Crisp Oven-Baked Spelt Chicken Parmesan Sandwiches

A spelt chicken parmesan sandwich is a thin chicken cutlet coated in spelt flour and spelt breadcrumbs, baked until crisp, then topped with tomato sauce and mozzarella and tucked into a toasted roll. It takes 55 minutes and needs no frying.

The crust stays crisp and lightly nutty. Spelt adds a mild, toasted flavor that plain white crumbs don't have. The bite stays clean, not heavy.

Bake the cutlets on a wire rack. Skip the rack and the underside steams soft against the pan.

You can bread the cutlets up to 4 hours ahead and keep them chilled. The sauce can be made 4 days ahead. So the steps stay clear, and the oven time on the night is 25 minutes.

Why You'll Love This Recipe

Crust bakes crisp in the oven with no frying
Spelt adds a mild, nutty flavor to the coating
Breaded cutlets and sauce can be prepared ahead
Four sandwiches from two chicken breasts keeps the cost low

Breaded cutlets resting on a metal rack in a sheet pan, ready for sauce and shredded cheese

Ingredient Notes

spelt flour: White spelt flour gives the lightest coat. Whole spelt works too, with a deeper flavor and a slightly darker crust.
spelt breadcrumbs: Dry day-old spelt bread in a 160 C / 320 F oven for 10 minutes, then pulse it fine. Store-bought spelt crumbs or panko also work.
chicken breasts: Two large breasts of about 300 g each give four cutlets. Thighs are too uneven to pound flat.
low-moisture mozzarella: A block of low-moisture mozzarella melts evenly and doesn't release water. Provolone is a good substitute.
spelt rolls: Choose rolls of about 80 g each with a firm crust so they hold the sauce. Ciabatta rolls work if you can't find spelt.
crushed tomatoes: Canned crushed tomatoes make a thick sauce in 10 minutes. If you use passata, simmer it 3 to 4 minutes longer.

Two plates of chicken sandwiches with an arugula salad and linen napkins on a family dinner table

Prep Time 20 mins

Cook Time 25 mins

Rest Time 10 mins

Total Time 55 mins

Cooking Method: Oven

Cuisine: Italian-inspired

Courses: Main Course

Difficulty: Easy

Cooking Temp: 220 C

Servings: 4

Estimated Cost: 4.25

Calories: 652

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), Contains meat, High Protein, Nut-free

Description

Spelt flour and spelt crumbs give the chicken a nutty, crisp coat, while a wire rack keeps the oven-baked cutlets dry underneath. A thick tomato sauce and mozzarella finish each sandwich.

Ingredients

Cutlets

600 g boneless skinless chicken breasts ((2 large); sliced horizontally into 4 cutlets)
40 g spelt flour
2 eggs (large; beaten)
80 g spelt breadcrumbs
30 g Parmesan (finely grated)
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp garlic powder
3/4 tsp salt
1/2 tsp black pepper

Quick tomato sauce

1 tbsp olive oil
2 cloves garlic (minced)
400 g crushed tomatoes (can)
1/4 tsp salt
6 fresh basil (to 8 leaves; torn)

To assemble

120 g low-moisture mozzarella (shredded)
20 g Parmesan (finely grated)
4 spelt rolls ((about 80 g each); split)

Instructions

1
Heat the oven to 220 C / 425 F with a rack in the upper third. Set a wire rack inside a 33 x 46 cm / 13 x 18 inch sheet pan and brush the rack lightly with oil.
2
Slice each chicken breast in half horizontally to make 4 cutlets. Place them between two sheets of parchment and pound to 1.5 cm / 1/2 inch thick. Season both sides with the salt and pepper.
3
Set out three shallow dishes (23 cm / 9 inch). Put the spelt flour in the first and the beaten eggs in the second. In the third, rub the breadcrumbs, 30 g Parmesan, oregano, garlic powder and 2 tbsp olive oil together with your fingers until the crumbs look like damp sand.
4
Coat each cutlet in flour, then egg, then crumbs, pressing the crumbs on firmly with your palm. Set the cutlets on the rack with space between them and let them sit for 10 minutes so the coating sets.
5
While the cutlets sit, warm 1 tbsp olive oil in a 2-quart / 1.9 L saucepan over medium heat. Cook the garlic for 30 seconds until fragrant, then add the tomatoes and 1/4 tsp salt. Simmer for 10 minutes, stirring now and then, until the sauce coats the back of a spoon. Stir in the basil.
6
Bake the cutlets for 10 minutes, flip them with tongs, and bake 6 to 8 minutes more until the crumbs are deep golden and the thickest part reads 165 F / 74 C.
7
Spoon about 3 tbsp sauce onto the center of each cutlet and top with the mozzarella and the 20 g Parmesan. Bake for 5 to 6 minutes until the cheese melts and browns in spots.
8
While the cheese melts, toast the split rolls cut-side down in a dry 26 cm / 10-inch skillet over medium heat for 2 minutes until golden. Spread 1 tbsp sauce on each bottom roll, add a cutlet, and close with the top. Serve within 10 minutes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 652kcal

