Sandwiches

Chicken Parm

16.00
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Fried chicken breast with provolone, marinara, and parm on ciabatta. Served with fries.

Where this dish comes from

Chicken Parmigiana as a sandwich is an Italian-American invention -- the full plate dish collapsed into a hoagie roll format that became a staple of delis and sandwich shops across the Northeast. At The Draft Room the chicken is breaded in Italian-seasoned breadcrumb mix, fried until deeply golden, topped with bar-style chicken parm sauce and shredded mozzarella, then placed under the salamander until the cheese melts and the sauce bubbles. Loaded into a toasted hoagie roll.

Make it at Home

Chicken Parm, the way we make it

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FOR THE CHICKEN CUTLET

Ingredients
  • 1 boneless chicken breast, pounded thin | Flour, egg, seasoned Italian breadcrumbs | Neutral oil at 350°F
Instructions
  1. 1

    Dredge: flour, egg, breadcrumbs. Fry at 350°F until golden and cooked through, about 5 minutes. Drain.

FOR THE BUILD

Ingredients
  • House marinara, heated to a full simmer | 2 slices mozzarella | Hoagie roll, toasted
Instructions
  1. 1

    Toast hoagie roll. Place fried chicken cutlet in the roll. Pour hot marinara over. Add mozzarella; broil briefly until melted and bubbling.

TIP

Instructions
  1. 1

    Marinara must be hot when it goes on — cold marinara on a hot cutlet cools the sandwich before it reaches the table.

The Draft Room · Senoia, GA
The Draft Room6855 Highway 16, Senoia, GA, 30276, Senoia, GA
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