`Olive Oil Crispy Chicken Parm with Quick Pesto - Olive Oil Times
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Olive Oil Crispy Chicken Parm with Quick Pesto

Get ready to have your culinary world rocked with these awesome chicken parm sandwiches. Olive oil crispy chicken cutlets are joined with oodles of mozzarella, tomato sauce, and a quick and tasty pesto. 
Olive Oil Crispy Chicken Parm with Quick Pesto
By Patterson Watkins
May. 31, 2023 16:38 UTC

Get ready to have your culi­nary world rocked with these awe­some chicken parm sand­wiches. Olive oil crispy chicken cut­lets are joined with oodles of moz­zarella, tomato sauce, and a quick and tasty pesto. 

The crispy chicken is breaded in a well-sea­soned com­bi­na­tion of flour, salt, pep­per, gar­lic, Italian sea­son­ing, panko bread crumbs, and parme­san cheese before being pan-fried in mild-inten­sity extra vir­gin olive oil. Olive oil works very well with high-heat cook­ing, able to with­stand tem­per­a­tures of 400°F, well within the para­me­ters of pan fry­ing (where the oil should main­tain a tem­per­a­ture of 325 – 350°F). The quick pesto sauce still uses all the same fresh ingre­di­ents as a tra­di­tional pesto, just made in half the time. The pine nuts and gar­lic cloves are pan-toasted to infuse the sauce with fla­vor, as are the fresh basil leaves and medium-inten­sity extra vir­gin olive oil. 

olive-oil-crispy-chicken-parm-with-quick-pesto-olive-oil-times-olive-oil-crispy-chicken-parm-with-quick-pesto

Olive Oil Crispy Chicken Parm with Quick Pesto

5from1vote
Course: MainCuisine: American, ItalianDifficulty: Medium
Servings

4

serv­ings
Prep time

40

min­utes
Cooking time

40

min­utes

These sand­wiches are best enjoyed freshly made, includ­ing the pesto sauce and crispy chicken. 

Ingredients

  • Crispy Chicken

  • 2eachbone­less skin­less chicken breasts

  • 1cupall-pur­pose flour

  • 2 tea­spoonssalt

  • 1tea­spoonblack pep­per

  • 1tea­spoongar­lic pow­der

  • 1 tea­spoonItalian sea­son­ing

  • 2eacheggs, beaten

  • 2cupspanko bread crumbs

  • 1/2cupparme­san cheese, grated

  • 1/2cupmild inten­sity extra vir­gin olive oil

  • Quick Pesto

  • 1 1/2table­spoonspinenuts

  • 2eachgar­lic cloves, unpeeled

  • 1 1/2cupsfresh basil leaves

  • 1/4 cupmedium inten­sity extra vir­gin olive oil

  • salt to taste

  • 4eachhoa­gies or French rolls, split

  • 4table­spoons medium or mild inten­sity extra vir­gin olive oil

  • 6ozfresh moz­zarella, sliced

  • 1 1/2 cups pizza sauce

Directions

  • Preheat oven to 450°F and line a large bak­ing sheet with alu­minum foil.
  • Split chicken breasts in half length-wise and place them between two sheets of plas­tic wrap. Pound the chicken breasts with a meat mal­let until evenly flat­tened.
  • Place flour in a shal­low bowl and sea­son with salt, pep­per, gar­lic pow­der, and Italian sea­son­ing. Stir to com­bine.
  • Place beaten eggs in another shal­low bowl and place bread crumbs and parme­san cheese in a third bowl, stir­ring to com­bine the crumbs and cheese.
  • Heat olive oil in an extra-large skil­let over medium heat (work­ing in batches if nec­es­sary).
  • Coat the chicken in sea­soned flour, shak­ing off any excess before dip­ping in the eggs and coat­ing in bread crumbs, using your hands to press and adhere the bread crumbs to the chicken cut­lets.
  • Carefully place the breaded chicken into the skil­let, and fry for about 3 min­utes per side or until the chicken is crispy. Remove from the oil and set aside on a wire rack to drain for about 5 min­utes.
  • While the chicken is cook­ing, place pine nuts and unpeeled gar­lic cloves in a small skil­let. Toast the nuts and gar­lic cloves over medium heat until lightly golden, about 3 min­utes. Remove from the heat and set aside to cool.
  • Once cooled, peel the gar­lic and place, along with the toasted pine nuts, in a food proces­sor bowl. Add basil and olive oil to the bowl and pulse until slightly chunky and blended. Season to taste with salt.
  • Brush hoagie rolls with olive oil and place on one half of the pre­pared bak­ing sheet. Place cooked chicken cut­lets on the other half of the bak­ing sheet and top with moz­zarella slices. Place in the oven and bake for 3 – 5 min­utes or until the rolls are toasted, and the cheese has melted. While the rolls are toast­ing, place the pizza sauce in a microwave-safe bowl. Microwave in 30-sec­ond inter­vals until hot, stir­ring after each round in the microwave. 
  • To serve, place chicken cut­lets onto toasted rolls and top with pizza sauce and a table­spoon or two of pesto sauce. 

Discover more recipes with extra virgin olive oil.

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