Chicken Parm Sandwich Recipe

4.69 from 87 votes

You are going to love these delicious chicken parmesan sandwiches! The breaded chicken is wonderfully tender and crispy, topped with marinara and mozzarella for a really tasty bite.

Prep Time20

Cook Time15

Total Time35

Course: lunch, Main Course

Cuisine: American

Servings: sandwiches

Calories: 733kcal

Author: Becky Hardin

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

Video

Notes

*Thin chicken breasts, or chicken cutlets, are perfect for this recipe because they get nice and crisp. Make your own chicken cutlets by cutting breasts in half horizontally.

**The buns I used were labeled ‘Italian Hoagies’, but any oblong shape will work.

Tips:

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.

Air Fryer Instructions: Preheat Air Fryer to 400°F and coat basket with non-stick spray. Cook breaded chicken for 8-12 minutes, or until fully cooked through. Flip half-way through. Top with marinara and mozzarella, and continue cooking just until cheese is melted. Then assemble sandwiches.

Storage: Store the chicken parm (without the buns) in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Assemble fresh to make sandwiches.

Nutrition