Sanduíche de frango à parmegiana

Ingredientes

• 4 chicken cutlets
• 1/3 cup all-purpose flour
• 1 large egg
• 1 tablespoon cold water
• 1 cup Panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2-3 tablespoons olive oil
• 1 loaf (12-14-ounces) Italian Bread
• 1/4 cup butter, melted
• 1/2 teaspoon garlic powder
• 1 1/2 cups marinara
• 8 ounces sliced or shredded mozzarella
• torn fresh basil for garnish

Modo de preparo

1. 1

   Set up your breading stations with three shallow bowls. One with flour, one with beaten eggs and water, and the final one with panko breadcrumbs, Parmesan cheese, Italian seasoning, salt, and black pepper.

2. 2

   Dredge the chicken filets through the flour, then into the beaten egg, and then through the breadcrumb mixture using your hands to gently press the mixture into the chicken breast. Coat both sides well in each step.

3. 3

   Heat 1½-2 tablespoons olive oil in a large skillet. Add the chicken and cook until golden brown on both sides and cooked through. Chicken is done when the internal temperature reaches 165 degrees Fahrenheit. If needed, work in batches, plating the cooked chicken and keeping it on the warm setting in the oven.

4. 4

   Combine the melted butter and garlic powder. Cut the Italian bread in half lengthwise. Using a pastry brush, spread the butter mixture over the cut side. Toast the Italian bread in the oven on a low broil. Keep a close eye on it as it only takes a few minutes.

5. 5

   Spread the marinara over the cooked chicken breasts. Place two slices of mozzarella on each chicken breast, then broil the chicken on low until the cheese melts. Spread a little more marinara over the melted cheese and top with torn fresh basil.

6. 6

   Layer the bread with the hot chicken breasts. Slice the bread into four sandwiches. Each sandwich will have 1 chicken breast.