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
- With a sharp chef’s knife, split chicken breasts in half horizontally.
- 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.
- Add 1 1/2 cups buttermilk and minced garlic to bowl.
- Season with 2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper.
- Turn chicken with hands until salt, pepper, and garlic are evenly incorporated and all the chicken is coated in buttermilk mixture.
- Transfer to a large zipper-lock bag, press out the air, and seal.
- Refrigerate for at least 4 hours and up to overnight (see note above).
- Place gluten free breadcrumbs in a shallow bowl.
- Place gluten free flour in a second shallow bowl or pie plate.
- Whisk eggs, 2 tablespoons buttermilk, and 1 tablespoon of the gluten free flour in a third pie plate.
- Drizzle remaining 2 tablespoons buttermilk over the gluten free panko/Parmigiano mixture and incorporate with your fingertips.
- The mixture should be mealy, but hold together in clumps if you squeeze it together with your hands.
- Working one piece of chicken at a time, remove from the bag and add to gluten free flour.
- Turn to coat, shake off excess, and add to egg mixture.
- Turn to coat, letting excess drip off, and add to gluten free breadcrumb mixture.
- 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.
- Preheat oven to 425°F.
- Place sauce in a medium saucepan and heat over low heat, stirring occasionally, until barely simmering.
- Remove from heat and set aside.
- Heat oil in a large non-stick or cast iron skillet over medium-high heat until it registers 375 to 400°F on an instant read or deep-frying thermometer.
- Working in batches, carefully add chicken by lowering the cutlets away from you into the oil.
- Add as many cutlets as will fit in one layer (2 to 3).
- 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.
- Using a thin metal spatula and a fork, carefully flip chicken and cook until golden brown on second side.
- Transfer chicken to a paper-towel lined plate to drain and repeat with remaining chicken.
- Spoon 1/3 of sauce onto the bottom of a casserole or oven-safe serving dish.
- Shingle chicken pieces on top of sauce.
- 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.
- Lay cheese mixture over chicken in a straight line down the center.
- Transfer to the oven and cook until cheese is melted and bubbly, about 20 minutes.
- Remove from oven and immediately grate fresh Parmigiano Reggiano on top.
- Allow to rest for 3 minutes, top with chopped herbs, and serve immediately.
- 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
- Adjust broiler rack to 8 inches below the heat source and preheat broiler to high.
- Place ciabatta cut-side-up on a foil-lined rimmed baking sheet and drizzle with olive oil.
- Place under broiler and cook until well browned and crisp, about 2 minutes.
- Transfer top bun to a large cutting board.
- 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).
- Top with more cheese.
- Return to broiler and cook until cheese is fully melted and starting to bubble and brown.
- Remove from oven and immediately close sandwich, pressing down firmly to seal.
- Let rest for 1 minute.