Breaded Chicken Melt
Indulge in the ultimate comfort food with this irresistible Breaded Chicken Melt, a hearty yet gourmet sandwich recipe that's perfect for any occasion. Tender chicken breasts are pounded to uniform thickness, coated in a flavorful Parmesan-panko breadcrumb mixture, and pan-fried to golden perfection. Topped with gooey, melted provolone or mozzarella cheese, the chicken is nestled between buttery, toasted slices of sourdough or sandwich bread for a crispy, melty bite every time. With a prep time of just 15 minutes and easy-to-follow steps, this recipe is as approachable as it is satisfying. Serve it with your favorite sides or dipping sauces, and don’t forget a sprinkle of fresh parsley for an optional touch of freshness. Make this Breaded Chicken Melt your go-to for a quick yet decadent lunch or dinner!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 0.5 cups All-purpose flour
- 2 pieces Large eggs
- 1 cups Panko breadcrumbs
- 0.25 cups Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 0.25 cups Vegetable oil
- 4 pieces Provolone or mozzarella cheese slices
- 4 pieces Sourdough or sandwich bread slices
- 2 tbsp Unsalted butter
- 2 tbsp Fresh parsley (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch.
Set up a breading station with three shallow bowls: one with all-purpose flour, one with eggs (beaten), and one with a mixture of panko breadcrumbs, Parmesan cheese, salt, black pepper, and garlic powder.
Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten eggs, and finally press it into the breadcrumb mixture until fully coated.
Heat the vegetable oil in a large skillet over medium heat. When hot, add the breaded chicken breasts and cook for 3-4 minutes per side, or until golden brown and crisp. Transfer the chicken to a baking sheet.
Top each cooked chicken breast with two slices of cheese. Place the baking sheet in the preheated oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
While the chicken is baking, toast the bread slices in a dry skillet or toaster. Spread a small amount of unsalted butter on one side of each slice, if desired.
Place one slice of toasted bread on a plate, add the cheese-topped chicken breast, and crown it with another slice of toasted bread to form a sandwich. Repeat for the second serving.
Garnish with fresh parsley, if desired, and serve immediately with your favorite sides or dipping sauce.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 4062 mg | 177% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 4.2 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 375 mg | 29% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 418 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
