Chicken Parmigiana Bread
Submitted by millervickil
Crispy breaded chicken cutlets wrapped in golden bread dough with melted mozzarella. A handheld twist on classic chicken parm.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minChicken parm meets stromboli in this genius mashup.
Crispy pan-fried cutlets get tucked into garlic-brushed bread dough with ribbons of melted mozzarella, then baked until golden and gorgeous.
Slice it thick and watch the cheese stretch.
This one feeds a crowd and travels well to potlucks, game day gatherings, or anywhere hungry people congregate.
Kitchen Tips
- Pound cutlets thin and even for quick, uniform cooking
- Don’t skip the garlic butter brush on both sides of the dough
- Let it rest 5 minutes after baking for cleaner slices
Ingredients
Directions
PHASE1: 1.
Heat oil in frying pan.
Mix grated cheese with seasoned bread crumbs.
For each cutlet: dip in milk, dredge in flour, dip in egg, dredge 4. Fry cutlets until browned on each side. PHASE 2: 1. Heat olive oil and margarine until bubbling, then add garlic. Saute.
Roll out bread dough to make an 11 x 17 rectangle. Slice this in half.
For each half of the dough: brush with garlic mixture, turn on the Lay ½ of the cutlets across the long end of the dough, cover with slices of mozzarella cheese. Bring the two short ends over the top of the cutlets to seal; brush top of dough with garlic mixture.
Bake at 350℉ (180℃) for about 30 minutes, or until bread is golden
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