% Daily Value *
Total Fat 32g50%
Saturated Fat 10g50%
Cholesterol 250mg84%
Sodium 1400mg59%
Potassium 950mg28%
Total Carbohydrate 68g23%
Dietary Fiber 8g32%
Sugars 6g
Protein 73g146%

Vitamin A 950 IU
Vitamin C 9 mg
Calcium 375 mg
Iron 5 mg
Vitamin D 25 IU
Vitamin E 2 mg
Vitamin K 11 mcg
Thiamin 0.3 mg
Riboflavin 0.4 mg
Niacin 19 mg
Vitamin B6 0.9 mg
Folate 70 mcg
Vitamin B12 1.5 mcg
Phosphorus 700 mg
Magnesium 120 mg
Zinc 5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Pound cutlets to 1.5 cm / 1/2 inch so they cook evenly.
Bake on a wire rack so the underside stays crisp.
Cook the chicken to 165 F / 74 C before adding the cheese.
Rest breaded cutlets for 10 minutes so the coating sets.
Assemble within 10 minutes of serving to keep the roll from softening.

Keywords: spelt chicken parmesan sandwich, oven-baked chicken parmesan, spelt breadcrumbs chicken, chicken parm sandwich, spelt chicken cutlet

Equipment

33 x 46 cm / 13 x 18 inch sheet pan with a fitting wire rack
2-quart / 1.9 L saucepan
26 cm / 10-inch skillet
3 shallow dishes, 23 cm / 9 inch
meat mallet or rolling pin
instant-read thermometer

Tips

Pound the cutlets to an even 1.5 cm / 1/2 inch so the chicken cooks through as the crust browns.
Set the cutlets on a wire rack inside the sheet pan so hot air reaches the underside and the crumbs stay crisp.
Press the crumbs firmly onto each cutlet with your palm, then rest the cutlets 10 minutes so the coating sets.
Check the thickest part with an instant-read thermometer before adding cheese. It should read 165 F / 74 C.
Shred low-moisture mozzarella from a block yourself, because fresh mozzarella releases water and softens the crust.

Variations

Swap the chicken for 1 cm eggplant slices, salted for 15 minutes, patted dry, and baked about 20 minutes total for a vegetarian sandwich.
Use turkey breast cutlets pounded to 1.5 cm / 1/2 inch, and bake until they also read 165 F / 74 C.
Skip the rolls and serve the topped cutlets over spelt spaghetti with the same tomato sauce for a plated version.

Storage and Reheating

Store leftover cooked cutlets in an airtight container in the refrigerator for up to 3 days. Keep the sauce in a separate container for up to 4 days. Keep the rolls at room temperature and assemble only when you eat, because the roll softens within 10 minutes of assembly.

Reheat the cutlets on a wire rack in a sheet pan at 190 C / 375 F for 10 to 12 minutes, until hot through to 165 F / 74 C. Warm the sauce in a saucepan over medium-low heat for 3 to 4 minutes, and toast fresh rolls just before serving.

Freeze the breaded, uncooked cutlets on a tray until firm, then bag them for up to 2 months. Bake from frozen at 220 C / 425 F, adding 8 to 10 minutes to the baking time. Use chicken that hasn't been frozen before.

Serving Suggestions

Serve the sandwiches hot with a lemony arugula salad. The sharp greens cut the richness of the cheese, and the crust stays the focus.

For a family dinner, set the cutlets, sauce and rolls on the table and let everyone build their own. Cut each sandwich in half for smaller appetites or for a casual gathering with other dishes.

A bowl of minestrone or a tray of roasted broccoli rounds out the meal. Both stay simple and can be prepared while the cutlets bake.

Read it online: https://greatbritishspeltrecipes.com/recipe/oven-baked-spelt-chicken-parmesan-sandwich/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!