Pub-Style Chicken Parm Sandwich

Pub-Style Chicken Parm Sandwich

Crispy chicken cutlets, brioche hamburger buns, fresh mozzarella, baby arugula, and zippy tomato sauce all make for a pub-style masterpiece you can enjoy at home! 

Makes 8 cutlets 

Prep time 15 minutes 

Cook time 20 minutes 

Ingredients

2 chicken breasts 

Salt and pepper to taste 

2 cups flour 

2 eggs, beaten 

2 tablespoons milk or water 

2 cups Panko breadcrumbs 

2-3 cups vegetable oil for frying 

8 brioche burger buns 

2 cups of your favorite prepared marinara sauce 

8 slices fresh mozzarella, roughly 6 ounces 

4 cups baby arugula 

Butter for the buns 

Slice the chicken breasts in half lengthwise, then slice those in half, making 4 portions of each breast. Place each portion into a plastic freezer bag and gently pound with a rolling pin so that each portion is about a quarter-inch thick. Do not over pound the chicken to avoid making it mushy. Repeat this process for all 8 pieces of chicken. Salt and pepper each portion, then set aside. 

Preheat your oven to 425 degrees F. Set up a station with 3 wide, shallows bowls. The flour goes into one bowl. The beaten egg and water or milk goes into the next. The last bowl is for the breadcrumbs. Heat the olive oil over medium heat in a 12-inch skillet with tall sides. 

Dip the seasoned chicken into the flour, dust off excess, then dip into the egg wash. Then place the cutlet into the Panko. Press the breadcrumbs into the chicken. Repeat this process with the remaining chicken. When the oil is hot, roughly 325-375 degrees F*, place your breaded chicken into the hot oil. Cook until the chicken is deeply golden brown and cooked through, about 8-10 minutes. Cook the cutlets 4 at-a-time if that is all the skillet size will accommodate. Season with salt as they come out of the oil. 

Slice the buns in half and spread each side lightly with butter. Toast the buns while the chicken fries, about 5-7 minutes. Be careful: These will burn if left unchecked too long. 

To assemble, place a cutlet onto the toasted bun and top it with fresh mozzarella and a couple dollops of marinara sauce. Top with arugula and basil and a top bun. Enjoy! 

*When the oil reaches the correct heat, it will sizzle when a toothpick is placed into it.