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Chicken Parm Sandwich

Yields6 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Who doesn't love a classic chicken parm sandwich? Throw some chicken cutlets on a roll with some mozzarella and our fresh tomatoes and you're set for a great Father's Day!

Chicken Parm Sandwich

 6 skinless boneless chicken breast halves
 3 cups breadcrumbs
 2 large eggs
 1 cup (about) all-purpose flour
 6 tbsp (or more) Colavita Olive Oil, divided
 3 cups coarsely grated well-drained fresh mozzarella, divided
 1 ¼ cups freshly grated parmesan cheese, divided
 1 jar Colavita Strained Tomatoes
 2 tbsp chopped fresh Italian parsley
 1 tbsp chopped fresh oregano
 6 ciabatta rolls

Place chicken breast halves between 2 sheets of plastic wrap. Using meat mallet or rolling pin, pound chicken breasts to 1/3-inch thickness.


Sprinkle both sides of chicken with salt and pepper.


Spread bread crumbs on plate. Whisk the eggs in medium bowl. Spread flour on another plate.


Coat both sides of chicken with first with flour, then the eggs, then breadcrumbs. Shake off any excess.


Heat 6 Tbsp. Colavita oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding additional oil to pan between batches if necessary, until golden brown and cooked through, about 4 minutes per side.


Transfer cutlets onto a baking sheet lined with parchment paper.


Heat up the broiler of your oven.


Sprinkle on the grated Parmesan over the tops of the cutlets.


Then, dollop the Colavita Strained Tomatoes over the top of the cutlets.


Then place the mozzarella on top of the tomato sauce.


Broil just until cheese is melted and bubbling, about 4 minutes.


Slice the ciabatta rolls in half and place one cutlet in between each half.


Sprinkle on the fresh oregano and parsley. Serve immediately.

Nutrition Facts

Servings 6