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Hot Fried Chicken Parm-Style Sandwiches



– 3 boneless skinless chicken breasts (7 to 8 ounces each), or 1 1/4 to 1 1/2 pounds chicken cutlets or thin-sliced breast fillets – 3/4 cup finely shredded Real California Dry Jack cheese – 3/4 cup all-purpose flour – 1 tablespoon ground cayenne pepper – 1 tablespoon salt – 1/3 cup Real California whole milk – 1 large egg – About 6 tablespoons vegetable oil, or more as needed – 4 soft Italian hoagie or hero roles, split – 1 cup or 1 8-ounce can Italian-style tomato sauce – 8 slices Real California provolone cheese – 1/4 cup fresh oregano leaves – 1 teaspoon red pepper flakes
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Prep time: 30 minutes
Cook time: 20 minutes

If using chicken breasts, cut each in half thickness-wise, for a total of 8 thin cutlets. Pound cutlets to 1/4-inch thick. Set aside.

In a shallow dish, combine shredded cheese, flour, cayenne, and salt. In another shallow bowl, whisk together milk and egg.

Dredge one cutlet in flour mixture, coating it on both sides. Dip in egg mixture, coating both sides. Dredge in flour mixture again and set aside. Repeat with remaining cutlets.

In a large skillet over medium heat, add oil to 1/8-inch deep. Heat to 325 to 350°F. (Test the heat with the end of a wooden spoon or chopstick—if the oil bubbles around the wood, it’s ready.)

Add 2 to 3 cutlets and cook until browned, 2 to 3 minutes per side. Transfer to a platter and loosely cover to keep warm. Repeat with remaining cutlets, wiping out the skillet and adding more oil as needed.

Meanwhile, heat a broiler and arrange a rack about 6 inches from the heating element. Arrange rolls, cut side up, on a rimmed baking sheet, and broil until lightly browned, 1 to 2 minutes.

Spread tomato sauce onto both sides of rolls. Arrange chicken on bottom halves, cutting pieces to fit as necessary. Top chicken with sliced cheese and broil to warm sauce and melt cheese, 1 to 2 minutes.

Sprinkle with oregano and red pepper flakes, close sandwiches, and serve.

Serves 4