Chicken Parm Sandwich Recipe – Laura Vitale – Laura in the Kitchen Episode 528

Chicken Parm Sandwich Recipe – Laura Vitale – Laura in the Kitchen Episode 528


Hi guys, I’m Laura V itale And on this episode of Laura in the Kitchen I want to share with you my favorite recipe for what I call perfect chicken parm sandwich. It’s so much easier than what you think a chicken parm sandwich You know, this is my version anyway, So there’s no breading it’s just simple, good, juicy chicken breast a little bit of salt, flavorful sauce best quality parmigiano reggiano melted mozzarella, we’re in business. Let’s go over the ingredients so we can get started. I’ll need some finely chopped onion, garlic, Fresno chili that I’ve seeded, some good thinly sliced chicken breast you’re going to need some mozzarella- Make sure you buy the kind that’s dry not the kind that’s in water. Some good parmigiano reggiano, some fresh basil, and parsley that I’ve chopped. Salt and pepper, olive oil, and some passata- you can use any crushed tomatos. This is just what I have on hand. And I’m only making a couple sandwiches today so I didn’t want to open up a new can. So, let’s get right into it. I’ve got a little saucepan here, my little pot that’s been preheating with a couple tablespoons of olive oil. Right back here, and I’m going to add in my onion garlic, and Fresno. Now the Fresno chili is got a nice fruity heat. I’ve taken out the seeds so its not too hot, but its still going to give a good flavor because it does have a great flavor, and its got a little bit of heat which I like. And I’m going to add half of my parsley and basil mix. I’m just going to saute these together until the veggies start to break down a little bit and soften, and then we’ll add in our passata. It looks amazing, it smells even better. I’m going to add in my passata. Guys, it’s going to be so good- and so flavorful. Turn this down to low I’m going to let that simmer for about 10 minutes and just gunna take my lid partially cover it so it doesn’t bubble up everywhere. Let that simmer for about 10-15 minutes, and when that’s ready we’ll get going to sauteing our chicken. I mean, how simple is this? I’m going to be honest with you, when I see a chicken parm sandwich on a menu somewhere, and the description says breaded chicken cutlet, on a roll with sauce and cheese- makes me cringe. I don’t know why anybody needs to bread it! I mean, it can get soggy anyway- that breading doesn’t stay crispy, so why do all the extra steps? And why eat all the extra calories when it doesn’t even taste good? So, in our restaraunt, this is how we did it and people loved it. Because think about it, the chicken and the parm and the sauce is the star and it doesn’t get confused with all that mushy breading. So, getting rid of that, I do it this way from now on. So this is going to simmer and then we’ll get going on sauteing our chicken. Oh, yeah That sauce has gotten really nice and thick I’m going to season it with some salt and pepper Now taste your sauce because depending on the tomatoes you’re buying when a can of tomatoes you’re buying chances are, it can be a little bit sour, because tomaotes do have acid in them you know, a little bit on the acid side, so if you need to, just add in a teaspoon of sugar and it really balances it out super well. So the sauce is pretty much done. I’m going to hit it with leftover fresh herb mixture. Give that a stir. You can immediately smell the basil too, and that parsley adds a really nice kind of light fresh, not so sweet flavor like the basil. Smells amazing. So I’ve got my skillet back here preheating. I’m going to add some salt and pepper to my chicken breast. Perfect. I’m going to put them season side down in my skillet. I have preheating with some olive oil. And these are literally, because they’re so thin about 3-4 minutes on each side, and they will become completely cooked through. I’m going to season this side. Let them cook through and I’ll show you pretty much how to finish it. My chicken breast has beautifully cooked all the way through. Now I’m just going to top each one with our delicious flavorful sauce. Look at that. And this is a heat-proof skillet so I’m going to pop this under the broiler, you just want to make sure you have preheating. And then I’m just going to put some mozzarella right on the top, tear it to make it fit. Great, put a piece right there. And then of course you need some parmegiano reggiano. It is chicken parm, after all. So you want to be able to use, you want to make sure you use the best parm you can. Look at that. That looks amazing- what I’ve got here are some steak rolls- I’ve just cut the very very ends because I use them for bread crumbs, and I wanted to get the chicken breast to fit a bit better on the actual roll, because they were much longer. And I can use them for bread crumbs, which is great. So I’m going to pop these into the broiler as well as my chicken. It’s going to be under there for like a minute, until the cheese has melted and the bread’s toasted, and then it’s time to assemble and eat! Now that is a chicken parm I want to eat- and serve. Am I right? The bread’s nice and toasted. I’m just going to take two pieces for now and make myself a sandwich. I think I might take this one. Careful because it is super hot. Look at that. That’s what it’s all about. Look at- I mean seriously, okay. We don’t joke around on Laura in the Kitchen. We certainly don’t mess around when it comes to food. Look at that. That is a sandwich I want to eat, and like I said, it’s a sandwich I want to serve. It is pretty rich so if that sandwich was any bigger than this- whoops. If the sandwich was any bigger than this I would definitely split it with someone, but luckily- look at the cheese I’m eating it. Luckily, it’s not super big so I’m going to eat it all by myself. It’s going to be hot though Mmm… Oh, yeah. Now make sure you let it cool for a little bit before you slice it so the cheese doesn’t run all over the place. But I’m impatient, and it is what it is. And I’m going to continute to eat mine so if you want to get this recipe go to LauraInTheKitchen.com I hope you enjoyed spending time with me and I’ll see you soon. Bye!

