Chicken Parmesan Grilled Cheese Sandwich

Pounding the chicken very thin makes all the difference. This recipe is for 2 sandwiches, but may be increased proportionately. From the beautiful Jamie Sire at the Home of Living (Brit & Co.).

• Ready In: 1 hr
• Serves: 2

Ingredients

• For the Tomato Sauce

• 1  tablespoon olive oil
• 2  garlic cloves, minced
• 1⁄4  of a yellow onion, chopped
• 2 -3  roma tomatoes, seeded and chopped
• 1  tablespoon tomato paste
• 1  teaspoon  italian seasoning
• 1  pinch red pepper flakes (optional)
•  salt
• 1  pinch sugar

• For the Chicken

• 1  boneless skinless chicken breast, pounded 1/4 inch thickness
•  salt & pepper
• 1⁄3-1⁄2 cup flour
• 2  teaspoons  italian seasoning, divided
• 1  egg
• 1  tablespoon olive oil
• 2⁄3 cup  breadcrumbs
• 1⁄4 cup parmesan cheese

• For the Grilled Cheese

•  prepared tomato sauce (recipe above)
•  cooked chicken
•  Fontina cheese
•  deli  rolls or  French baguette
•  butter
•  fresh basil, ribboned

Directions

1. For the Sauce: Heat the olive oil. Add the garlic and chopped onion; saute until soft. Add the chopped tomatoes, tomato paste (freeze leftover paste for another use) and remaining seasonings. Cover and simmer for about 20-30 minutes.
2. For the Breaded Chicken: In a shallow bowl, combine flour and 1 teaspoon Italian seasoning. In the second bowl, whisk the egg and olive oil. In the third, combine bread crumbs, the remaining teaspoon of Italian seasoning and Parmesan cheese. Dredge each piece in the flour, then the egg wash and lastly, the breading. Place cutlets on a foil-lined and greased baking sheet. Preheated oven at 375 degrees and bake for about 15-20 minutes, turning once. Do not overbake. Alternatively, breaded cutlets may be fried in a pat of butter and a drizzle of olive oil heated in a frying pan about 5 minutes on each side.
3. Butter each outerside of a deli roll and stack within the cooked chicken, tomato sauce, cheese and fresh basil. Grill on medium-low heat until bread is toasty and cheese is melted.