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Chopped Chicken Parm
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Chopped Chicken Parm

Chopped Chicken Parm

When you chop the ingredients of a sandwich, you get some of everything in every...delicious...fricking bite. And this chicken parm version is no exception.

Makes 2 sandwiches

Ingredients

  • 1 large chicken breast
  • 1/2 cup flour
  • 1 egg, beaten
  • 1/2 cup mashed potato flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • Olive oil for frying
  • 1/2 cup fresh basil leaves
  • 1/4 cup shredded parmesan cheese
  • 3-4 ounces fresh mozzarella
  • 1/3 cup marinara sauce
  • 2 ciabatta rolls

Directions

  1. Put chicken in a ziplock bag, or between 2 sheets of cling film, and pound with the smooth side of a meat mallet to a thickness of about 1/2-inch
  2. Put flour and egg into 2 large bowls, and the potato flakes in a 3rd along with the garlic powder, oregano and salt & pepper - mix well
  3. Press chicken first into the flour on both sides pressing well, shake off excess then dip into the egg coating both sides well and finally coat both sides evenly with the potato flakes - set aside
  4. Heat about a 1/2 inch olive oil in a large skillet on medium-high heat to 350 degrees, and carefully lay the chicken in the pan - away from you
  5. Cook until beautifully golden brown on each side, and 160 degrees - remove to a paper towel lined plate
  6. Put the chicken on a large cutting board and add the basil, parmesan, mozzarella and 3 tablespoons of the marinara
  7. Use a large knife to CAREFULLY chop up everything really well
  8. Toast buns, add more marinara to the bottom of each, and add the chopped chicken - top with remaining bun

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