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Chicken Parm Sandwich with Brussels Caesar Salad Recipe

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4.1 from 6 reviews

This Chicken Parm Sandwich with Brussel Caesar Salad is a flavorful and satisfying meal featuring crispy breaded chicken thighs topped with marinara and melted fontina cheese, served on garlic buttered baguette slices. Paired with a fresh and tangy shaved Brussel sprout Caesar salad, it combines comforting Italian-American flavors with a fresh, healthy twist.

Ingredients

Chicken Parmesan

  • 4 boneless, skinless chicken thighs
  • 1 teaspoon kosher salt (Diamond Crystal)
  • ½ teaspoon coarse ground black pepper
  • ½ cup all-purpose flour
  • 2 eggs
  • About 1 tbsp water (for egg wash)
  • 1¼ cups panko breadcrumbs
  • ½ cup basil chiffonade
  • 4 oz freshly grated Parmesan cheese, divided
  • ¼ cup olive oil
  • 2 cups marinara sauce (Rao’s recommended)
  • 4 oz fontina cheese

Garlic Bread

  • 2 demi baguettes, sliced in half lengthwise and cut into 4 equal sandwich pieces
  • ⅓ cup garlic butter spread

Brussel Caesar Salad

  • 1 lb shaved Brussel sprouts
  • ⅓ cup Caesar dressing (Hellman’s or Olive Garden brand recommended)

Instructions

  1. Prep Chicken: Preheat your oven to 400°F and line two sheet trays with parchment paper. Sprinkle kosher salt and black pepper over the chicken thighs and let them rest while you prepare the breading stations.
  2. Prepare Breading Stations: In one medium bowl, add the flour with a couple pinches of salt and pepper. In a second bowl, whisk the eggs with about a tablespoon of water to create an egg wash. In a third bowl, combine the panko breadcrumbs, basil chiffonade, half of the parmesan cheese, and a couple pinches of kosher salt and black pepper; mix well.
  3. Bread the Chicken: Using one hand as ‘wet’ and the other as ‘dry’ to reduce mess, dredge each chicken thigh first in flour, shaking off excess, then submerge it fully in the egg wash, and finally coat thoroughly in the panko mixture, pressing the breadcrumbs onto the surface to adhere well. Place the breaded chicken thighs onto a lined sheet tray.
  4. Pan-Fry the Chicken: Heat a large skillet with about ¼ inch of olive oil until it reaches 350°F. Carefully place the chicken thighs in the hot oil and cook undisturbed for 2-3 minutes on one side until medium golden brown, then flip and cook the other side for 2-3 minutes until golden brown as well.
  5. Bake with Sauce and Cheese: Remove the chicken from the skillet and place on a sheet tray lined with fresh parchment. Top each thigh with marinara sauce and fontina cheese. Bake in the preheated oven for 5 minutes until the cheese is melted and the chicken reaches an internal temperature of 160°F-165°F. If the chicken is not fully cooked after frying, finish cooking in the oven with the sauce and cheese.
  6. Prepare Garlic Bread: While frying the chicken, spread garlic butter on the inside of the baguette slices. Bake these in the oven for about 5 minutes until warm and the butter has melted.
  7. Make Brussel Caesar Salad: While the chicken bakes, toss the shaved Brussel sprouts with Caesar dressing thoroughly.
  8. Assemble Sandwiches: Once the chicken is baked, place each piece on a garlic buttered baguette slice, top with a generous portion of the Brussel Caesar salad, then cover with the other half of the baguette. Serve immediately for best taste and texture.

Notes

  • For convenience, store-bought marinara sauce and garlic butter spread work well and save prep time.
  • Using one hand for wet ingredients and the other for dry ingredients during breading minimizes mess and makes the process smoother.
  • Ensure the oil is heated to 350°F before frying to get the perfect golden crust on the chicken.
  • Cook chicken 2-3 minutes per side until it develops a deep golden brown color.
  • If chicken isn’t fully cooked to 155-160°F after frying, finish cooking it in the oven with sauce and cheese.

Find it online: https://flavorspath.com/chicken-parm-sandwich-with-brussels-caesar-salad-recipe/