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Michael Symon Chicken Parmesan Hero

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These chicken parm sandwiches are cheesy & delicious!


3/4 cup all-purpose flour
4 eggs (large)
1/2 cup whole milk
1 cup plain breadcrumbs
1 cup parmesan cheese (freshly grated, plus more to serve)
4 chicken thighs (boneless, skinless, pounded to 1/2-inch thickness)
1 cup marinara sauce (store-bought)
8 slices provolone cheese
4 6- inch hero rolls (split lengthwise, brushed with olive oil and toasted)
olive oil (to fry)
kosher salt and Freshly ground black pepper (to taste)

Preheat oven to broil. Place a baking rack inside baking sheet.
In a large baking dish or shallow bowl, add flour and season with salt and pepper. In a separate baking dish or shallow bowl, add the eggs and milk, and whisk to combine. In a separate baking dish or shallow bowl, add the breadcrumbs and Parmesan cheese, season with salt and pepper, and mix to combine.
Season the chicken thighs on both sides with salt and pepper. Dredge chicken thighs first in the flour, shaking off any excess. Then dip in the egg mixture and dredge in breadcrumb mixture, shaking off any excess.
In a large sauté pan, add 1 inch of olive oil and place over medium-high heat to a temperature of 350ºF. Working in batches, add chicken and cook until golden brown and crisp on both sides, 3-4 minutes per side. Remove to prepared baking rack.
Top each piece of chicken with a spoonful of Marinara sauce and 2 pieces of provolone. Place under the broiler to melt the cheese and warm through, about 2-3 minutes.
On the toasted hero roll, add a couple spoonful’s of Marinara sauce. Add a piece of chicken and a sprinkle of Parmesan, slice in half and serve.
– Use eggplant instead of chicken!
– Use the breadcrumb mixture for any chicken cutlet recipe!

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