These Chicken Parmesan Po’ Boys combine the comfort of classic Italian-American flavors with the bold, hearty spirit of a New Orleans sandwich. Crispy fried chicken cutlets are coated in seasoned breadcrumbs and Parmesan, then layered on toasted French bread with rich homemade red gravy, melted provolone and mozzarella, and fresh basil. Broiled to perfection, these sandwiches are satisfying, cheesy, and packed with flavor!
Chicken Parmesan Po' Boys
Makes 4 sandwiches
Ingredients
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 large eggs
- 1 tablespoon water
- ½ cup Italian-seasoned bread crumbs
- ¼ cup grated Parmesan cheese
- 2 boneless skinless chicken breasts, halved lengthwise Vegetable oil, for frying
- 4 (6- to 8-inch) loaves French bread, halved lengthwise
- 3 cups Red Gravy (recipe follows)
- 8 ounces sliced provolone
- 8 ounces sliced
- 1 cup fresh basil leaves, torn
Instructions
- In a medium bowl, stir together flour, salt, and pepper. In a small bowl, whisk together eggs and 1 tablespoon water. In another medium bowl, stir together bread crumbs and Parmesan. Dredge chicken breasts in flour mixture, shaking off excess; coat in egg mixture, and then coat in bread crumb mixture.
- In a large skillet, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°. Add breaded chicken, and cook, turning once, until golden brown on both sides and a meat thermometer inserted in thickest portion registers 165°, 8 to 10 minutes. Remove from oil, and let drain on paper towels. Carefully slice each breast into thirds.
- Preheat oven to broil.
- On bottom half of each loaf, place sliced chicken breast, ¼ to ½ cup Red Gravy, provolone, and mozzarella. Broil until cheese is melted and golden brown, about 3 minutes. Top with basil and additional Red Gravy.
Red Gravy
Makes 3 cups
Ingredients
- ¼ cup extra-virgin olive oil
- ½ cup minced onion
- 6 tablespoons tomato paste
- 1 (15-ounce) can tomato sauce
- 1 clove garlic, minced
- 1½ teaspoons finely chopped fresh basil
- 1½ teaspoons finely chopped fresh thyme
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground white pepper
- ¼ teaspoon ground black pepper
- 1 dried bay leaf
Instructions
- In a small saucepan, heat oil over medium-high heat. Add onion, and cook, stirring frequently, until edges begin to brown, about 6 minutes. Add tomato paste, stirring to coat onions. Cook until color deepens, about 3 minutes. Add tomato sauce and all remaining ingredients. Bring to just below a boil; reduce heat to medium-low, and cook for 1 hour, stirring occasionally. Remove bay leaf before serving.
