Chicken Parmesan Sandwiches with Roasted Rosemary Potato “Chips”

Makes 4 servings

Total time: 35 minutes
For Chicken:
  • 4 boneless, skinless chicken breasts, thinly sliced (I recommend buying thinly sliced chicken breasts- they are easier to cook and eat on a sandwich!)
  • 2 eggs
  • 1 tablespoon milk
  • I cup flour
  • 1 cup Italian-style bread crumbs
  • ½ cup parmesan cheese
  • 2 tablespoons olive oil
  • Store-bought marinara sauce (or you can make your own if you have time!)
  • Spring-mix of lettuce
  • French rolls
For Potatoes:
  • ½ pound red potatoes
  • 1 tablespoon rosemary
  • ½ tablespoon oregano
  • 2 tablespoons olive oil
  • Salt and Pepper
  1. Preheat oven to 425 degrees.
  2. Start by cutting potatoes into ¼” thick slices so they resemble chips. In a medium sized bowl mix potatoes with 2 tablespoons of olive oil, 1 tablespoon rosemary, ½ tablespoon oregano and salt and pepper. Mix until coated well.
  3.  Grease a baking sheet and line potato chips in a single layer on the sheet. Cook at 425 degrees for 30 minutes or until crispy. Stir them around every so often to make sure they’re not burning.
  4. Season flour with salt and pepper. Beat eggs and a dash of milk together. Mix bread crumbs and Parmesan cheese. Take your chicken breasts and dredge them lightly in the flour; dip in beaten egg mixture and roll them in the bread crumb mixture, coating well.
  5.  Heat up 2 tablespoons of olive oil in a skillet. Sauté breasts until they are golden on both sides and cooked through, about 3-5 minutes on each side.
  6. When chicken breasts are done cooking, place a slice of mozzarella on each breast and cover the pan until the cheese melts on top, about 1 minute.
  7. Assemble sandwich with toasted rolls, lettuce, and warm marinara.



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