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Chicken Alfredo Sandwich


    • 1 Sandwich roll
    • Thinly sliced chicken breasts, pounded thinly
    • 3 tbsp. butter
    • 1 cup of grated Parmesan cheese
    • 1 pint heavy cream
    • 1 tbsp Crove Beef Rub
    • 1 cup ap flour
    • 2 eggs
    • 1 cup italian bread crumbs
    • Mozzarella cheese slices
    • 1 bottle Allegro Hot N Spicy Marinade
    • Vegetable oil


  1. Marinate your chicken breasts. I chose Allegro’s Hot N Spicy for a nice touch of heat. I marinated them for 1 hour, but you could go overnight.
  2. Pour enough oil in the bottom of a pan to cover half of your chicken cutlet. Place that over medium high heat. 
  3. Add the butter to a sauce pot and melt. Add Crove Beef Rub and cream. Stir over medium low heat for 1 minute before adding in parmesan cheese. Stir until cheese is melted and simmer until ready to use the sauce.
  4. Create three stations. One for the flour, beaten eggs, and bread crumbs. Season each station with more beef rub. 
  5. Start by dredging the chicken in the flour, then the egg wash, then the bread crumbs. Make sure each area is coated and lay in the oil. 
  6. Fry for 2-4 minutes per side, or until the chicken reached 165 internal. 
  7. Remove and let rest. 
  8. Slice the bread in half, butter the inside, and toast for a few minutes.
  9. Assemble with the sauce, the sliced chicken, more sauce, and cheese. 
  10. I broiled the sandwich open faced until the cheese melted. 
  11. Serve and enjoy!

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