Chopped Chicken Parm Sandwiches

What You’ll Need

For the Crispy Chicken

• 1 lb. regenerative organic chicken breast

• 1/2 cup all-purpose flour

• 1 egg, beaten

• 1/2 cup italian seasoned bread crumbs

• 1/2 tsp garlic powder

• 1/2 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp coarse ground black pepper

• Olive oil, for frying

For Chopping & Assembly

• 1/2 cup fresh basil leaves

• 1/4 cup shredded parmesan cheese

• 3–4 oz fresh mozzarella, torn or sliced

• 1/3 cup marinara sauce, warmed

• 2 ciabatta rolls

Let’s Cook

Prep the Chicken

Place chicken in a zip-top bag or between two sheets of plastic wrap.
Pound with the smooth side of a meat mallet to about 1/2-inch thickness.

Set up a breading station:

• Bowl 1: Flour

• Bowl 2: Beaten egg

• Bowl 3: Italian bread crumbs mixed with garlic powder, oregano, salt, and pepper

Dredge chicken in flour (pressing to coat), shake off excess.
Dip into egg, coating fully.
Press firmly into the potato flake mixture until evenly coated on both sides. Set aside.

Fry the Chicken

Heat about 1/2 inch olive oil in a large skillet over medium-high heat to 350°F.
Carefully lay the chicken into the oil, away from you.

Cook 3–4 minutes per side, until deeply golden and cooked through (internal temp 160°F).
Transfer to a paper towel lined plate and rest briefly.

Chop the Parm

Move chicken to a large cutting board.
Top with basil, parmesan, mozzarella, and 3 tablespoons marinara.

Using a large knife, carefully chop everything together until the chicken and cheeses are evenly mixed and gooey.

Assemble the Sandwiches

Toast ciabatta rolls until golden.
Spread remaining marinara on the bottom halves.
Pile on the chopped chicken parm mixture.
Cap with the top buns and serve hot.