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!
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Crispy Chicken Parm Sandwiches
There is never a bad time for this chicken parmesan sandwich! And when it’s as delicious as this, you’ll want it for breakfast, lunch, AND dinner!
Chicken breast is breaded and pan fried so that it is wonderfully crispy, and each bite is super yummy! It’s an easy process, and it tastes amazing.
Why You’ll Love this Chicken Sandwich Recipe:
- Easy: You just need simple ingredients for this recipe, and it is ready to serve in around 30 minutes.
- Crowd Favorite: This recipe makes enough for six sandwiches, but it is easily doubled or halved. Just make as many as you need!
- Easy Lunch or Dinner: These sandwiches are perfect for a tasty lunch, or serve them with salad or fries for a weeknight dinner.
Turning chicken parm into sandwiches makes it more casual, so you can enjoy this favorite recipe any time. It’s great for game day, weekend lunches, or simple parties.
How to make Chicken Parmesan Sandwiches
Be sure to see the recipe card below for full ingredients & instructions!
- 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 in the following order: flour, egg, breadcrumbs, egg, breadcrumbs.
- Cook: Pan 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.
Crispy Breaded Chicken
You could just dredge the chicken in the flour, egg, crumbs once, without repeating the eggs and crumbs step. However, I found this extra bit gave the chicken a nice thick crust that I just love.
The sandwich bread is totally up to you! We used Italian Hoagie bread, and I think any sub-style bread works perfect. You could also slice up a baguette to the proper size.
Dredging is the process of coating the chicken in flour, eggs, and breadcrumbs in order to create that crispy texture. It adds a lot more flavor too!
These are best served right after cooking. But if you have extra chicken parm, wrap them separately and store them in the fridge. You can bake or fry in the skillet to get some of its texture back.
Serving Suggestions
These chicken parmesan sandwiches go with any and all of your favorite sides! Serve them with fries or potato wedges for a casual meal, or add a salad or veggies to balance out the fried chicken.
Recipe Tips and Notes
- The buns I used were labeled ‘Italian Hoagies’, but any oblong shape would work.
- I used a cast iron skillet to pan fry, but any good skillet will work.
- Canola oil works great for pan frying, but olive oil or any oil with a high smoke point will work too.
Can you oven bake the chicken instead of frying?
I prefer to pan fry the chicken for this sandwich recipe. It’s quicker and it helps to get the coating really nice and crispy.
But 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 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 cook time to fry, but they taste great.
Can I make this chicken parmesan sandwich ahead of time?
It is best to serve these chicken parm sandwiches as soon as they are made so that they are nice and crispy. But you can dredge the chicken breast one to two days before you cook them and keep them covered in the fridge.
This delicious chicken parmesan sandwich recipe is so easy, and the chicken comes out so crispy. Everyone will absolutely devour these!
More Chicken Sandwiches We Love
- Buffalo Chicken Grilled Cheese Sandwich
- The Best Fried Chicken Sandwich Recipe
- Juicy Skillet Chicken Burgers Recipe
- Chicken Shawarma Wrap
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
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
- ⅓ 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.4 eggs, 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, ½ cup flour
- Dredge chicken by dipping the cutlets in the following order: flour, egg, breadcrumbs, egg, breadcrumbs.3 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 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 oz. 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 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.1 ½ cups marinara sauce, ⅓ cup fresh basil
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.
Cathy Perez says
This recipe looks delicious, I have been trying to pin this to Pinterest and have not been able to. Is there a problem on your end? I want to save this so I can try it later. Thank-you!
Becky Hardin says
Hi Cathy, the “Pin this recipe for later” button seems to be working for me, as does the one on the recipe card. Have you tried pinning it using the browser extension?