Crispy Chicken Parmesan Sandwich by Iramsfoodstory

Ingredients

• 4 boneless chicken fillet, pounded to 1/4 inch thickness
• 1 tsp salt (for chicken)
• 1 tbsp garlic powder (for chicken)
• 1 tsp onion powder (for chicken)
• 1 tsp black pepper powder (for chicken)
• 1 tbsp smoked paprika powder (for chicken)
• 1 cup all purpose flour
• 1 tsp salt (for dry mixture)
• 1 tbsp garlic powder (for dry mixture)
• 1 tbsp smoked paprika powder (for dry mixture)
• 1 tsp onion powder (for dry mixture)
• 1 tsp black pepper powder (for dry mixture)
• 1 cup panko bread crumbs
• 1 tbsp dried parsley
• 1 egg
• 1/2 cup water
• 1 small onion, finely diced
• 1 tbsp fresh garlic, minced (for sauce)
• 3 tbsp tomato paste
• 1 1/2 cup unsweetened heavy whipping cream
• 1 tsp salt (for sauce)
• 1 tsp pepper (for sauce)
• 1 tsp red chili flakes
• 1/3 cup fresh grated parmesan cheese (for sauce)
• 1 tbsp oil (for sauce)
• 2 cup fresh basil
• 1/3 cup pine nuts
• 1/3 cup olive oil (for pesto)
• 1/3 cup freshly grated parmesan cheese (for pesto)
• 1 tsp salt (for pesto)
• 1 tsp black pepper (for pesto)
• 1 tbsp fresh garlic, minced (for butter)
• 1/3 cup butter, melted
• 1 tbsp parsley (for butter)
• 4 mini bread loafs
• 12 slices fresh mozzarella cheese

Instructions

1. Season chicken fillets with salt, garlic powder, onion powder, black pepper, and smoked paprika on both sides.
2. In a bowl, combine all-purpose flour, salt, pepper, garlic powder, onion powder, and smoked paprika for the dry mixture.
3. In another bowl, whisk egg and water for the egg mixture
4. In a separate bowl, combine panko breadcrumbs and dried parsley for the breadcrumb coating.
5. Coat chicken in the dry mixture, then dip in the egg mixture, then back into the dry mixture.
6. Dip again into the egg mixture, and finally coat thoroughly in breadcrumbs.
7. Heat oil to 360°F (175°C).
8. Fry breaded chicken for 4 to 5 minutes, or until the internal temperature reaches 165°F (74°C).
9. Place fried chicken fillets on a baking sheet, top with mozzarella cheese, and broil for 3-5 minutes until cheese is melted.
10. In a pan, heat oil over medium heat. Add diced onion and minced garlic, sauté for 1-2 minutes until fragrant.
11. Stir in tomato paste, heavy whipping cream, salt, pepper, and red chili flakes.
12. Simmer sauce for 2-3 minutes on medium-low heat until thickened.
13. Stir in 1/3 cup Parmesan cheese until combined.
14. Make pesto by blending fresh basil, pine nuts, olive oil, Parmesan cheese, salt, and pepper in a food processor until smooth.
15. Make garlic butter by mixing melted butter, minced garlic, and parsley in a bowl.
16. Toast mini bread loafs by applying garlic butter on both sides until golden brown.
17. Assemble the sandwich: spread tomato sauce on the bottom bun, top with chicken fillet, and add more tomato sauce.
18. Spread pesto on the other bun, then close the sandwich.
19. Serve warm.