100 thoughts on “Chicken Parm Sandwich Recipe – Laura Vitale – Laura in the Kitchen Episode 528

  1. so good but presentation points were lost unfortunately ๐Ÿ™ i heared what you said and i agree with you but it just doesnt have that pub-grub feel to it without the looks of a sexy breaded parmi

  2. so good but presentation points were lost unfortunately ๐Ÿ™ i heared what you said and i agree with you but it just doesnt have that pub-grub feel to it without the looks of a sexy breaded parmi

  3. My favourite youtuber. My guests often get crazy how good my lasagnas, casseroles or cake is, but its all Laura ๐Ÿ™‚

  4. each time i c ur recepy it makes me want to try for my next meal. cus it's look soooooooo delicious ๐Ÿ–’๐Ÿ–’

  5. ุฅู†ู‡ุง ุชุชู‚ู† ุงู„ุณูƒุณ ุฃูƒุซุฑ ู…ู† ุงู„ุทุจุฎ……

  6. I love your idea of not needing to bread the chicken. I always wondered why too… The breading just gets in the way of the good stuff! This recipe is amazing. I love the passata sauce with the herbs and the pepper gives it a nice hint of heat.

  7. First off, that is a fabulous shade of purple you're wearing for the top. I don't use that term fabulous unless it warrants it and it does. Secondly, that is one mighty yummy chicken parmesan sandwich. You're right in that most restaurants would bread the chicken thus logging up with oily residue that goes in the bread and its just a mess. Your rendition looks so much appetizing and with the gooey cheese, its a winner!! Another video to save for reference!

  8. the definition of chicken parm is breaded chicken,ย ย  it drives me crazy when chicken parm is not breaded because well at that point its just grilled chicken parm. huge difference.ย  and I dunno where shes getting soggy chicken parm.. NY pizzerias chicken parm is almost always crispy and crunchy, mmmm so much better

  9. I'm going to make the assembled chicken recipe and serve it as a main. I will put fried potatoes with it. Easier to eat with a knife and fork but then I am a Brit!

  10. Here I am watching that video again, I'm not even ashamed ! I tried that receipe it was so good I think about it at night, it's even better with pasta

  11. Mmmmmmmmmmh!!!!!!!!!!!!!!!!! That Chicken Parmesan Sandwich sure looks Super Yummy, Tasty, and Delicious!!!!!!!!!! ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹

  12. it needs something fresh like fresh basil or even a slight shot of lemon juice to cut the fat and wake up the flavours

  13. Hey guys, I made this today for my friends and I but they requested breading on the chicken but it turned out amazing. Always great outcomes with your recipes

  14. Wow I'm in love with her beautiful and gorgeous eyes. she's hot. If only I was a man. She's a great cook. Laura if you're ever in Ottawa Ontario CANADA come teach me to cook Italian food and I'll teach you to cook Nicaraguan food.

  15. I have made chicken pramesn all the time bad breading is because. you either did not do it right or use to high of heat. it's not. real chicken parmenstion.

  16. I want it now!!! Ooey gooey deliciousness!!! ๐Ÿ’œ๐Ÿ’œ๐Ÿ’œ๐Ÿ’œ๐Ÿ’œ Bravo Laura!! ๐Ÿ’œ๐Ÿ’œ

  17. don't know what people complain about the non breaded chicken? its what Laura prefers, get over it.

  18. I've been watching since i was a teenager.. I'm 20 now and I have a 2 year old daughter and she knows who you are. Every time she hears the theme song to your videos she starts to shimmy and when you say "hi guys im Laura vitale" she loses it ๐Ÿ˜‚ this is the only thing she will actually sit down and watch other than trolls ๐Ÿ˜‚๐Ÿ˜‚

  19. I eat chicken Parm breaded. But itโ€™s not just breadcrumbs. Itโ€™s breadcrumbs Parmigiano some herbs salt pepper fried in a pan, topped with that sauce and mozzarella with parm on top. And eat it when itโ€™s hot. The sauce if cooked propperly wonโ€™t make the breading soggy.

  20. I totally love this recipes. But my daughter can't take big bite, so i shreded the chicken, put on the bread, take tiny pieces of mozza on top, and get uder broiler for under 5 mins ๐Ÿ˜‰

  21. This looks great. It's nice to see someone making a true Chicken Parmesan Sandwich. The fresh mozzarella looks delicious.

  22. Very nice, i prefer non breaded chix also, your nonna would be upset for not putting a little water in the passata bottle and getting every bit in the pan,lol

  23. sorry laura…love your cooking BUT………
    TOTAL SACRILEGE NOT TO BREAD THE CHICKEN CUTLETS…
    FOR SHAME!!!!!!!!!!!!

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