Crusty Chicken Parmesan Sandwich


While chicken parmesan is often relegated to the “things that I buy” versus “things that I make” category, it’s surprisingly easy and quick to make at home. Butterflied chicken breasts are given an SBP (Standard Breading Procedure) then thrown on the griddle. The heat absorbed by the inner core of the Baking Steel Griddle during pre-heating makes sure that the chicken is cooked to golden perfection, sealing in the juicy interior while attaining a crunchy “crust” on the outside. 

Served on a buttered bun, toasted concurrently with the sandwich, then topped with homemade tomato sauce and gooey mozzarella, this is a satisfying meal indeed. 

Makes 1 sandwich

Recipe from Baking With Steel

56 grams (2 ounces) all purpose flour, seasoned with a pinch of salt and pepper

1 large egg, whisked with 1 teaspoon water

56 grams (2 ounces, or 4 tablespoons) panko breadcrumbs

1 approximately 6-ounce boneless, skinless chicken breast, butterflied (see note)

56 grams (2 ounces, or 4 tablespoons) honey mustard

10 grams (2 teaspoons) olive oil 

Fine sea salt and pepper, to taste

113 grams (4 ounces, or 1/2 cup) tomato sauce, warmed 

1 soft kaiser roll

Butter, softened, for toasting the roll 

113 grams (4 ounces) mozzarella cheese, sliced thinly 

Optional garnish: fresh basil

  1. Position your Baking Steel Griddle on the stovetop. Preheat on medium-high heat for 10-15 minutes, looking for a surface temperature of 300-325 degrees F.
  2. Set up 3 separate bowls with the flour, egg wash, and panko. Set them up in that order, with the panko bowl closest to the Griddle.
  3. Rub the chicken all over with the honey mustard. 
  4. Dip the chicken first in the flour, than the egg wash, then the breadcrumbs to bread the chicken.
  5. Brush the Griddle with olive oil, and place the chicken on the oiled surface. Cook for about 3 minutes on the first side, or until deep golden and toasty. Flip, and cook on the second side, noting that it may take slightly less time to cook than the first side.
  6. Near the end of the cooking time, heat your tomato sauce and butter your bread to toast.  Place the roll, butter-side down, on the griddle and toast to your liking.
  7. Stack the bottom bun with chicken, sauce, cheese, another piece of chicken, another layer of sauce, and the top bun. If you’d like, you can add some basil, too. Serve immediately. 

How to Butterfly

Steel + Butterfly = a Marriage Made in Meat Heaven

The Baking Steel is effective in ensuring even cooking. Butterflying is a method of creating a uniform thickness in your meat by slicing it open (and opening it like a butterfly’s wings, hence the name). With the power of uniform thickness plus even cooking put together, you end up with perfect chicken, steak, or whatever you’re butterflying every time. Here’s a quick and dirty three step guide to how to butterfly: 

1. Place your chicken breast on a chopping board. Using your hand to keep it steady, use a sharp knife to slice into one side of the breast, starting at the thickest part and ending at the thinnest. Don’t cut all the way through. 

2. Open the breast like the pages of a book. Or, you know, butterfly wings. 

3. Cover with plastic wrap or place in a Ziploc bag and whack a few times with a mallet or rolling pin to pound to an even thickness. Proceed with your recipe. 

chicken and mozzarella
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