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7 min read

Clucking Awesome

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 Pairs with: Cline Family Cellars Ancient Vines Zinfandel

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: serves 4


  • 2 boneless chicken breasts
  • 1 egg
  • 1 cup panko
  • 1cup grated parmesan
  • 1 cup all purpose flour
  • 1/4 cup olive oil
  • 1 jar marinara sauce
  • 8 oz shredded mozzarella
  • 9 TBS mayonnaise
  • 8 slices of sourdough bread
  • Salt and pepper (to taste)


  • Pound chicken breasts out to 1/4 inch thickness. You can do this by placing them in between two sheets of plastic wrap or in a plastic storage bag. Remove and season with salt and pepper.
  • In a shallow dish, measure out flour and season with salt and pepper. In another shallow dish, beat egg and season with salt and pepper. In another shallow dish, stir panko, ½ cup of the grated parmesan. Dip each breast into flour mixture, egg mixture and then press into panko mixture to evenly coat.
  • In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 7 to 8 minutes per sides. Lower heat if chicken is browning too quickly. Remove from pan and let rest a few minutes.
  • Heat a large skillet or griddle over medium-low heat. Spread one side of each bread slice with mayonnaise. Cover both mayo sides of bread with the other ½ cup of parmesan. Place half of the slices of bread, mayo/parmesan side down, on the pan or griddle. Place marina sauce down on bread and then divide the cheese evenly on top of the bread slices. Next, place a breaded chicken break and cover with a little more cheese and sauce. Top the sandwiches with the second slice of bread, mayo/parmesan side up.
  • Cook until golden brown on each side. Cut and serve immediately. Enjoy!