Chicken Parmesan Sandwich

Whew buddy… this one hit the spot! I took chicken breasts, sliced ‘em thin, and made crispy cutlets breaded with seasoned breadcrumbs—right on the Blackstone griddle. No deep fryer, no mess… just that flat top sizzle. Toasted up a loaf of bread till golden and crunchy, then here comes the good stuff: Slathered it with mayo (don’t skip this, trust me) Hit it with Rao’s marinara Piled on some mozzarella cheese Then came back with more Rao’s on top and let it all melt together Dang it was good! Crispy, melty, saucy—everything you want in a chicken parm sandwich. And all made outdoors on the griddle. Don’t sleep on this one, y’all.

Ingredients:

2 large chicken breasts

1 1/2 cups flour

2 large egg slightly beaten

1 1/2 cups breadcrumbs

1 packet  Italian Dressing seasoning

1 tbsp Hussey's Heifer Dust

1/4 cup milk or half and half

1/4 cup grated parmesan

4 slices mozzarella cheese

1 Italian loaf of bread

2 tbsp butter

1 tsp garlic paste

2 tbsp mayonnaise

4 tbsp Marinara sauce

chopped parsley

Hussey's Heifer Dust

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Directions:

1. Pre heat griddle to low. Cut chicken in half lengthwise making four cutlets.

2. Set up the dredging stations: Put flour in a shallow dish and set aside. Next, take two eggs in another shallow dish and beat lightly. Third, add breadcrumbs in yet another shallow dish. Split Italian seasoning between flour, egg and breadcrumbs and mix. Add about a tsp of Heifer Dust to the breadcrumbs and the flour and mix.Add milk to the eggs and mix. Add grated Parm to the breadcrumbs

3. Turn up griddle to med/low and get temp to around 350-400 degrees.

4. Start by dredging the chicken in flour, then into egg wash and then into breadcrumbs coating them well and even.

5. Put ample amounts of oil down on griddle to shallow fry chicken, then put chicken down. Let cook 2-3 minutes and flip. When flipping, add more oil to the spot where you flip. Once flipped, turn heat down to low. Cook another 2-3 minutes or until internal temp is 165 degrees.

6. While cooking, cut the Italian loaf of bread in half lengthwise. Add butter and garlic to griddle and put down bread to toast. Toast both sides. When you flip the bread add mayo to the cut side of the bread. Next add 2 tbsp Marinara sauce to the bottom piece of bread followed by two pieces of cooked chicken then 2 more tbsp of Marinara.  Then add 4 pieces of mozzarella cheese.

7. Add a little water to make steam and cover to melt the cheese. When cheese is melted, remove from griddle and add chopped parsley to the top of the cheese. Add more grated parmesan and Marinara. Put top on sandwich and cut in half. Use more Marinara to dip in and enjoy