Best 5 Cheese Italian Crispy Chicken Sandwiches Recipes

ITALIAN CHICKEN CUTLET SANDWICHES

Steps:

• In a shallow bowl or baking dish, whisk together the flour, 1 tablespoon garlic powder, Italian seasoning, 1/2 tablespoon kosher salt and 1/4 tablespoon pepper to combine. Set aside.
• In a separate shallow bowl, whisk the milk with the remaining garlic powder, salt and pepper. Set aside.
• In a third shallow bowl, whisk together the bread crumbs and cheese to combine. Set aside.
• Dredge 1 chicken breast half in the flour to coat, shaking off the excess. Dredge the chicken in the milk and then the breadcrumb mixture pressing the breadcrumbs into the surface of the chicken to help it stick. Place on a baking sheet lined with parchment. Repeat with the remaining chicken.
• Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering.
• Add the chicken to the skillet being sure not to crowd the pan. You may need to do it in batches of two chicken breast halves at a time.
• Cook the chicken until crispy and golden brown, approximately 4 to 5 minutes. When the chicken releases easily from the pan and is golden, flip it over and continue cooking on the other side until crispy.
• Repeat with the remaining chicken. Set aside
• Fill a large stock pot with water and bring to a boil.
• Add the broccoli rabe to the pot and blanch for 1 minute. Drain the broccoli rabe and pat dry with a towel.
• Heat 1 tablespoon oil in a skillet and add the broccoli rabe to the pan. Saute the broccoli rabe for 2 to 3 minutes seasoning with salt and pepper, to taste. Set aside.
• In a small bowl, stir together the mayonnaise and pesto. Spread the mayonnaise on the cut sides of the bread covering completely.
• Layer the provolone cheese on the bottom half of the bread. Top the cheese with the chicken.
• Arrange the roasted red peppers and broccoli rabe on top of the chicken.
• Place the top half of the bread on the broccoli rabe and slice into individual pieces approximately 3 inches wide.
• Serve immediately.

ITALIAN CHICKEN CUTLET SANDWICHES

Steps:

• In a shallow bowl or baking dish, whisk together the flour, 1 tablespoon garlic powder, Italian seasoning, 1/2 tablespoon kosher salt and 1/4 tablespoon pepper to combine. Set aside. In a separate shallow bowl, whisk the milk with the remaining garlic powder, salt and pepper. Set aside. In a third shallow bowl, whisk together the bread crumbs and cheese to combine. Set aside. Dredge 1 chicken breast half in the flour to coat, shaking off the excess. Dredge the chicken in the milk and then the breadcrumb mixture pressing the breadcrumbs into the surface of the chicken to help it stick. Place on a baking sheet lined with parchment. Repeat with the remaining chicken. Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering. Add the chicken to the skillet being sure not to crowd the pan. You may need to do it in batches of two chicken breast halves at a time. Cook the chicken until crispy and golden brown, approximately 4 to 5 minutes. When the chicken releases easily from the pan and is golden, flip it over and continue cooking on the other side until crispy. Repeat with the remaining chicken. Set aside Fill a large stock pot with water and bring to a boil. Add the broccoli rabe to the pot and blanch for 1 minute. Drain the broccoli rabe and pat dry with a towel. Heat 1 tablespoon oil in a skillet and add the broccoli rabe to the pan. Saute the broccoli rabe for 2 to 3 minutes seasoning with salt and pepper, to taste. Set aside. In a small bowl, stir together the mayonnaise and pesto. Spread the mayonnaise on the cut sides of the bread covering completely. Layer the provolone cheese on the bottom half of the bread. Top the cheese with the chicken. Arrange the roasted red peppers and broccoli rabe on top of the chicken. Place the top half of the bread on the broccoli rabe and slice into individual pieces approximately 3 inches wide. Serve immediately.

5-CHEESE ITALIAN CRISPY CHICKEN SANDWICHES

Steps:

• Heat oven to 400°F.
• Add Italian seasoning to coating mix in shaker bag; shake gently to combine. Use to coat chicken as directed on package; place on foil-covered rimmed baking sheet.
• Bake 20 min. or until done (165ºF). Top with cheese; bake 2 min. or until melted.
• Spread cut sides of rolls with mustard; fill with chicken, lettuce and tomatoes.

