Chicken parm sandwich
Makes
4
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella cheers and dances at the counter beside Dad and the chicken parm.
Ingredients
Chicken breasts: 1 1/2 pounds, sliced into 4 thin cutlets
All-purpose flour: 1/2 cup
Eggs: 2 large, beaten
Plain breadcrumbs: 1 1/2 cups
Grated Parmigiano Reggiano: 1/2 cup, plus more for the top
Salt and black pepper: 1 teaspoon salt, 1/2 teaspoon pepper
Olive oil: about 3/4 cup for frying
Tomato sauce: 2 cups
Fresh mozzarella: 8 ounces, sliced
Fresh basil: a few leaves
Crusty sandwich rolls: 4
Method
Pound the chicken cutlets to about 1/2 inch thick. Season both sides with salt and pepper.
Set up three plates: flour, beaten eggs, and breadcrumbs mixed with the Parmigiano.
Dip each cutlet in flour, then egg, then the breadcrumbs. Press the crumbs on firmly.
Heat the olive oil in a wide pan over medium heat. A grown-up handles the hot oil.
Fry the cutlets 3 to 4 minutes per side, until deep golden. Drain them on a rack.
Heat the oven to 425°F. Set the cutlets on a sheet pan and spoon sauce over each one.
Lay the mozzarella on top and add a little more Parmigiano.
Bake 10 to 12 minutes, until the cheese melts and the chicken reads 165°F on a thermometer. A grown-up lifts out the hot pan.
Split the rolls and toast them. Add a spoon of sauce, set a cutlet in each roll and top with basil.
Cut the sandwiches in half and serve them warm.
