Product Reviews Recipes

Chicken Parmigiano Sandwich

November 3, 2017

It’s national sandwich day and the end of our three part Parmigiano Reggiano recipe series. Although Part 1 and Part 2 were absolutely delicious, we have definitely saved the best for last… we wanted to close off the series with a bang. Behold… a delicious gluten free Chicken Parmigiano Sandwich! Crunchy topped with melted cheeses and perfected with loads of Parmigiano Reggiano… The Only Parmesan!

Gluten Free Chicken:


  • 3 boneless skinless chicken breast halves
  • 1 3/4 cups buttermilk, divided
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup of gluten free panko breadcrumbs
  • 5 ounces grated Parmigiano Reggiano cheese, plus more for serving
  • 1 1/2 cups gluten-free all purpose flour
  • 2 large eggs
  • 1/2 cup vegetable or canola oil
  • 1 quart Italian-American red sauce (see note above)
  • 10 ounces fresh mozzarella cheese, cut into 1/2-inch chunks
  • 2 tablespoons minced fresh parsley, basil, or a mix


  1. With a sharp chef’s knife, split chicken breasts in half horizontally.
  2. Working one piece at a time, place inside a plastic zipper-lock bag and pound with a meat pounder or the bottom of a skillet to an even 1/4-inch thickness. Transfer to a large bowl.
  3. Add 1 1/2 cups buttermilk and minced garlic to bowl.
  4. Season with 2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper.
  5. Turn chicken with hands until salt, pepper, and garlic are evenly incorporated and all the chicken is coated in buttermilk mixture.
  6. Transfer to a large zipper-lock bag, press out the air, and seal.
  7. Refrigerate for at least 4 hours and up to overnight (see note above).
  8. Place gluten free breadcrumbs in a shallow bowl.
  9. Place gluten free flour in a second shallow bowl or pie plate.
  10. Whisk eggs, 2 tablespoons buttermilk, and 1 tablespoon of the gluten free flour in a third pie plate.
  11. Drizzle remaining 2 tablespoons buttermilk over the gluten free panko/Parmigiano mixture and incorporate with your fingertips.
  12. The mixture should be mealy, but hold together in clumps if you squeeze it together with your hands.
  13. Working one piece of chicken at a time, remove from the bag and add to gluten free flour.
  14. Turn to coat, shake off excess, and add to egg mixture.
  15. Turn to coat, letting excess drip off, and add to gluten free breadcrumb mixture.
  16. Turn to coat, piling crumbs on top and pressing down firmly so a thick layer adheres. Transfer coated chicken to the wire rack and repeat with remaining chicken breasts.
  17. Preheat oven to 425Β°F.
  18. Place sauce in a medium saucepan and heat over low heat, stirring occasionally, until barely simmering.
  19. Remove from heat and set aside.
  20. Heat oil in a large non-stick or cast iron skillet over medium-high heat until it registers 375 to 400Β°F on an instant read or deep-frying thermometer.
  21. Working in batches, carefully add chicken by lowering the cutlets away from you into the oil.
  22. Add as many cutlets as will fit in one layer (2 to 3).
  23. Cook, swirling pan gently and using a thin flexible metal spatula to loosen chicken if it sticks, until chicken is golden-brown and crisp on bottom side, about 2 minutes.
  24. Using a thin metal spatula and a fork, carefully flip chicken and cook until golden brown on second side.
  25. Transfer chicken to a paper-towel lined plate to drain and repeat with remaining chicken.
  26. Spoon 1/3 of sauce onto the bottom of a casserole or oven-safe serving dish.
  27. Shingle chicken pieces on top of sauce.
  28. Top with more sauce, forming a line down the center. Combine mozzarella and remaining 1 tablespoon Parmigiano Reggiano cheese in a large bowl and toss to coat.
  29. Lay cheese mixture over chicken in a straight line down the center.
  30. Transfer to the oven and cook until cheese is melted and bubbly, about 20 minutes.
  31. Remove from oven and immediately grate fresh Parmigiano Reggiano on top.
  32. Allow to rest for 3 minutes, top with chopped herbs, and serve immediately.

Sandwich Preparation:


  • 1 loaf Ancient Grains (or similar) gluten free baguette (split in half)
  • 3 tablespoons extra-virgin olive oil
  • 1 cup red sauce (see note above)
  • 1 batch chicken Parm, fully cooked
  • 4 ounces shredded mozzarella cheese


  1. Adjust broiler rack to 8 inches below the heat source and preheat broiler to high.
  2. Place ciabatta cut-side-up on a foil-lined rimmed baking sheet and drizzle with olive oil.
  3. Place under broiler and cook until well browned and crisp, about 2 minutes.
  4. Transfer top bun to a large cutting board.
  5. Spread bottom bun with extra sauce and top with chicken cutlets, shingling them so they all fit in a single layer covering the gluten free baguette (cutlets should already have sauce and some cheese on them).
  6. Top with more cheese.
  7. Return to broiler and cook until cheese is fully melted and starting to bubble and brown.
  8. Remove from oven and immediately close sandwich, pressing down firmly to seal.
  9. Let rest for 1 minute.
  10. Enjoy!

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