Spicy Parmesan Chicken Sandwich

Andy Anderson !


In the test kitchen… hungry with nothing to do… Check the fridges, and dry storage and came up with some chicken breasts, and a bit of this and that.

So, how about a nice spicy chicken Parmesan sandwich… I’m combining a bit of Italy with a bit of Mexico. I’m using adobo sauce in this recipe, and this sauce has, what I call, a lingering, persisting heat. But combined with the other ingredients blends together without too much heat.

Well, you ready… Let’s get into the kitchen.

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15 Min
20 Min
Stove Top



1/4 c
1 Tbsp
adobo sauce


2 medium
boneless, skinless chicken breasts, about 6 ounces each
1/2 c
flour, all-purpose
1 tsp
salt, kosher variety, or to taste
1 tsp
black pepper, freshly ground, or to taste
2 large
2 Tbsp
adobo sauce
1 c
japanese breadcrumbs, panko
1/4 c
parmesan cheese, freshly grated
1/4 c
grapeseed, or vegetable oil


2 Tbsp
sweet butter, unsalted, melted
4 slice
nice thick bread
2 slice
swiss cheese, i prefer lacy swiss
1/2 c
your favorite coleslaw


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2Place the chicken breasts between two pieces of cling wrap, or parchment paper.

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3Pound with a mallet until the chicken is an even thickness.

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4Chef’s Note: You could also use the bottom of a heavy skillet. WACK!!!

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5Combine the mayonnaise and 1 tablespoon of adobo sauce, and reserve.

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6Combine the flour, salt, and pepper, (to taste) then and add to a bowl or plate.

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7Whisk together the adobo sauce, and eggs, and place into another bowl or plate.

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8Combine the panko breadcrumbs with the Parmesan cheese in a third bowl or plate.

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9Chef’s Note: Salt & pepper the chicken before beginning the next step.

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10Take one of the chicken breasts and througouly coat with the flour.

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11Move to the egg mixture, and dip in until coated.

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12Finally, coat with the panko breadcrumbs.

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13Chef’s Note: Repeat for the other chicken breast.

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14Chef’s Tip: Allow the chicken breasts to rest for 10 minutes.

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15Add the oil to a large skillet over medium heat.

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16Chef’s Note: Allow the oil to heat up until it begins to shimmer.

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17Add the chicken breasts.

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18Cook two minutes per side, or until golden brown.

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19Reserve the chicken; wipe out the skillet, and return to heat.

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20Brush the butter on bother sides of the bread.

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21Toast in the pan until nice and brown, about 2 minutes per side.

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22Place a rack in the upper-middle position, and set the oven to broil.

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23Spread half the mayo/adobo sauce over two of the toasted bread slices.

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24Add a cutlet to each slice of bread.

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25Add the Swiss cheese.

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26Place the cutlets on a baking sheet, and place in the broiler until the cheese begins to melt, about 2 to 3 minutes.

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27Remove from broiler, and then add the coleslaw.

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28Top with the remaining piece of toasted bread, and serve while still warm… maybe with a side of my awesome sweet potato chips. Enjoy.

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29Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Dietary Needs: Low Sodium, Soy Free
Other Tag: Quick & Easy