Chicken parmigiana toasties made from crumbed, pan-fried chicken breast topped with pasta sauce and mozzarella then served with rocket and pesto on slices of toasted sourdough.
There are good sandwiches, and then there are GREAT sandwiches. My Chicken Parmigiana Toasties definitely fall into the latter category! Chicken breast coated in flour, egg and a parmesan and panko crumb rub, pan-fried, then topped with a flavoursome pasta sauce and gooey mozzarella cheese. Serve all of this in two slices of toasted sourdough bread with fresh rocket and basil pesto. Taste sensation!
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Ingredient notes:
- Chicken: I used two large chicken breasts for this recipe. The trick is to get them as thin and even as possible so that they cook evenly. This is achieved by slicing the breast in half horizontally, then pounding the breast so that it becomes thinner and tender.
- Pasta sauce: I like to use this pre-made, fresh pasta sauce for convenience, and because it tastes really good! Feel free to make your own if you prefer.
- Mozzarella: When it comes to gooey, stringy cheese, there really is no substitute for mozzarella. But if I don't have any to hand, I'll for sure use some grated Colby or Tasty instead.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cut each chicken breast in half horizontally to create two thinner pieces. Place each piece of chicken between sheets of baking paper and gently pound with a mallet or rolling pin until they are about 1.5cm thick.
In a shallow bowl, combine the panko crumbs, grated parmesan, garlic powder, salt, and pepper. In separate bowls, place the flour and beaten egg. Coat each piece of chicken first in flour, then in egg, and finally in the breadcrumb mixture. Heat oil in a frying pan and fry chicken for 5 minutes on each side until golden and cooked through.
Spoon 2 tablespoons of pasta sauce on top of each of the chicken pieces. Then add a small handful of grated mozzarella onto each piece. Cook in the pan until the cheese has melted on top. You can put the pan under the grill or cover with a lid to speed this up.
Meanwhile, slice the sourdough bread into 8 thick slices and lightly toast them. Spread butter on each slice.
Top 4 pieces of buttered bread with a chicken parm, then drizzle a teaspoon of pesto over each one. Add a handful of rocket and a piece of toasted bread on top. Serve immediately.
Recipe FAQs:
Feel free to add any of your favourite fresh greens from rocket to mesclun to lettuce in addition to your favourite sauces including mayonnaise or aioli.
Another name for this delicious meal is breaded chicken cutlets and as the name suggests, that's not particularly gluten free! You could, of course substitute the plain flour, panko crumbs and bread for gluten free alternatives if you prefer.
These sandwiches taste amazing just on their own. But if you're looking to pad out this meal or you're feeding some big appetites, you could serve these with fries, coleslaw, potato salad, garlic bread or even some tomato soup.
Storage:
These sandwiches are best eaten immediately, while still hot. If you end up with any leftovers, store the components separately in airtight containers in the fridge.
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Chicken Parmigiana Toasties
Chicken parmigiana toasties made from crumbed, pan-fried chicken breast topped with pasta sauce and mozzarella then served with rocket and pesto on slices of toasted sourdough.
Ingredients
- 600g chicken breast
- ½ cup panko crumbs
- 25g parmesan, grated
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 4 Tbsp flour
- 1 egg, whisked
- 2 Tbsp oil
- 100g pasta sauce
- 50g grated mozzarella
- 4 tsp pesto
- 1 loaf of sourdough bread
- 4 tsp butter
- Handful of rocket
Instructions
- Cut each chicken breast in half horizontally to create two thinner pieces. Place each piece of chicken between sheets of baking paper and gently pound with a mallet or rolling pin until they are about 1.5cm thick.
- In a shallow bowl, combine the panko crumbs, grated parmesan, garlic powder, salt, and pepper. In separate bowls, place the flour and beaten egg. Coat each piece of chicken first in flour, then in egg, and finally in the breadcrumb mixture.
- Heat oil in a frying pan and fry chicken for 5 minutes on each side until golden and cooked through.
- Spoon 2 tablespoons of pasta sauce on top of each of the chicken pieces. Then add a small handful of grated mozzarella onto each piece.
- Cook in the pan until the cheese has melted on top. You can put the pan under the grill or cover with a lid to speed this up.
- Meanwhile, slice the sourdough bread into 8 thick slices and lightly toast them. Spread butter on each slice.
- To assemble: Top 4 pieces of buttered bread with a chicken parm then drizzle a teaspoon of pesto over each one. Add a handful of rocket and a piece of toasted bread on top. Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 867Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 200mgSodium: 1593mgCarbohydrates: 81gFiber: 4gSugar: 8gProtein: 69g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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