Crispy Chicken Parmesan Sandwich on Toasted Ciabatta

By Sprig Originals ✓ · cooked up in Sprig

A casual-Italian chicken parm sandwich built the way it should be: one thin, shatteringly crisp cutlet per roll, a bright 20-minute marinara, and a blanket of melted mozzarella and provolone. The trick is toasting and oiling the cut faces of the ciabatta before anything wet touches it, so the roll stays structural instead of turning to paste on the way to the table.

Ingredients

• 2 tbsp extra-virgin olive oil
• 3 clove garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 1 can (28 oz) whole peeled San Marzano-style tomatoes, crushed by hand
• 1/2 tsp kosher salt
• 1/2 tsp sugar
• 5 leaf fresh basil, plus more for serving

• 2 large boneless skinless chicken breasts (about 8 oz each)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tbsp water
• 1 1/2 cup Italian-style dry breadcrumbs
• 1/2 cup finely grated Parmesan
• 1 tsp dried oregano
• 1 cup vegetable oil, for frying

• 4 ciabatta rolls, split (or one 12-inch ciabatta loaf cut into 4)
• 3 tbsp extra-virgin olive oil
• 1 clove garlic, halved
• 6 oz low-moisture mozzarella, shredded
• 4 slice provolone
• 2 tbsp grated Parmesan

Instructions

1. Make the marinara: heat 2 tablespoons olive oil in a saucepan over medium. Add the sliced garlic and red pepper flakes and cook 60–90 seconds, until the garlic is fragrant and just barely golden — do not let it brown.
2. Add the hand-crushed tomatoes with their juice, salt, and sugar. Simmer uncovered over medium-low for 18–20 minutes, stirring occasionally, until thickened enough that a spoon dragged through leaves a brief trail. Stir in the basil leaves, then turn off the heat. You want about 2 cups of fairly thick sauce; loose sauce is what destroys sandwiches.
3. Prep the cutlets: place each chicken breast on a cutting board and slice horizontally through the middle to make two thin halves. Put each between plastic wrap and pound gently with a mallet or heavy pan to an even 1/4 inch. You should have 4 thin cutlets, one per sandwich. Season both sides with the salt and pepper.
4. Set up three shallow dishes: flour in the first; eggs beaten with 1 tablespoon water in the second; breadcrumbs mixed with 1/2 cup Parmesan and the oregano in the third. Dredge each cutlet in flour (tap off excess), then egg (let it drip), then press firmly into the crumbs on both sides. Rest the breaded cutlets on a rack for 10 minutes so the coating sets.
5. Heat oven to 425°F. Arrange the split ciabatta cut-side up on a sheet pan and toast on the upper rack for 5–6 minutes, until the surfaces are dry and lightly golden. Rub the cut faces with the halved garlic clove, then brush each face with the 3 tablespoons olive oil. This toasted, oiled barrier is what keeps the roll from going soggy. Set aside.
6. Pour the vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high to 350°F (a breadcrumb should sizzle immediately). Fry two cutlets at a time for 2 1/2 to 3 minutes per side, until deep golden and cooked through (165°F internal). Drain on a rack, not paper towels, and salt lightly. Repeat with the remaining cutlets.
7. Transfer the fried cutlets to a clean sheet pan. Spoon about 3 tablespoons of marinara over the center of each cutlet, leaving the edges bare so they stay crisp. Top each with shredded mozzarella, one slice of provolone, and a sprinkle of Parmesan.
8. Broil on the upper rack, or bake at 425°F, for 3–5 minutes until the cheese is fully melted with a few browned blisters. Watch it closely under the broiler.
9. Spread a thin layer of marinara on the top half of each toasted roll only. Slide a cutlet onto each bottom half, add torn basil, close the sandwich, and press gently for 5 seconds. Cut in half on a diagonal and serve immediately with the extra marinara for dipping.

Chef's tips

Nutrition (per serving, estimated)

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