Double Chicken Parm with spicy giardiniera

Double Chicken Parm with Spicy Giardiniera

I have this thing with some of my friends where we get together and do a crawl of breweries and chicken parms in a city and we call it “Parmageddon”. I believe we have had about 3 parmageddons in the beforetimes and we intend to restart this tradition now that we all can travel again.

I wanted to name a sandwich after this tradition, but it took a bit for me to come up with one good enough for that namesake. Most good chicken parms are classic, even at more upscale places. When people try and get too cheffy or modern with chicken parm it tends to lose what makes it good. I decided to keep it traditional but with a few simple upgrades.

I made it double decker to add extra crispy edges, extra cheese, and emulate the trendy double smash burger. I feel like most chicken parms are too bready so this was definitely an upgrade. I used a rustic Italian bread as the buns, but made sure to cut it so there wasn’t too much bread, and I treated the bread like garlic bread, with lots of butter, garlic, and herbs. Finally I topped it with a spicy giardiniera which added a fresh and tangy element to cut through the savoryness.

As for the name Parmageddon, I noticed that there are 2 sandwiches named that already. One is from New Zealand and has pork schnitzel and the other is from right here in Columbus and is filled with pierogi and sauerkraut. Both of these sound delicious but I am confused as to why they took this amazing name that works so perfectly as a chicken parm?


For the giardiniera, first quick pickle some cauliflower, red pepper, shallot, jalapeno, and carrot overnight.

Then drain the liquid and stir in some olive, parsley, garlic, and olive oil.

Bread and fry the chicken.

Double it up with a slice of mozz on one and a slice of prov on the other.

Then top with the giardiniera and serve! Incredible. This sandwich was so good Georgina started crying as she was eating it. It’s that good.

Double Chicken Parm with Spicy Giardiniera

Two thin chicken parmesan cutlets piled up on garlic bread and topped with spicy giardiniera.
Prep Time30 mins
Cook Time30 mins
Resting1 d
Total Time1 d 1 hr
Course: Main Course
Cuisine: American, Italian

Ingredients

GIARDINIERA

  • 1 cup chopped cauliflower
  • 1/2 cup diced red pepper
  • 1/4 cup thin sliced shallots
  • 1/4 cup thin sliced jalapeno
  • 1/4 cup thin sliced carrot
  • 1 cup white vinegar
  • 1 tablespoon salt
  • 1 cup diced olives
  • 1/4 cup chopped parsley
  • 1 clove garlic grated

CHICKEN

  • 1 large chicken breast
  • 1 cup flour
  • 2 eggs beaten
  • 1 cup grated parmesan cheese
  • 1 cup breadcrumbs
  • olive oil

BREAD

  • 1 loaf Italian bread
  • Butter
  • dried oregano
  • crushed red pepper flakes
  • grated garlic

OTHER

  • tomato sauce
  • sliced provolone
  • sliced mozzarella

Instructions

  • Make the giardiniera- add the cauliflower, pepper, shallot, jalapeno, and carrot to a bowl and add in the vinegar and salt. Add some water until it covers the veggies. Refrigerate overnight. Strain the mixture and discard the liquid. Put the veggies in a new bowl with the olives and parsley and stir in the garlic. Drizzle with olive oil. Cover and store in fridge until ready to use.
  • Make the chicken - I had large chicken breasts so I used one breast for 4 cutlets. Cut each one in half, then slice them in half sideways to make thinner pieces. Put some parchment on the work surface and add a piece of chicken. Top with another piece of parchment and gently pound with a kitchen mallet or rolling pin. You want these to be very thin. Repeat with remaining chicken peices.
  • Add the flour to one large bowl, the eggs to another, and the breadcrumbs and parm in a third. Season the chicken with salt and pepper. Dredge the chicken in the flour, then the eggs, and then coat with the breadcrumb mixture. Press the breadcrumbs into the chicken to make sure it is fully coated. Place on a plate and repeat with remaining chicken.
  • Add some oil to a pan so it is a thick coating, about 1/4 inch deep. Bring to medium high heat. Shallow fry the chicken on each side to golden brown. Set aside on a rack.
  • Cut the Italian bread into bun sized pieces. Melt the butter and stir in the oregano, grated garlic, and red pepper flakes to your personal taste. Brush the mixture on the pieces of bread.
  • Warm up the tomato sauce in a pan or in the microwave.
  • Preheat broiler to high. Broil the buns to golden brown. Top the chicken pieces with cheese, some with mozzarella and some with provolone. Broil to melt the cheese.
  • Build the sandwich - bottom bun first, then a piece of chicken with mozzarella, then sauce, then chicken with provolone, then more sauce, then a heaping spoon of giardiniera. Add the top bun and serve.

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