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
  1. 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.
  2. 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.
  3. Preheat oven to broil.
  4. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chicken-parmesan-po-boys/