Chicken Parmesan Sandwich

I went through one of my new cookbooks, Fast Fresh and Delicious: 150 Quick and Healthy Everyday Meals  (if you follow that link you'll notice the title is slightly different, but the book I have is the one with the salad on the front. The picture is there so the link will stay) and flagged all the recipes I liked. I color coded them so prioritize the recipes I wanted to try. My categories were: I can't wait to try this! This sounds yummy! and This is a little weird but I think I'm intrigued and would like to try it... My feelings were very precise as you can see. This sandwich recipe fell under the "I can't wait to try this" category, and guess what, it is delicious! It would be perfect for a soup and sandwich day. I'm dreaming of French Onion soup right now... Yum.

Chicken Parmesan Sandwich

Ingredients

1/4 c fine, unseasoned breadcrumbs - I just ran some bread through my food processor, nobody wants the heels anyway

1/4 grated Parmesan plus extra for sprinkling - I love shredded Parmesan so I threw that into the processor as well to grate it up instead

3/4 t oregano

1/4 t pepper

4 chicken cutlets (about 1.25 lb)

Sandwich/kaiser rolls

Tomatoes

Lettuce

Mayonnaise

Olive Oil

Directions

1. Combine the breadcrumbs, 1/4 c Parmesan, oregano, and pepper in a plastic bag. Add the chicken and toss to coat lightly.

2. In a large skillet, warm a few tablespoons of olive oil over medium high heat. Add the chicken and saute until browned and cooked through (2-3 minutes/side) then remove. Feel free to add more oil if necessary.

3. Slice your rolls in half if they aren't pre-sliced, and cut up your tomatoes.

4. Dip half your roll in the hot olive oil to season the bun. On the other half, spread on some mayonnaise if desired, and layer your tomato, lettuce, and chicken. Sprinkle with some Parmesan and serve.

I made the chicken with the intention of serving it for dinner tonight or tomorrow at room temperature instead of serving hot since I had the time to cook today. It's a nice cook-ahead time saver. I served my sandwich (to myself for lunch...) with a slice of red bell pepper because I like peppers on my sandwich - this chicken would be delicious with various sandwich toppings so use the vegetables you like (or the ones the kids will eat).

If I were to make this again (and I think that I will!) I would consider slicing up the chicken before sauteing it to better accommodate the size of the buns and to allow for faster more even cooking. I would also maybe coat the chicken with a little water or milk before tossing with the breadcrumbs so more would stick to the chicken because that seasoning was wonderful and I just wanted there to be more of it. Yum. This one is definitely just good enough for the kids to eat!