Preparation

MAKE THE PESTO

Pulse the basil, parmesan, pine nuts, and garlic in a food processor until finely chopped. Add oil, season with salt and pepper and pulse to combine. Scrape into a medium bowl, cover, and refrigerate until ready to use.

MAKE THE TOMATO SAUCE

Heat a HexClad Hybrid 2 Qt Pot over medium-high. Add the oil and onion. Cook, stirring, until onion is softened, about 4 minutes. Add garlic and cook, stirring, until fragrant and light golden, about 1 minute. Add tomato and season with salt. Bring to a boil, then immediately reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Remove from the heat and stir in the basil and oregano. 

MAKE THE CHICKEN

Place flour in a shallow bowl. In another shallow bowl, whisk the eggs until smooth. In a third shallow bowl, combine panko, seasoned breadcrumbs, parsley, the minced garlic, and 1/4 teaspoon salt. 

Season chicken with salt and pepper and dredge in the flour, then in the eggs, and finally the breadcrumb mixture, gently pressing the breadcrumbs into the chicken so it sticks. Place breaded chicken on a plate.

Preheat oven to broil with a rack in the upper third.Heat about a 1/2 inch oil in a HexClad 12” Hybrid Fry Pan over medium-high. Add chicken and cook, until golden on both sides, flipping halfway through, about 6 to 10 minutes. Remove to a plate and discard excess oil from pan. 

Return chicken to pan and spoon some of the tomato sauce over top (reserve remaining tomato sauce for another use). Top with mozzarella and broil until cheese is golden and bubbly, about 2 minutes. 

ASSEMBLE

Slice chicken parmesan onto a cutting board and slice in half. Place each half on top of one piece of toasted sourdough. Spread some of the pesto on top (reserve remaining pesto for another use). Close each sandwich with remaining slices of sourdough, cut each sandwich in half, and serve.