E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken Parmesan Sandwich Lodge Cast Iron | February 28, 2023 We’re big fans of a meal you can eat with your hands—bonus points for a nice cheese pull, too. This chicken parmesan sandwich has it all, from a classic red sauce that will get your kitchen smelling like a perfect Sunday, to crusty bread, to a tender, breaded chicken cutlet topped with piles of mozzarella. Inspired by our inaugural Recipe of the Month, it makes a great main for 4, but if you’re having a party, cut the sandwich into smaller portions and watch them fly off the plate. Level Intermediate Prep Time 10 minutes Cook Time 35 minutes Serves 4 Cook it With Our 12 Inch Blacklock Skillet Ingredients 1 chicken breast, boneless and skinless 1 teaspoon salt, divided 1 teaspoon pepper, divided ½ cup all-purpose flour 1 egg, beaten 1 cup Panko breadcrumbs ¾ cups grated parmesan cheese, divided ¼ cup olive oil, plus more for bread 4 cloves garlic, minced ½ teaspoon red pepper flakes, optional 1 28 oz. can fire roasted tomatoes, crushed 1 teaspoon dried basil 1 teaspoon dried oregano 1 loaf crusty bread, rustic Italian, or ciabatta ½ cup shredded mozzarella Fresh basil, garnish Directions Preheat the oven to 350° F. Butterfly the chicken breast by carefully resting your palm across the breast and using a sharp knife to cut through it horizontally, being careful not to cut all the way through; you should be able to open the breast like a book, into a butterfly shape. Sandwich the breast between two pieces of parchment paper and, using a rolling pin, pound the breast to a uniform ¾ inch thickness. Remove from parchment and season all sides with ½ teaspoon each salt and pepper. Add flour to a shallow dish; add beaten egg to another shallow dish; in a third dish, combine breadcrumbs and ½ cup parmesan to create your chicken dredging line. Dredge the chicken in flour, shake off excess; dip in egg wash, shake off excess; dip in Panko and parmesan mixture to coat evenly. Add ¼ cup olive oil to a 12 inch cast iron skillet; heat over medium-low for 5 minutes. Add breaded chicken breast to the oil and cook for 4-5 minutes per side. Reduce heat as needed to avoid over-browning. The crust should be golden. Once cooked, remove to a wire rack or paper towel lined plate. To the same skillet, add garlic and red pepper flakes (if using), cooking until fragrant, about 1 minute. Add canned tomatoes, basil, oregano, and remaining salt and pepper; bring to a simmer. Using a wooden spoon or fish spatula, crush tomatoes to desired texture. Reserve ½ cup red sauce. Meanwhile, prepare your sandwich bread. Cut the loaf lengthwise to create the top and bottom of your chicken parm sandwich; brush with olive oil. Nestle the breaded chicken back into the skillet sauce and top with mozzarella and remaining ¼ cup of parmesan. Place skillet in the oven to bake; put the bread directly on the oven grates as well, cut sides up, and bake for 5-7 minutes until toasted. Remove the bread and set the oven to broil, cooking the chicken until the cheese is melted and beginning to brown, about 2 minutes. Assemble the sandwich. Spoon some red sauce on both sides of the bread, cut the chicken breast in half and pile it on top. Add fresh basil as desired and sandwich it all together. Cut into 4 portions, serve, and enjoy! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Braised Chicken View recipe Masala Omelet View recipe Cajun Corn Poutine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken Parmesan Sandwich Lodge Cast Iron | February 28, 2023 We’re big fans of a meal you can eat with your hands—bonus points for a nice cheese pull, too. This chicken parmesan sandwich has it all, from a classic red sauce that will get your kitchen smelling like a perfect Sunday, to crusty bread, to a tender, breaded chicken cutlet topped with piles of mozzarella. Inspired by our inaugural Recipe of the Month, it makes a great main for 4, but if you’re having a party, cut the sandwich into smaller portions and watch them fly off the plate. Level Intermediate Prep Time 10 minutes Cook Time 35 minutes Serves 4 Cook it With Our 12 Inch Blacklock Skillet Ingredients 1 chicken breast, boneless and skinless 1 teaspoon salt, divided 1 teaspoon pepper, divided ½ cup all-purpose flour 1 egg, beaten 1 cup Panko breadcrumbs ¾ cups grated parmesan cheese, divided ¼ cup olive oil, plus more for bread 4 cloves garlic, minced ½ teaspoon red pepper flakes, optional 1 28 oz. can fire roasted tomatoes, crushed 1 teaspoon dried basil 1 teaspoon dried oregano 1 loaf crusty bread, rustic Italian, or ciabatta ½ cup shredded mozzarella Fresh basil, garnish Directions Preheat the oven to 350° F. Butterfly the chicken breast by carefully resting your palm across the breast and using a sharp knife to cut through it horizontally, being careful not to cut all the way through; you should be able to open the breast like a book, into a butterfly shape. Sandwich the breast between two pieces of parchment paper and, using a rolling pin, pound the breast to a uniform ¾ inch thickness. Remove from parchment and season all sides with ½ teaspoon each salt and pepper. Add flour to a shallow dish; add beaten egg to another shallow dish; in a third dish, combine breadcrumbs and ½ cup parmesan to create your chicken dredging line. Dredge the chicken in flour, shake off excess; dip in egg wash, shake off excess; dip in Panko and parmesan mixture to coat evenly. Add ¼ cup olive oil to a 12 inch cast iron skillet; heat over medium-low for 5 minutes. Add breaded chicken breast to the oil and cook for 4-5 minutes per side. Reduce heat as needed to avoid over-browning. The crust should be golden. Once cooked, remove to a wire rack or paper towel lined plate. To the same skillet, add garlic and red pepper flakes (if using), cooking until fragrant, about 1 minute. Add canned tomatoes, basil, oregano, and remaining salt and pepper; bring to a simmer. Using a wooden spoon or fish spatula, crush tomatoes to desired texture. Reserve ½ cup red sauce. Meanwhile, prepare your sandwich bread. Cut the loaf lengthwise to create the top and bottom of your chicken parm sandwich; brush with olive oil. Nestle the breaded chicken back into the skillet sauce and top with mozzarella and remaining ¼ cup of parmesan. Place skillet in the oven to bake; put the bread directly on the oven grates as well, cut sides up, and bake for 5-7 minutes until toasted. Remove the bread and set the oven to broil, cooking the chicken until the cheese is melted and beginning to brown, about 2 minutes. Assemble the sandwich. Spoon some red sauce on both sides of the bread, cut the chicken breast in half and pile it on top. Add fresh basil as desired and sandwich it all together. Cut into 4 portions, serve, and enjoy! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Braised Chicken View recipe Masala Omelet View recipe Cajun Corn Poutine View recipe
