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Chicken Parmigiana Toasties Recipe

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4 from 2 reviews

These Chicken Parmigiana Toasties are a delicious and satisfying twist on the classic Italian favorite. Tender, pounded chicken breasts are coated in a crispy parmesan and panko crumb mixture, pan-fried to golden perfection, then topped with savory pasta sauce and melted mozzarella. Served between slices of buttery toasted sourdough bread with a fragrant drizzle of pesto and fresh rocket, these toasties make a perfect quick meal or gourmet snack that’s bursting with flavor.

Ingredients

Chicken Coating

  • 600g chicken breast
  • ½ cup panko crumbs
  • 25g parmesan, grated
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 4 Tbsp flour
  • 1 egg, whisked
  • 2 Tbsp oil

Toppings and Assembly

  • 100g pasta sauce
  • 50g grated mozzarella
  • 4 tsp pesto
  • 1 loaf sourdough bread
  • 4 tsp butter
  • Handful of rocket

Instructions

  1. Prepare the Chicken: Cut each chicken breast in half horizontally to create two thinner pieces. Place each piece between sheets of baking paper and gently pound with a mallet or rolling pin until about 1.5cm thick to ensure even cooking.
  2. Coat the Chicken: In a shallow bowl, combine panko crumbs, grated parmesan, garlic powder, salt, and pepper. In separate bowls, place the flour and beaten egg. Coat each chicken piece first in flour, then dip into the egg, and finally press into the breadcrumb mixture until fully coated.
  3. Fry the Chicken: Heat oil in a frying pan over medium heat. Fry the chicken pieces for 5 minutes on each side until they turn golden brown and are cooked through.
  4. Add Sauce and Cheese: Spoon 2 tablespoons of pasta sauce over each fried chicken piece. Sprinkle a handful of grated mozzarella on top of the sauce.
  5. Melt the Cheese: Continue to cook the chicken in the pan until the mozzarella melts. To speed up the melting, you can place the pan under a grill or cover it with a lid.
  6. Toast the Bread: Slice the sourdough loaf into 8 thick slices. Lightly toast the bread, then spread butter evenly over each slice while still warm.
  7. Assemble the Toasties: Place 4 pieces of buttered bread on a plate. Top each with a chicken parmigiana piece, drizzle a teaspoon of pesto over each, then add a handful of fresh rocket and cover with another slice of toasted bread. Serve immediately.

Notes

  • For extra crispiness, toast the breadcrumb-coated chicken in a moderate oven for a few minutes after frying.
  • You can substitute rocket with fresh basil or spinach for a different flavor profile.
  • If preferred, use a grill to melt the cheese for a nice golden top.
  • Make sure the chicken is cooked through before assembling to ensure food safety.
  • These toasties are best served immediately to enjoy the contrast of crispy chicken and melted cheese.

Find it online: https://marthatasty.com/chicken-parmigiana-toasties-recipe/