Prosciutto Chicken Parm Sandwich

2 minutes Prep Time
20 minutes Cook Time
1 Servings

This Prosciutto Chicken Parm Sandwich is made with high-quality Tuttorosso San Marzano Style Chopped Tomatoes for a sauce that tastes fresh and full-bodied. Layered with prosciutto, crispy chicken, and melted mozzarella, this sandwich has the perfect balance of salty, sweet, and tangy. It’s a restaurant-quality meal you can make at home. @Elliotts.Kitchen @thefeedfeed (10/21/25)

Ingredients

  • SAUCE INGREDIENTS
  • 1 can Tuttorosso San Marzano Style Chopped Tomatoes in Puree with Sea Salt 28 oz
  • 2 basil stems with leaves
  • 2 garlic cloves
  • 2 tablespoons dried oregano
  • Kosher salt, to taste
  • CUTLET INGREDIENTS
  • 1 chicken cutlet
  • 2 slices prosciutto
  • all-purpose flour, for dredging
  • 2 large eggs + 1 tablespoon basil pesto (for egg wash)
  • panko breadcrumbs
  • SANDWICH COMPOSITION
  • ciabatta, toasted with olive oil
  • marinara sauce
  • 2 chicken cutlets
  • fresh mozzarella

Instructions

Step one

In a saucepan, add Tuttorosso tomatoes, basil, garlic, oregano, and salt. Simmer for 15 minutes, then blend with an immersion blender for a smoother texture.

Step two

Pat the chicken dry, pound to even thickness, and cut in half for sandwich size.

Step three

Wrap each piece in a slice of prosciutto. Dredge in flour, dip in the pesto egg wash, and coat with panko breadcrumbs.

Step four

Heat ¼ inch of avocado oil in a cast-iron pan over medium-low heat until it reaches 375°F. Test by dipping a wooden spoon handle into the oil — it should bubble immediately.

Step five

Carefully place the chicken into the pan and fry for 2–3 minutes per side, until golden brown. Transfer to a cooling rack and season with salt.

Step six

Toast ciabatta with olive oil.

Step seven

Build the sandwich: ciabatta base, marinara sauce, 2 cutlets, more marinara, and mozzarella. Melt the cheese slightly before serving.

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