crumbs)
- Parmesan cheese - 1/4 cup (grated, mixed with bread crumbs and for topping)
- fresh mozzarella - watch the video to see (thinly sliced, for sandwich)
- basil leaves - a few leaves (for garnish)
Instructions
- Prepare the bread dough: In a large stainless steel bowl, combine warm water, sugar, and instant yeast. Let sit until foamy. Add bread flour and kosher salt, mix until combined. Cover and rest for 30 minutes.
- Stretch and fold the dough: With wet hands, stretch and fold the dough from the edges into the center, turning the bowl and repeating at all four corners. Flip dough seam side down, cover, and rest 30 minutes. Repeat this process four times total.
- Shape and proof the loaf: Lightly flour work surface, deflate dough, stretch into a rough rectangle. Fold top corners down in thirds like an envelope, seal edges, and roll to desired length. Place on parchment-lined baking tray, cover, and let rise 45-60 minutes.
- Bake the bread: Preheat oven to 475°F (246°C). Score the loaf with three cuts. Add ice cubes to the oven to create steam, place the loaf inside, and bake about 20 minutes until golden and crusty.
- Make the tomato sauce: Heat olive oil in a pot over low heat. Add chopped garlic and toast 30 seconds without browning. Add canned tomatoes, chili flakes, salt, pepper, and water. Blend with immersion blender until smooth. Simmer on medium heat for about 30 minutes until reduced by half.
- Prepare chicken cutlets: Slice chicken breasts halfway through and pound to 1/4 to 1/2 inch thickness. Set up dredging stations: flour, beaten eggs, and bread crumbs mixed with salt, oregano, and Parmesan. Coat chicken in flour, then egg, then breadcrumb mixture.
- Fry chicken cutlets: Heat about 3/4 inch oil in a pan over medium heat. Test oil temperature with breadcrumbs. Fry cutlets 3-4 minutes per side until golden. Drain on wire rack and season immediately with salt.
- Toast the bread and assemble sandwich: Slice bread loaf in half, drizzle olive oil on cut sides, and broil until lightly toasted. Place two cutlets on bottom half, add tomato sauce (not too much), layer sliced fresh mozzarella, broil until cheese melts. Top with grated Parmesan and basil leaves, then cover with top half of loaf.
