Chicken parmesan sandwich starts with breaded chicken cutlets that have been coated in a savory breading mixture including breadcrumbs and parmesan cheese. Once fried to a crisp golden brown, the chicken pieces are layered onto a sturdy bread roll.
Between each piece goes a generous helping of warm marinara sauce. Its sweet tomato flavors complement the chicken perfectly. Additionally, melty mozzarella cheese is piled on to bind it all together.
The roll, whether a long hoagie or soft ciabatta, needs to be toasted first. This firm texture prevents the bottom from becoming soggy under the indulgent fillings. Furthermore, pesto may optionally be spread to further enrich tastes.
Once constructed, this hefty sandwich satisfies with each hearty, flavor-packed bite. Crunchy breaded chicken contrasts with soft melted cheese and tangy sauce trapped inside the bread’s edges. Its mix of savory and salty flavors never fail to please both adults and children alike.
Chicken Parmesan Sandwich Ingredients
For the Chicken:
- All-purpose flour
- Large egg
- Seasoned bread crumbs
- Grated Parmesan cheese
- Chicken breasts, sliced into thin cutlets
- Panko bread crumbs
- Ritz cracker crumbs
- Grated Parmesan cheese
- Granulated garlic
- Dried basil
- Dried oregano
- Vegetable oil (for frying)
For the Marinara Sauce:
- Tomato sauce
- Sugar
- Onion powder
- Smoked paprika
- Kosher salt
- Black pepper
For the Sandwich:
- Italian rolls or hoagie buns
- Sliced fresh mozzarella cheese
- Fresh parsley, chopped (optional, for garnish)
How to Make Chicken Parmesan Sandwich
1. Prepare the Chicken
Slice the chicken breasts into thin cutlets for even cooking.
Set up a breading station:
- Bowl 1: All-purpose flour.
- Bowl 2: Beaten egg.
- Bowl 3: A mixture of seasoned bread crumbs, Panko bread crumbs, Ritz cracker crumbs, 1 1/2 cups Parmesan cheese, granulated garlic, basil, and oregano.
Coat each chicken cutlet by dredging it in flour, dipping it in the egg, and coating it in the breadcrumb mixture. Press gently to ensure the crumbs adhere.
2. Fry the Chicken
Heat vegetable oil in a large skillet to 350°F (175°C).
Fry the chicken cutlets in batches, cooking for 2-4 minutes per side until golden brown and crispy.
Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
3. Make the Marinara Sauce
In a saucepan, combine tomato sauce, sugar, onion powder, smoked paprika, salt, and black pepper.
Simmer over medium heat for 5-7 minutes, stirring occasionally, until the flavors meld together.
4. Toast the Buns
Preheat your broiler.
Slice the hoagie buns and place them under the broiler for 1-2 minutes until lightly toasted.
5. Assemble the Sandwiches
Spread a generous layer of marinara sauce on the bottom half of each toasted bun.
Place a fried chicken cutlet on top.
Add another layer of marinara sauce, followed by fresh mozzarella slices.
Close the sandwiches and bake in a 375°F oven for 5 minutes or until the cheese melts.
Garnish with chopped parsley if desired and serve immediately.
Pro Tips
Use Fresh Ingredients: Opt for fresh mozzarella for a creamier and more authentic taste.
Monitor Oil Temperature: Keep the oil at a consistent 350°F to avoid undercooked or overly greasy chicken.
Pre-Make the Marinara: Save time by preparing the sauce a day ahead.
Crispier Chicken: For extra crunch, double-dip the cutlets in the egg and breadcrumb mixture.
Variations
Grilled Chicken Parmesan Sandwich: Skip frying and grill the chicken cutlets instead. Marinate the chicken with olive oil, garlic, and Italian seasoning before grilling.
Chicken Parmesan Sandwich with Frozen Chicken Patties: Use pre-cooked frozen chicken patties for a quicker version. Bake or air-fry them before assembling the sandwich.
Spicy Chicken Parmesan: Add crushed red pepper flakes to the breadcrumb mixture for a spicy kick.
