Chicken Parm Sandwich

Ingredients:

• 2 bakery ciabatta rolls, sliced and lightly toasted
• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• ½ cup flour
• 1 egg, beaten
• ¾ cup Italian-style breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tbsp olive oil for frying
• ¾ cup tomato sauce (homemade or canned)
• 1 fresh mozzarella log, pre-sliced
• 1 ripe tomato, sliced
• Arugula
• Balsamic glaze

Directions:

1. Pound the chicken breasts to an even thickness (about ½ inch).
2. Season both sides with salt and pepper.
3. Dredge each piece in flour, then dip into the beaten egg, and coat with a breadcrumb and Parmesan mixture—pressing firmly.
4. Heat olive oil in a skillet over medium heat.
5. Cook the chicken 4–5 minutes per side until golden and fully cooked (internal temp 165°F).
6. Place cooked chicken on a baking sheet and top with mozzarella slices.
7. Broil for 2–3 minutes until cheese is melted and bubbly.
8. On the bottom half of each bun, add arugula and sliced tomato.
9. Place the chicken on top and spoon tomato sauce over it.
10. Drizzle with balsamic glaze and finish with the top bun.
11. Serve immediately.