This easy chicken parm sandwich recipe features juicy yet crispy breaded cutlets topped with marinara sauce and mozzarella cheese, served on buttery toasted buns. Ready in around 30 minutes, these chicken parmesan sub sandwiches are incredibly filling and flavorful. They’re so fun to eat on game day, or for weekend lunches with the family.
Top Reader Reviews
My picky family LOVED these and so did I! They were delicious. We devoured this in minutes!
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Exceptional sandwich
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Chicken Parm Sub Sandwiches
As much as I love traditional chicken parmesan, it’s so much more fun to serve chicken parm in sandwich form. Especially on game day! I dredge chicken cutlets in Italian breadcrumbs then pan-fry them in minutes, which makes every bite wonderfully crispy and tender. Layered with marinara and cheese, these are so darn good!
These chicken parmesan subs have also become my family’s favorite chicken sandwich recipe. Which is great news for me, because it only takes about 35 minutes to make them for lunch!
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Double Dredge for the Perfect Crunch!
Dredging the cutlets in the eggs and breadcrumbs a second time adds a beautifully thick crust to these chicken parm sandwiches. It’s my secret to the perfect crunch!
Chicken Parm Sandwich Recipe
Ingredients
For the Chicken:
- 3 boneless, skinless chicken breasts (cut in half lengthwise*)
- ½ cup all-purpose flour
- 4 large egg (whisked)
- 1¼ cup Italian breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons dried basil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup grated parmesan cheese
- 2 cups canola oil
For the Sandwiches:
- 6 Italian-style buns (**)
- ¼ cup unsalted butter (½ stick)
- ½ teaspoon garlic salt
- 8 ounces mozzarella cheese (sliced)
- 1½ cups marinara sauce
- ⅓ cup chopped fresh basil
Instructions
- In a small bowl, mix breadcrumbs, 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.4 large egg, 1¼ cup Italian breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 ½ teaspoons dried basil, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ cup grated parmesan cheese, ½ cup all-purpose flour
- Dredge chicken by dipping the cutlets in the following order: flour, egg, breadcrumbs, egg, breadcrumbs.3 boneless, skinless chicken breasts
- 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.2 cups canola oil
- 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.8 ounces mozzarella cheese
- Cut buns in half, spread with butter and sprinkle with garlic salt. Toast under the broiler for 3-5 minutes, watching carefully.6 Italian-style buns, ¼ cup unsalted butter, ½ teaspoon garlic salt
- Heat marinara sauce in the microwave for 1 minute, stirring after 30 seconds. Spoon ¼ cup marinara sauce on each chicken cutlet and sprinkle with chopped basil. Place on buns and serve.1½ cups marinara sauce, ⅓ cup chopped fresh basil
Notes
- Be sure to let the cooking oil fully heat up before placing the chicken in the skillet. The chicken will only need to cook for 3-4 minutes on each side, but it’s important to have hot oil so it cooks fully and properly, and so that the breadcrumbs get really crisp.
- If you prefer, you can gently heat the marinara in a saucepan on the stovetop instead of using the microwave.
- Properly cooked chicken cutlets should register 165°F on an instant-read thermometer inserted into the thickest part.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Watch one of our trusted recipe testers make this!
Kristina shows us how simple it is to make this ultra-crunchy chicken sandwich.
How to Make a Chicken Parmesan Sandwich Step by Step
Prep the Dredging Station: In a small bowl, mix together 1¼ cup of Italian-flavored breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1½ teaspoons of dried basil, 1 teaspoon of salt, ½ teaspoon of pepper, and ½ cup of fresh parmesan cheese. In a second bowl, add ½ cup of all-purpose flour. In a third bowl, crack and whisk 4 eggs.
Dredge the Chicken: Cut each chicken breast in half to make cutlets. Place between layers of plastic wrap and pound into thinner/more even pieces if needed. Then dredge each piece by dipping them in the following order: flour, egg, breadcrumbs, egg, breadcrumbs.
Cook the Chicken: Next, heat 2 cups of cooking oil in a pan over medium-high heat. Once the oil is hot and crackling, lower to medium heat. Place the breadcrumb-coated chicken in the pan, and fry for 3-4 minutes per side; or until golden brown and cooked through.
Broil: Place the cooked chicken breasts on a rack over a cookie sheet, and top each one with a slice of mozzarella cheese. Broil the chicken for about 3 minutes, or until the cheese is melted.
Assemble the Sandwiches: Cut 6 Italian Hoagie buns in half, then spread each piece with butter and sprinkle with garlic salt. Toast the buns under the broiler for 3-5 minutes to get a slightly-browned color (but make sure they don’t burn). Next, heat 1½ cups of marinara sauce in the microwave for 1 minute, stirring after 30 seconds. If you prefer, you can heat the sauce gently on the stovetop. Spoon ¼ cup of marinara sauce on each chicken cutlet, and sprinkle with chopped basil. Place chicken on buns, and serve these chicken parmesan sandwiches while hot and fresh!
How to Store and Reheat
Chicken parmesan sandwiches are best served fresh right after cooking, when the chicken is crisp and the buns are toasty. However, you can wrap extra pieces of chicken parm (without the bread) separately in foil, and store them in the refrigerator for up to 3 days. Reheat chicken in the oven, toaster oven, or on the stovetop, then assemble with fresh hoagie buns.
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Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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