Chicken Parm Sandwiches
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Recipe Intro From eatslauram
These chicken parm sandwiches are a fun and easy take on the classic Italian dish, featuring crispy chicken cutlets, creamy burrata, and a rich marinara sauce made with Tuttorosso San Marzano Style Hand Crushed Tomatoes. The homemade pistachio-parsley pesto adds a fresh, nutty flavor that perfectly complements the tangy tomato sauce. Tuttorosso’s high-quality tomatoes elevate the sauce, making it a star ingredient in this sandwich.
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Recipe Card
ingredients
For the Creamy Marinara Sauce
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 (28 ounce) can San Marzano Style Hand Crushed Tomatoes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Dried thyme, to taste
- Dried oregano, to taste
- 1/4 cup heavy cream
- Chopped fresh basil, to taste
- Parmesan cheese, to taste
ingredients
For the Pistachio-Parsley Pesto
- 1 cup packed fresh basil leaves
- 1/2 cup packed fresh parsley
- 2 tablespoons toasted pistachios
- 2 tablespoons olive oil
- 2 garlic cloves
- Juice of ½ lemon
- 3 tablespoons Parmesan cheese, plus more for serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
ingredients
For the Sandwiches
- 4 chicken cutlets
- All-purpose flour, as needed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 large eggs, beaten
- Panko bread crumbs, as needed
- Olive oil, for frying
- Flakey sea salt, for finishing
- 1 baguette, divided into 4 equal portions
- Burrata cheese, as needed
Method
To make the creamy marinara sauce:
Step 1
Heat the olive oil in a medium saucepan over medium heat.
Step 2
Add the chopped onion and cook until softened, about 5 minutes. Add the chopped garlic and sauté until fragrant, about 1 minute.
Step 3
Stir in the Tuttorosso San Marzano Style Hand Crushed Tomatoes, and season with salt, pepper, thyme, and oregano to taste.
Step 4
Allow the sauce to simmer for 20-25 minutes, stirring occasionally.
Step 5
After the sauce has simmered, stir in ¼ cup of heavy cream.
Step 6
Add fresh basil and grated Parmesan cheese, mixing until fully combined.
Step 7
Bring the sauce back to a gentle simmer, then remove from heat and set aside.
To make the pistachio-parsley pesto:
Step 1
In a food processor, combine the basil, parsley, toasted pistachios, olive oil, garlic cloves, and the juice of half a lemon.
Step 2
Pulse until the ingredients are finely chopped and well combined.
Step 3
Fold in 3 tablespoons of freshly grated Parmesan cheese. Adjust seasoning with salt and pepper, and set the pesto aside.
To make the sandwiches:
Step 1
Dredge each chicken cutlet in the all-purpose flour seasoned with salt and pepper.
Step 2
Dip it into the beaten eggs, and finally coat it with panko bread crumbs.
Step 3
Heat olive oil in a large skillet over medium-high heat.
Step 4
Fry the breaded chicken cutlets until golden brown and crispy, about 3-4 minutes per side.
Step 5
Once cooked, transfer to a paper towel-lined plate and sprinkle with flaky sea salt.
Step 6
Preheat the broiler.
Step 7
Slice the baguette into 4 sandwich-sized portions and split each piece in half.
Step 8
Place a crispy chicken cutlet on the bottom half of each baguette.
Step 9
Spoon the creamy marinara sauce over the chicken, then top with slices of burrata cheese.
Step 10
Place the assembled sandwiches under the broiler and cook until the burrata is bubbly and slightly browned, about 2-3 minutes.
Step 11
Remove the sandwiches from the broiler and finish with a generous drizzle of the pistachio-parsley pesto and a sprinkle of freshly grated Parmesan. Serve immediately.