Cove Trattoria reveals Chicken Parmesan Sandwich recipe

The Cove Trattoria is offering $5 weekday lunch specials, and has included one of its signature recipes for readers to make at home.

The family-owned restaurant is located in Scottsdale’s Seville shopping center on the northeast corner of Indian Bend and Scottsdale Road.

The Cove’s $5 Weekday Lunch Specials offer a great value and satisfying meal for dine-in guests.  All sandwiches come with choice of house salad, homemade chips or fries.

  • Monday: Chicken Parmesan Sandwich
  • Tuesday: Cheeseburger Sliders
  • Wednesday: Meatball Parmesan Sandwich
  • Thursday: Roasted Turkey Panini

Friday: Fried Tilapia Fish Sandwich

The Cove Trattoria is a contemporary family-owned and operated Italian restaurant.  Old World tastes blended with New World twists inspire the restaurant’s diverse menu, ranging from Chicken Saltimbocca, Lobster Ravioli and Pasta Rustica, to seasonal specials like flavorful hand-cut steaks and fresh fish.

For more information, visit: www.thecovescottsdale.com or call 480-951-8273.

The Chicken Parmesan Sandwich (Submitted photo)

The Chicken Parmesan Sandwich (Submitted photo)

To make the Chicken Parmesan Sandwich at home:

  • 1/4 cup extra virgin oil, plus 3 tablespoons
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 bunch fresh basil leaves
  • 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
  • Pinch sugar
  • Pinch red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 4 skinless, boneless, chicken breast about 1 1/2 pounds)
  • 1/2 cup all purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 1 cup dried plain bread crumbs
  • 1 cup freshly grated Parmesan, plus extra for sprinkling
  • 1/2 cup chopped parsley
  • 2 teaspoons garlic powder
  • 1 (8-ounce) ball fresh mozzarella, thinly sliced
  • 1 Italian Baguette

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Coat a sauté pan with olive oil and place over medium heat.
  3. When the oil gets hazy, add the onions, garlic, and cook and stir or 5 minutes until fragrant and soft then add some hand-torn basil, reserve the rest of the basil for finishing the chicken.
  4. Carefully add the tomatoe , cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes , salt and pepper.
  5. Lower the heat, cover, and keep warm.
  6. Get the ingredients together for the chicken so you have a little assembly line.
  7. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
  8. In a wide bowl, combine the eggs and water, beat until frothy.
  9. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder
  10. Season with salt and pepper and stir with a fork until thoroughly combined.
  11. Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet.
  12. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs.
  13. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
  14. Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top.
  15. Sprinkle with Parmesan, and remaining basil.
  16. Bake for 15 minutes or until the cheese is bubbly.
  17. Serve on toasted baguette.

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