Entree: United States – Connecticut, New England – Chicken Parmesan Grinder

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 50 min

Ingredients

- 4 boneless skinless chicken cutlets, approx. 6 oz (170 g) each (total about 1.5 lb / 680 g)
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (100 g) plain breadcrumbs or panko
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) garlic powder
- Kosher salt and black pepper
- 1 to 1 1/2 cups (240–360 ml) vegetable oil or canola oil, for shallow frying
- 2 cups (480 ml) marinara sauce, warm (homemade or good-quality jarred)
- 8 oz (225 g) low-moisture mozzarella, sliced or shredded
- 4 Italian hero rolls, 8–10 in (20–25 cm) each
- 2 tbsp (30 g) unsalted butter or 2 tbsp (30 ml) olive oil, for toasting rolls
- 1/2 cup (120 g) sliced jarred hot or sweet banana peppers (optional, for authentic deli-style finish)
- Fresh basil leaves, about 8 leaves (optional)

Simple mixed-green salad (to accompany each grinder)
- 6 oz (170 g) mixed salad greens
- 1 pint (300 g) cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- 3 tbsp (45 ml) extra virgin olive oil
- 1 1/2 tbsp (22 ml) red wine vinegar
- 1 tsp (5 ml) Dijon mustard
- Salt and pepper to taste

Instructions

Short Description:
A Connecticut-style Chicken Parmesan Grinder: breaded pan-fried chicken cutlets topped with marinara and melted mozzarella, piled into long Italian rolls and served with a simple mixed-green salad for a complete main course.

Regional Notes:
This New England/Connecticut variation reflects Italian-American deli culture—served as a "grinder" on a long roll rather than plated like an Italian-American chicken parmigiana. The sandwich emphasizes a crisp breading, robust marinara, and low-moisture mozzarella appropriate for melting under a broiler, often finished with pickled peppers or fresh basil per Connecticut deli traditions.

1. Prepare breading station: put flour in a shallow dish and season with 1/2 tsp salt and 1/4 tsp pepper; beat eggs in a second dish; combine breadcrumbs, grated Parmesan, dried oregano, garlic powder, 1/2 tsp salt and 1/4 tsp pepper in a third dish.
2. If cutlets are uneven, pound each between sheets of plastic wrap to about 1/4 in (6 mm) thickness for even cooking.
3. Dredge each cutlet in flour, shake off excess, dip into beaten eggs, then press into breadcrumb mixture to coat thoroughly. Set on a plate and repeat for all cutlets.
4. Heat 1/4 in–1/2 in (6–12 mm) oil in a large skillet over medium heat until shimmering (about 350°F / 175°C if using a thermometer). Fry cutlets in batches 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or plate lined with paper towels and keep warm in a low oven (200°F / 95°C).
5. Preheat broiler to high and place an oven rack 6–8 in (15–20 cm) from heat. Place fried cutlets on a baking sheet or in an ovenproof skillet. Spoon warm marinara (about 1/2 cup / 120 ml per cutlet) over each cutlet, top evenly with mozzarella, and broil 2–4 minutes until cheese is melted and bubbly. Remove and let rest 1 minute.
6. While cutlets are broiling, split rolls lengthwise and lightly butter or brush with olive oil. Toast under broiler or in a skillet until golden, about 1–2 minutes.
7. Assemble grinders: place each toasted roll bottom with a broiled chicken cutlet topped with marinara and melted mozzarella. Add a few basil leaves and 2 tbsp (30 g) sliced banana peppers per sandwich if using. Close roll and press lightly; cut in half if preferred.
8. Make salad: whisk olive oil, red wine vinegar, Dijon, salt and pepper in a bowl; toss with mixed greens, cherry tomatoes, and red onion. Divide salad among four plates alongside grinders.
9. Serve immediately while the chicken is hot and the cheese is melty. Provide extra marinara and pepper shards at the table for diners who want more.