Description
A quick and hearty handheld twist on classic chicken parmigiana, featuring crispy chicken, melted cheese, pasta sauce, pesto, and fresh rocket packed between toasted sourdough slices.
Ingredients
- 600 g chicken breast
- 1/2 cup panko crumbs
- 25 g Parmesan, grated
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 Tbsp flour
- 1 egg, whisked
- 2 Tbsp oil
- 100 g pasta sauce
- 50 g grated mozzarella
- 4 tsp pesto
- 1 loaf sourdough bread
- 4 tsp butter
- Handful of rocket
Instructions
- Slice each chicken breast horizontally to create thinner pieces. Pound to about 1.5 cm thickness.
- In a shallow bowl, mix panko, Parmesan, garlic powder, salt, and pepper. Place flour and beaten egg in separate bowls.
- Coat chicken in flour, then egg, then the breadcrumb mixture, pressing to help it stick.
- Heat oil in a frying pan over medium heat. Cook chicken for about 5 minutes per side until golden and cooked through.
- Top each piece with about 2 Tbsp pasta sauce and mozzarella. Continue cooking until cheese melts.
- Slice sourdough into 8 pieces and toast lightly. Spread each slice with butter.
- Assemble toasties by placing a chicken piece on four slices of bread. Add 1 tsp pesto, a handful of rocket, and top with remaining slices.
- Serve immediately while warm and melty.
Notes
- Add fresh tomato slices or basil for extra freshness.
- Toast bread in a pan with butter for added crunch.
- Swap mozzarella for provolone or Colby.
- Add chili flakes to breadcrumbs for heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Pan-Frying & Toasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 toastie
- Calories: 560
- Sugar: 5 g
- Sodium: 920 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 150 mg
