Zack's Chicken Parmesan Sandwiches

    40 minutes

    Some easy to make chicken parmesan sandwiches that taste great and it makes enough for leftovers too = )


    Oregon, United States
    3 people made this

    Serves: 4 

    • 2 Chicken Breasts (I like to use organic :P)
    • 2 Eggs
    • 1 Cup Italian style breadcrumbs
    • 2 Cups tomato puree (approx 250grams)
    • 1 Handful shredded parmesan cheese
    • 4 Hoagie style rolls or your favorite type of bread rolls ^_^

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Start by preheating the oven to 180 C and grabbing two large bowls and an all purpose chef's knife.
    2. Take your two chicken breasts and carefully fillet them in half making sure not to cut yourself! Leave them on the cutting board and in one large bowl crack two eggs and lightly whisk them together. Take the second bowl and fill it with your Italian style breadcrumbs.
    3. Take your first half of chicken breast and dip it in the egg, flipping it over and making sure to cover it completely, then try not to spill egg on the counter as you transfer it to the bowl with the breadcrumbs and smother them all over it! Gently lay the chicken out on the baking sheet and then repeat for the other 3 pieces.
    4. Toss those beasts in the oven and let them cook for 20 minutes, then take them out and pour 1/2 cup of tomato puree over each one, covering the tops of them completely and then sprinkling with parmesan cheese.
    5. Let them bake for another 10 minutes, then take them out and make sure to let them cool! We don't want any burned mouths here or you wont be able to taste the excellence = )
    6. Toss each one on a roll and serve for four or eat one and toss 3 in the fridge for later!

    Editors note

    This recipe was edited by staff, to include measures and ingredients more familiar to Australian and New Zealand home cooks.

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    Reviews in English (2)


    The recipe was super simple!! I used asiago sourdough bread and garlic basil pasta sauce. Great use of everyday ingredients.  -  30 May 2013


    Turned out awesome! Thanks!  -  16 May 2009