Chicken Parmesan Sandwiches

Ingredients

• 2 cuppanko breadcrumbsAmount2 cupIngredientpanko breadcrumbs
• 1/2 cupgrated parmesan cheeseAmount1/2 cupIngredientgrated parmesan cheese
• 2eggsAmount2Ingredienteggs
• 1/3 cupflourAmount1/3 cupIngredientflour
• 3boneless, skinless chicken breastsAmount3Ingredientboneless, skinless chicken breasts, cut in half lengthwise and pounded to 1⁄2-inch thick cutlets, cut in half lengthwise and pounded to 1⁄2-inch thick cutlets
• 1 tspsaltAmount1 tspIngredientsalt
• 1/2 tsppepper
• 2 cupmarinara sauceAmount2 cupIngredientmarinara sauce
• 16 ozounces shredded or fresh mozzarellaAmount16 ozIngredientounces shredded or fresh mozzarella cheese cheese
• 6ciabattaAmount6Ingredientciabatta buns buns

Instructions

1. 1

   Preheat the oven to 400°F. Spread the breadcrumbs in a thin layer on a baking sheet. Toast for about 4 minutes, or until lightly browned.

2. 2

   In a shallow bowl, toss together the toasted panko and parmesan cheeseAmount1/2 cupIngredientgrated parmesan cheese. In a second shallow bowl, beat the eggs. Add the flour to a resealable bag. Season the chicken with salt and pepper.

3. 3

   Place two chicken cutlets in the bag with the flourAmount1/3 cupIngredientflour, close the bag, and shake to thoroughly coat. Remove each chicken cutlet from the bag, shaking off any excess flour. Dip into the egg on both sides, then transfer to the panko mixture, pressing to make sure the crumbs stick. Gently shake off any excess crumbs and place the cutlets on a baking sheet lined with a wire rack. Repeat with the remaining cutlets — cook for 12 minutes.

4. 4

   Remove from the oven and spoon an even amount of marinara sauceAmount2 cupIng...: Remove from the oven and spoon an even amount of marinara sauceAmount2 cupIngredientmarinara sauce on to each cutlet. Top the cutlets with mozzarella cheese, and return to the oven. Cook for 5-7 minutes, or until the chicken is cooked through and the cheese is melted. Serve on ciabatta buns.