Chicken Parmesan Sandwich

Instructions

1. 1Preheat the griddle to low.
2. 2Cut chicken in half lengthwise, making four cutlets.
3. 3Set up the dredging stations: Put flour in a shallow dish and set aside.
4. 4In another shallow dish, lightly beat the eggs.
5. 5In yet another shallow dish, add breadcrumbs.
6. 6Split the Italian seasoning between the flour, egg, and breadcrumbs and mix in.
7. 7Add about a teaspoon of Heifer Dust to both the breadcrumbs and flour and mix.
8. 8Pour the milk into the eggs and mix well.
9. 9Finally, add grated Parmesan to the breadcrumbs.
10. 10Turn up the griddle to medium-low and heat to around 350-400 degrees.
11. 11Start dredging the chicken: coat it in flour, then dip in the egg wash, and finally roll it in the breadcrumbs until well coated.
12. 12Pour ample oil onto the griddle to shallow fry the chicken, then place the chicken cutlets down.
13. 13Let them cook for 2-3 minutes, then flip.
14. 14When flipping, add more oil to the cooking surface.
15. 15Once flipped, reduce the heat to low.
16. 16Cook for another 2-3 minutes or until the internal temperature reaches 165 degrees.
17. 17While cooking the chicken, cut the Italian loaf of bread in half lengthwise.
18. 18Mix butter and garlic, then add it to the griddle.
19. 19Place the bread cut side down to toast.
20. 20Toast both sides until golden.
21. 21When you flip the bread, smear mayo on the cut side.
22. 22Next, add 2 tablespoons of marinara sauce to the bottom piece of bread, followed by two pieces of cooked chicken, then two more tablespoons of marinara.
23. 23Top with four slices of mozzarella cheese.
24. 24To melt the cheese, add a little water to the griddle to create steam and cover the sandwich.
25. 25When the cheese is melted, remove the sandwich from the griddle and sprinkle chopped parsley on top.
26. 26Add more grated Parmesan and marinara.
27. 27Place the top half of the sandwich on, cut it in half, and serve with extra marinara for dipping.