5-CHEESE ITALIAN CRISPY CHICKEN SANDWICHES

Steps:

• Heat oven to 400°F.
• Add Italian seasoning to coating mix in shaker bag; shake gently to combine. Use to coat chicken as directed on package; place on foil-covered rimmed baking sheet.
• Bake 20 min. or until done (165ºF). Top with cheese; bake 2 min. or until melted.
• Spread cut sides of rolls with mustard; fill with chicken, lettuce and tomatoes.

CHICKEN CUTLET SANDWICH

Steps:

• Cook the prosciutto and sage: Prepare a baking sheet fitted with a kitchen towel. In a large skillet, heat about 1/2 cup of the oil over low heat. When the oil begins to smoke lightly, add the prosciutto slices to the oil in the pan and cook until crispy, 1 to 2 minutes. Use a slotted spoon or spatula to remove them. Place them on the kitchen towel to drain. Next, add the sage leaves and cook until they pale in color and become crispy, 30 seconds to 1 minute. Remove and season them with salt. Set aside.
• Make the sauce: In a small bowl, whisk together the mayonnaise and red wine vinegar.
• Prepare the chicken cutlets: Prepare another baking sheet fitted with parchment paper. Sprinkle both sides of the chicken cutlets with the oregano and salt. Put the eggs in one bowl and the breadcrumbs in another. Dip each piece of chicken in the egg (on both sides) and then the breadcrumbs. Shake any excess off each one.
• Cook the chicken cutlets: Add the remaining oil to the pan used to fry the prosciutto and heat it until it smokes lightly. Use a pair of tongs to carefully add a couple of the chicken cutlets to the oil in a single layer. Cook over medium heat on the first side until golden brown, 3 to 5 minutes. Turn on their second side and cook 3 to 5 additional minutes. Cut a small incision in the middle of each cutlet to make sure they are completely cooked. If any are underdone, place in a warm oven to cook for a few additional minutes. Repeat the process with the remaining cutlets.
• Assemble the sandwiches: Spoon a generous helping of the mayonnaise mixture on the bottom half of the roll. Top with a mound of lettuce. Top with the chicken cutlets, some Parmesan, sage leaves and prosciutto slices. Drizzle with additional mayonnaise if desired. Top with the other half of the roll.

ITALIAN GRILLED CHEESE SANDWICHES

Steps:

• Preheat your oven's broiler.
• Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano.
• Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes.
• Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.

5 CHEESE GRILLED CHEESE

Steps:

• Spread whipped butter on sourdough bread.
• Pat the butter side in the grated parmesan cheese.
• Place both bread pieces (Parmesan side down) in a skillet or on a griddle.
• Put 1 slice of swiss and provolone on 1 slice of bread and 1 slice of mozzarella and cheddar on the other.
• Cook until parmesan it toasted.
• Place sandwich slices together and enjoy!

TWO-HANDED CRISPY FRIED CHICKEN SANDWICHES

Steps:

• Season chicken with salt and pepper in a shallow bowl; generously coat with panko bread crumbs, pressing crumbs into chicken.
• Heat peanut oil in a large skillet over medium-high heat; fry chicken until bottom is browned and crispy, 4 to 5 minutes. Flip each chicken piece over; top 4 of the pieces with green onions and 1 Cheddar cheese slice. Fry chicken until bottom is golden brown and is no longer pink in the center, 4 to 5 more minutes.
• Coat both sides of hamburger rolls with mayonnaise. Place 1 cheese-cover chicken piece and 1 plain chicken piece on 1 roll bottom; place the top of roll over the chicken.

EASY ITALIAN CHICKEN SANDWICH

Steps:

• Microwave frozen patties on high for 3 minutes.
• Add cheese to each patty and microwave an additional 45 seconds or until cheese is melted.
• Lightly toast french rolls or hamburger buns in toaster.
• Place chicken patty & cheese onto roll and spoon on marinara sauce and parmesan cheese to taste.