It’s my 600th post – we gotta do something HUGE!!
So today, we’re making a GIANT chicken parmesan sandwich!
Made from the same ingredients as your standard size chicken parm, this GIGANTIC chicken parmesan sandwich uses two whole foccocia loaves for the bun, a jar of pasta sauce, a boat load of cheese and three chicken breasts formed into a COLOSSAL chicken patty.
What food would you like to see me make GIANT next? Let me know down in the comments below. Don’t forget to subscribe on Youtube to keep up with my latest enormous recipes!
GIANT Chicken Parmesan Sandwich
- 3 chicken breasts
- 2 cups flour
- 6 eggs
- 3 cups Italian bread crumbs
- 4 tablespoons parsley + more for garnish
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 foccocia loaves
- 6 tablespoons garlic butter
- 1 cup marinara sauce
- 10 slices Parmesan cheese
- 1 cup mozzarella cheese
- 1 cup six cheese Italian blend
- 5 tablespoons olive oil
- Pound the chicken breasts a half inch flat. Arrange on a flat plate in an circular shape, overlapping the edges of the chicken. Freeze for 6-8 hours, until solid.
- Prepare a gallon sized baggie with two cups of flour and set aside. Whisk the eggs and pour into a large dish. Mix together the bread crumbs, parsley, paprika and chili powder in a separate large dish.
- Place the frozen chicken patty into the gallon baggie and seal tightly. Shake the baggie until the chicken breast is coated evenly with flour.
- Transfer the chicken patty to the eggs and coat entirely with the eggs. Then transfer to the bread crumb mixture and coat evenly with the breadcrumbs. Repeat with the eggs and bread crumbs until there is a thick crust on the chicken patty.
- Preheat the olive oil in a large skillet over medium high heat. Place the breaded chicken patty in the hot oil *carefully* and sear until the bread crust is golden brown – about 6-8 minutes per side. It's okay if the chicken is NOT cooked in the middle (it may still be frozen!).
- Preheat the oven to 425 F. Transfer the chicken patty to a greased baking sheet and continue to cook for 15-20 minutes.
- Meanwhile, use the garlic butter and spread it in an even layer onto the foccocia loaves bottoms. Arrange 5-6 slices of parmesan cheese onto each of the foccocia loaves.
- Toast the loaves, bottom side up, until the butter is melted. (TIP: I heated mine at 350 F for 5-6 minutes; if you cook with your chicken at 425 F, only cook for 2-3 minutes.)
- Remove the chicken patty from the oven. It may not be 100% cooked but that's okay!
- Assemble the chicken patty on top of one of the foccocia loaves along with about a cup of marinara sauce, more parmesan cheese slices, one cup of mozzarella and one cup of Italian six cheese blend. Place the other foccocia loaf on top.
- Bake for 10-20 minutes, until the chicken is cooked through (should read 165 F in the center of the chicken patty) and the cheese is fully melted.
- Cut the chicken patty into slices or eat whole, bite by bite. Enjoy!