Chicken Parm Sandwiches With Spicy Marinara, Burrata, Caramelized Onions And Chimichurri

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serves 4

Ingredients

2 large onions, thinly sliced

2 tbsp butter

1-2 tbsp chicken stock (or water)

salt and fresh ground black pepper

4 sub rolls, sliced in half lengthwise

4 chicken cutlets, pounded very thin

1/4 canola oil

1/4 cup AP flour

1 egg

1 cup breadcrumbs

1/4 cup parmesan cheese

8 slices fresh burrata or mozzarella cheese

1 cup arribiata sauce (homemade or storebought)

1/2 cup chimichurri sauce 

Directions

Make the caramelized onions: Melt butter in large skillet over medium heat. Add onions and stir to coat. Cook for about 30 minutes (or loner if you have time) checking them every 5 minutes and stiring them often.  When they are broken down and beginning to caramelize, deglaze with the chicken stock scraping up any fond that forms on the bottom of the pan. Season with salt and pepper.

Make the chicken cutlets: Dust each cutlet with flour and season with salt and pepper. Combine the breadcrumbs and parmesan cheese in a shallow dish. Beat egg lightly in a seperate shallow dish. Place each cutlet in the egg mix, letting excess drip off, then coat in the breadcrumb mix. Repeat until all 4 cutlets are coated. Let these set up in the fridge for 10 minutes. 

When you are ready to fry the cutlets, heat the oil in a large heavy bottomed skillet over medium high heat. Add a few crumbs to the oil, if it bubbles up, it's ready for cooking. Add the cutlets and cook for about 3-4 minutes on each side. When cooked, add to a plate lined with paper towel to absorb an excess oil. Season both sides with kosher salt while still hot.

Assemble the sandwich: Preheat oven to 400˚F. Place the rolls on a foil lined baking sheet and open them up. Place a little marinara on the bottom of one side of bread, then top with the chicken cutlet (cut it to fit the size/shape of your roll), then top with the remaning sauce and a few caramelized onions. Add two slices of burratta or mozzarella to each sandwhich, then place in the oven to toast for about 5-10 minutes or until the cheese in melted and bubbly. 

Top with chimichurri (as much or as little as you'd like) and enjoy!