You are going to love these delicious chicken parmesan sandwiches! The chicken is wonderfully tender and crispy, topped with marinara and mozzarella for a really tasty bite!
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 cooking 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 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
Video
Notes
Dredging the chicken in the egg a second time adds a nice thick crust.
The buns I used were labeled ‘Italian Hoagies’, but any oblong shape will work.
I used canola oil, but olive oil works too.
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.