Cheesy Chicken Parmesan Sandwiches & Garlic Basil Aioli
A classic Italian chicken dish is sandwiched between two crusty ciabatta buns with a creamy aioli and miles of melted mozzarella.
For The Garlic Basil Aioli
- 4 tbsp fresh basil leaves, essentially a big handful
- 1 tbsp minced garlic
- 2 egg yolks
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 cup extra virgin olive oil
- scant 1/2 cup canola, or avocado, oil
For The Chicken Parmesan Sandwiches
- 8 boneless, skinless chicken cutlets, or large tenders
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 cup flour
- 3 large eggs, beaten
- 1 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese, preferably fresh
- 1 tsp dried oregano
- 2 tbsp extra virgin olive oil
- 4 1/3" thick slices of fresh mozzarella
- 3/4 cup favorite, non chunky, tomato sauce
- 4 Ciabatta rolls
To Make The Basil Garlic Aioli
Add all of the ingredients, except the oils to the bowl of a food processor fitted with the serrated blade attachment. Blend until chopped and combined.
Combine the oils. Turn the food processor on, and while it's running slowly pour in the oils until it's emulsified, about a minute. Turn off, scrape the sides, and repeat until it's smooth and incorporated.
Cover and chill in the refrigerator, until ready to use.
To Make The Chicken Parmesan Sandwiches
Get out two plates, and one bowl. Add flour to one plate. To the other, add the bread crumbs, cheese, and oregano. Use a fork to stir them together until evenly combined. To the bowl, add the eggs.
Add the oil to a large skillet, and heat over medium high heat. Liberally season the cutlets, or tenders, with salt & pepper.
Dredge the chicken in the flour to coat lightly, shaking off any excess. Dip the chicken into the egg, and then immediately into the panko mixture, pressing gently, just enough to make sure the crust sticks.
Transfer the chicken to the skillet, cooking 3-4 minutes- until golden brown, then continue cooking another 3-4 minutes, until the other side is also golden brown and it's cooked through.
Remove all of the cooked chicken to a paper towel lined plate to drain off any excess grease.
Spread the ciabatta buns out on a large sheet pan. Spread 1 tbsp of basil garlic aioli out onto the inside of each bun, the tops & bottoms.
Onto each bottom bun, add 2 pieces of fried chicken. Spread 2 tbsp of sauce evenly out over top. Top each piece with a slice of mozzarella in the center.
Place the sheet pan in the oven, under the broiler, and watching closely broil just until the cheese has melted slightly and begun to brown and bubble.
Top the sandwiches, and serve immediately. Serve the sandwiches with chips of french fries, with the remaining basil garlic aioli for dipping.