Chicken Parmesan Sandwiches with Green Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Chicken Parm Sandwiches

1. Preheat the oven to 400°F and line a baking sheet with foil. 10 min
2. Bake the 4 frozen breaded chicken cutlets on the prepared baking sheet according to package directions, typically 18–22 minutes, until golden and cooked through. 20 min
3. While the cutlets bake, mince the 2 garlic cloves and stir them into the 2 tablespoons of softened butter. 3 min
4. Slice the 8 ounces of fresh mozzarella into ¼-inch rounds. 3 min
5. Split the 4 hoagie rolls and spread the garlic butter evenly over the cut sides; arrange them cut-side up on a second baking sheet. 3 min
6. Spoon about 2 tablespoons of jarred marinara onto each bottom roll half, set a hot chicken cutlet on top, spoon another 2 tablespoons of marinara over each cutlet, and divide the mozzarella slices over the sauce. 4 min
7. Timing-sensitive step. Broil the open sandwiches on the top rack 3–4 minutes until the mozzarella is melted and bubbling and the roll edges are toasted; watch closely. 4 min
8. Scatter 3 tablespoons of grated Parmesan and the fresh basil leaves over the melted cheese, add a pinch of red pepper flakes (optional), close the rolls, and serve immediately. 2 min

Green Saladside

1. Chop the 6 cups of romaine lettuce, halve the 1 cup of cherry tomatoes, thinly slice the ½ English cucumber, and thinly slice the ¼ red onion. 7 min
2. Whisk together 3 tablespoons extra-virgin olive oil, 1½ tablespoons red wine vinegar, ½ teaspoon Dijon mustard, ½ teaspoon honey, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until emulsified. 3 min
3. Combine the romaine, cherry tomatoes, cucumber, and red onion in a large bowl, drizzle with the dressing, and toss to coat. 2 min
4. Finish with 2 tablespoons of grated Parmesan (optional) and serve immediately.