Chicken Parm

Here is a link to the video I made of this delicious masterpiece. I hope you like it.




• 2 chicken thighs, skinned, deboned
• 1 cup panko bread crumbs
• 2 eggs, beaten
• 1 teaspoon Italian Seasoning
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper
• Dash of salt
• 2 deli rolls (or whatever your favorite bread is)
• 2 slices provolone cheese
• ½ cup shredded mozzarella
• ⅛ cup oil
• Some ricotta
• ½ cup of your favorite tomato-based sauce
• ¼ cup parmessan cheese, grated or shredded

Nutritional information

No nutrition information available


1. Warm up the Griddler to about 400 degrees with the ribbed side facing the food
2. Dip eat piece of chicken into the egg, let soak while blending dry ingredients
3. Mix the dry ingredients together, (for added blend insurance, use a food processor)
4. Add oil and ⅓ of the mozzarella to the mixture, blend well
5. Dip each piece of chicken into the dry ingredients to coat evenly with the mixture
6. Place all chicken pieces on the Griddler at the same time
7. Close (DO NOT PRESS) the cover; let stand for 4.5 minutes
8. Remove chicken, let rest on paper towel
9. Split rolls, add a smear of sauce to inside surfaces
10. Smear a bit of the ricotta on the inside of the top pieces
11. Carefully distribute chicken evenly on the bottom bread pieces
12. Divide remaining cheeses and generously add to top of chicken
13. Add top piece of bread to sando
14. Place the concoction back into the Griddler, using a spacer so that the top surface doesn't touch the bread
15. Remove sandwiches from Griddler after 1-2 minutes, your choice
16. Cut each sandwich in half at a 90 degree angle