Ingredients
Serves 2
| 2 | boneless, skinless chicken breasts, halved | |
| 1 cup | Pastene Chateau Marinara Sauce, warmed | |
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 cup | provolone cheese, grated | |
| ½ cup | all purpose flour | |
| 1 | large egg, beaten | |
| ¾ cup | Pastene Italian Flavored Bread crumbs | |
| 4 Tbsp | Pastene Grated Parmesan Cheese | |
| ¼ tsp | salt | |
| ¼ tsp | pepper | |
| 2 | 2 Italian split rolls |
Directions
Prep time: 10 minutes | Cook time: 10-15 minutes
- Place flour, breadcrumbs and egg in 3 separate shallow bowls.
- Pound chicken with a meat mallet to ½” thickness, then season with salt and pepper.
- Dip chicken in flour to coat both sides, then shake off excess. Dip in egg and then in the breadcrumbs.
- In a large skillet, heat oil over medium heat. Add chicken, cook until golden brown and cooked through, about 4 to 5 mins per side.
- Place 2 pieces of chicken each roll and top with ½ cup tomato sauce, ½ cup provolone and 2 Tbsp parmesan cheese.
- Serve immediately.
