Spicy Chicken Parm Sandwich

Inspired by our Chicken Parmesan class, this is great for lunches or dinner. Have fun with the sauce and even adding extra cheeses!
2 people


Spicy Tomato Sauce

  • Olive oil
  • 1/4 onion finely diced
  • 1 clove garlic minced
  • Kosher salt
  • Black pepper
  • 1 teaspoon L'Amante Pepper Paste
  • 12 ounces crushed tomatoes

Chicken Parm Sandwich

  • 2 boneless, skinless chicken breasts butterflied and pounded out thin
  • Kosher salt
  • Black pepper
  • 1/4 cup all-purpose flour
  • 2 eggs whisked
  • 1/2 cup panko breadcrumbs
  • 1/4 cup parmesan cheese grated
  • 1 tablespoon Italian seasoning
  • Olive oil
  • 3/4 cup mozzarella cheese shredded


  • 4 slices sourdough bread toasted
  • 3 ounces arugula
  • Small bunch basil thinly sliced
  • Small bunch parsley roughly chopped
  • Finishing olive oil such as Graza Drizzle
  • 1/2 lemon juiced
  • Kosher salt
  • Black pepper


  • In a small saucepan over heat, add in enough olive oil to coat the bottom of the pan. Add in onion and garlic and saute. Add in a pinch of salt and black pepper. Saute until garlic is fragrant.
  • Add in tomato paste and pepper paste, stir to combine and cook until fragrant. Add in crushed tomato and stir. Let simmer for 20-30 minutes, or until reduced. Taste and season with salt and pepper.
  • Create breading station with three bowls. Add in flour to one bowl, whisked eggs to second bowl, and in the third bowl add in panko, parmesan cheese, and Italian seasoning. Mix to combine.
  • Preheat a stainless steel skillet over medium-high heat. Add enough olive oil to generously coat the bottom of the pan.
  • Take the pounded chicken breasts and place them into the flour, make sure they are evenly coated, shake off excess flour and add into egg. Coat the chicken in the egg, let any excess drip off, then add into the panko mixture and pack it onto the chicken.
  • Once oil is shimmering, add in both pieces of breaded chicken, laying the chicken away from you in the pan to prevent any splatters.
  • Once chicken is golden brown on one side, flip to the other and repeat. Once chicken is browned on both sides, remove and place on the prepared baking sheet. Sprinkle each piece with kosher salt.
  • Top each piece of chicken with the shredded cheese and bake until cheese is melted and browned, about 5-10 minutes. Make sure that chicken has reached an internal temperature of 165 degrees. Set aside.
  • To assemble, place toasted sourdough bread onto a cutting board. Spread a thick, even layer of tomato sauce on one side of the bread, add on the chicken parm. In a mixing bowl quickly toss together arugula, basil, and parsley. Add on a drizzle of olive oil, lemon juice, salt, and pepper. Toss together and add to other side of the bread. Sandwich everything together and cut in half. Transfer to a plate to enjoy!

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