You are going to love these delicious chicken parmesan sandwiches! The chicken is wonderfully tender and crispy and topped with marinara and mozzarella for a really tasty bite!
There is never a bad time for a sandwich! And when it’s as delicious as this, you’ll want it for breakfast, lunch and dinner!
Chicken breast is breaded and shallow fried so that it is wonderfully crispy and each bite is super yummy!
Why You’ll Love This Chicken Parmesan Sandwich
- Easy: You just need simple ingredients for this recipe and it is ready to serve in around 30 minutes.
- Perfect for a crowd: This recipe makes enough for six sandwiches and it is easily doubled or halved.
- Great for lunch or dinner: These sandwiches are perfect for a tasty lunch, or serve them with salad or fries for a weeknight dinner.
How to make Chicken Parmesan Sandwiches
Be sure to scroll down for the full recipe!
- Prep: Mix together the breadcrumb coating ingredients in one bowl, whisk the egg in another and place flour in a third.
- Dredge: Coat the chicken by it in the following order: flour, egg, breadcrumbs, egg, breadcrumbs
- Cook: Shallow fry the chicken until cooked through. Place a slice of mozzarella on each piece of chicken and broil until melted. Toast the buns and heat the marinara sauce.
- Serve: Spoon the marinara on to the chicken, top with basil and place on the buns.
Can you oven bake the chicken?
I prefer to shallow bake the chicken. It’s quicker and it helps to get the coating really nice and crispy. If you prefer to bake the chicken, place it in a preheated oven at 350F and bake for around 25 minutes until it is cooked through.
Can you make these sandwiches ahead of time?
It is best to serve these sandwiches as soon as they are made so that they are nice and crispy. You can dredge the chicken breast one to two days before you cook them and keep them covered in the fridge.
Can you make this recipe with chicken thighs?
Yes! This recipe works well with both thigh and breast meat. If you use chicken thighs, they will require a slightly longer cooking time.
Crispy Breaded Chicken
You could dredge the chicken in the flour, egg, crumbs without repeating the eggs and crumbs step, but I found this gave the chicken a nice thick crust.
More Recipe Notes and Tips
- The buns I used were labeled ‘Italian Hoagies’, but any oblong shape would work.
- I used a cast iron pan, but any pan should work.
- I used canola oil.
More Chicken Sandwiches
- Buffalo Chicken Grilled Cheese Sandwich
- The Best Fried Chicken Sandwich Recipe
- Juicy Skillet Chicken Burgers Recipe
- Chicken Shawarma Wrap
Have you tried this Chicken Parmesan Sandwich recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Chicken Parmesan Sandwich Recipe
Ingredients
- 3 chicken breasts cut in half lengthwise
- ½ cup flour
- 4 eggs whisked
- 1 ¼ cup Italian flavored breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons dried basil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup fresh parmesan cheese grated
- 2 cups oil
- 6 Italian style buns
- ¼ cup butter
- ½ teaspoon garlic salt
- 8 oz. mozzarella cheese sliced
- 1 ½ cups marinara sauce
- â…“ cup fresh basil chopped
Instructions
- In a small bowl, mix bread crumbs, garlic powder, onion powder, dried basil, salt, pepper, and grated parmesan cheese. Transfer to a shallow bowl. Whisk eggs and transfer to a second shallow bowl. Place flour in a third shallow bowl.
- Dredge chicken by dipping the cutlets in the following order: flour, egg, breadcrumbs, egg, breadcrumbs.
- Heat oil in pan on medium high heat. When oil is hot, turn heat down to medium and shallow fry the chicken for three to four minutes on each side until golden brown and no longer pink inside.
- Place the chicken on a rack over a cookie sheet and top with sliced mozzerella cheese. Broil the chicken for 3 minutes until the cheese is melted. Watch carefully so they don’t burn.
- Cut buns in half, spread with butter and sprinkle with garlic salt. Toast under the broiler for 3-5 minutes, watching carefully.
- Heat marinara sauce in the microwave for 1 minute, stirring after 30 seconds. Spoon ¼ cup marianara sauce on each chicken cutlet and sprinkle with chopped basil. Place on buns and serve.
Notes
- You could dredge the chicken in the flour, egg, crumbs without repeating the eggs and crumbs step, but I found this gave the chicken a nice thick crust.
- The buns I used were labeled ‘Italian Hoagies’, but any oblong shape would work.
- I used a cast iron pan, but any pan should work.
- I used canola oil.
Leave a Review