Chicken Parmesan Sandwich

Whew buddy… this one hit the spot! I took chicken breasts, sliced ‘em thin, and made crispy cutlets breaded with seasoned breadcrumbs—right on the Blackstone griddle. No deep fryer, no mess… just that flat top sizzle.

Toasted up a loaf of bread till golden and crunchy, then here comes the good stuff: Slathered it with mayo (don’t skip this, trust me). Hit it with Rao’s marinara and piled on some mozzarella cheese. Then I came back with more Rao’s on top and let it all melt together. Dang, it was good! Crispy, melty, saucy—everything you want in a chicken parm sandwich. And all made outdoors on the griddle. Don’t sleep on this one, y’all.

Ingredients

• 2 large chicken breasts

• 1 1/2 cups flour

• 2 large eggs, slightly beaten

• 1 1/2 cups breadcrumbs

• 1 packet Italian dressing seasoning

• 1 tablespoon Hussey's Heifer Dust

• 1/4 cup milk or half and half

• 1/4 cup grated parmesan

• 4 slices mozzarella cheese

• 1 Italian loaf of bread

• 2 tablespoons butter

• 1 teaspoon garlic paste

• 2 tablespoons mayonnaise

• 4 tablespoons marinara sauce

• Chopped parsley

  
  

Hussey's Heifer Dust

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Directions

1. Preheat the griddle to low. Cut chicken in half lengthwise, making four cutlets.

   
   

2. Set up the dredging stations: Put flour in a shallow dish and set aside. In another shallow dish, lightly beat the eggs. In yet another shallow dish, add breadcrumbs. Split the Italian seasoning between the flour, egg, and breadcrumbs and mix in. Add about a teaspoon of Heifer Dust to both the breadcrumbs and flour and mix. Pour the milk into the eggs and mix well. Finally, add grated Parmesan to the breadcrumbs.

   
   

3. Turn up the griddle to medium-low and heat to around 350-400 degrees.

   
   

4. Start dredging the chicken: coat it in flour, then dip in the egg wash, and finally roll it in the breadcrumbs until well coated.

   
   

5. Pour ample oil onto the griddle to shallow fry the chicken, then place the chicken cutlets down. Let them cook for 2-3 minutes, then flip. When flipping, add more oil to the cooking surface. Once flipped, reduce the heat to low. Cook for another 2-3 minutes or until the internal temperature reaches 165 degrees.

   
   

6. While cooking the chicken, cut the Italian loaf of bread in half lengthwise. Mix butter and garlic, then add it to the griddle. Place the bread cut side down to toast. Toast both sides until golden. When you flip the bread, smear mayo on the cut side. Next, add 2 tablespoons of marinara sauce to the bottom piece of bread, followed by two pieces of cooked chicken, then two more tablespoons of marinara. Top with four slices of mozzarella cheese.

   
   

7. To melt the cheese, add a little water to the griddle to create steam and cover the sandwich. When the cheese is melted, remove the sandwich from the griddle and sprinkle chopped parsley on top. Add more grated Parmesan and marinara. Place the top half of the sandwich on, cut it in half, and serve with extra marinara for dipping. Enjoy!