Chicken Parm Sandwiches

5 minutes Prep Time
1 hour Cook Time
4 Servings

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 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.  @eatslauram   @thefeedfeed

Ingredients

  • 3 tablespoons olive oil, divided, plus more for frying
  • 1 onion, large chopped
  • 5 garlic cloves, chopped, divided

  • 1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt 28 oz

  • Kosher salt and freshly ground black pepper to taste
  • dried thyme, to taste
  • dried oregano, to taste
  • 1/4 cup heavy cream
  • 1 cup basil leaves, packed, freshly chopped plus more to taste
  • 3 tablespoons grated Parmesan cheese, plus more for serving
  • 1/2 cup fresh parsley, packed, fresh
  • 2 tablespoons pistachios, toasted
  • Juice from 1/2 lemon
  • 4 chicken cutlets
  • all-purpose flour, as needed to dredge chicken
  • 2 large eggs, beaten
  • panko bread crumbs, as needed to coat chicken
  • flaky sea salt, for finishing
  • 1 baguette, divided into 4 equal portions
  • burrata, sliced cheese, as desired

Instructions

Step one

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add 3 tablespoons chopped garlic and sauté until fragrant, about 1 minute.

Step two

Stir in the Tuttorosso San Marzano Style Hand Crushed Tomatoes, and season with salt, pepper, thyme and oregano to taste. Allow the sauce to simmer for 20-25 minutes, stirring occasionally.  

Step three

After the sauce has simmered, stir in 1/4 cup heavy cream. Add fresh basil and grated parmesan cheese to taste, mixing until fully combined. Bring the sauce back to a gentle simmer, then remove from heat and set aside. 

Step four

In a food processor, combine 1 packed cup of basil, 1/2 packed cup parsley, toasted pistachios, 2 tablespoons olive oil, 2 garlic cloves, and the juice of half a lemon. Pulse until the ingredients are finely chopped and well combined.

Step five

Fold in 3 tablespoons of freshly grated parmesan cheese. Adjust seasoning with salt and pepper, and set the pesto aside. 

Step six

Dredge each chicken cutlet in all-purpose flour seasoned with salt and pepper. Dip the chicken into the beaten eggs, and finally coat it with panko bread crumbs.

Step seven

Heat enough olive oil for frying in a large skillet over medium-high heat.

Step eight

Fry the bread chicken cutlets until golden brown and crispy, about 3-4 minutes per side. Once cooked, transfer to a paper towel-lined plate and sprinkle with flaky sea salt.

Step nine

Preheat the broiler. 

Step ten

Slice the baguette into 4 sandwich-sized portions and split each piece in half. Place a crispy chicken cutlet on the bottom half of each baguette. Spoon the creamy marinara sauce over the chicken, then top with slices of burrata cheese.  

Step eleven

Place the assembled sandwiches under the broiler and cook until the burrata is bubbly and slightly browned, about 2-3 minutes.

Step twelve

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 and enjoy!

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