Ingredient Substitutes
Breadcrumbs: Replace Panko and Ritz crumbs with crushed saltine crackers or cornflakes for a similar texture.
Cheese: Swap fresh mozzarella with shredded mozzarella or provolone cheese.
Tomato Sauce: Use store-bought marinara or pizza sauce for convenience.
Vegetable Oil: Substitute with canola or peanut oil for frying.
Ingredient Notes
Chicken: Thinly sliced chicken ensures even cooking and better sandwich assembly.
Parmesan Cheese: Use freshly grated Parmesan for the best flavor.
Rolls: Opt for sturdy Italian rolls to hold the sandwich together without becoming soggy.
Storage Instructions
Refrigeration: Store leftover chicken cutlets and sauce separately in airtight containers for up to 3 days. Keep the buns at room temperature.
Freezing: Freeze cooked chicken cutlets for up to 3 months. Reheat in an oven or air fryer to retain crispiness.
Reheating: Warm the chicken in a 350°F oven for 10-12 minutes before assembling the sandwich.
FAQs
Q: Can I make this recipe gluten-free? A: Yes, use gluten-free breadcrumbs, gluten-free flour, and gluten-free rolls.
Q: Can I bake the chicken instead of frying? A: Absolutely! Bake the breaded chicken cutlets at 400°F on a greased baking sheet for 20-25 minutes, flipping halfway through.
Q: Can I prepare the chicken ahead of time? A: Yes, fry the chicken up to a day in advance. Reheat in the oven or air fryer before assembling.
Q: What sides pair well with this sandwich? A: Serve with a side of Caesar salad, garlic bread, or roasted vegetables.
More Recipes
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- Chicken Salad with Grapes and Almonds
- Chicken Salad Without Mayo
- Cucumber Salad Vinegar
Chicken Parmesan Sandwich
Ingredients
For the Chicken
- 1/2 cup all-purpose flour
- 1 large egg
- 3/4 cup seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
- 2 large chicken breasts about 1 to 1 1/4 pounds, sliced into thin cutlets
- 1 cup Panko bread crumbs
- 1 cup Ritz cracker crumbs
- 1 1/2 cups grated Parmesan cheese
- 1 tablespoon granulated garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3 cups vegetable oil for frying
For the Marinara Sauce
- 15 ounces tomato sauce
- 1/3 cup sugar
- 1 tablespoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Sandwich
- 6 Italian rolls or hoagie buns
- 6 ounces sliced fresh mozzarella cheese
- Fresh parsley chopped (optional, for garnish)
Instructions
Prepare the Chicken
- Slice the chicken breasts into thin cutlets for even cooking.
Set up a breading station:
- Bowl 1: All-purpose flour.
- Bowl 2: Beaten egg.
- Bowl 3: A mixture of seasoned bread crumbs, Panko bread crumbs, Ritz cracker crumbs, 1 1/2 cups Parmesan cheese, granulated garlic, basil, and oregano.
- Coat each chicken cutlet by dredging it in flour, dipping it in the egg, and coating it in the breadcrumb mixture. Press gently to ensure the crumbs adhere.
Fry the Chicken
- Heat vegetable oil in a large skillet to 350°F (175°C).
- Fry the chicken cutlets in batches, cooking for 2-4 minutes per side until golden brown and crispy.
- Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
Make the Marinara Sauce
- In a saucepan, combine tomato sauce, sugar, onion powder, smoked paprika, salt, and black pepper.
- Simmer over medium heat for 5-7 minutes, stirring occasionally, until the flavors meld together.
Toast the Buns
- Preheat your broiler.
- Slice the hoagie buns and place them under the broiler for 1-2 minutes until lightly toasted.
Assemble the Sandwiches
- Spread a generous layer of marinara sauce on the bottom half of each toasted bun.
- Place a fried chicken cutlet on top.
- Add another layer of marinara sauce, followed by fresh mozzarella slices.
- Close the sandwiches and bake in a 375°F oven for 5 minutes or until the cheese melts.
- Garnish with chopped parsley if desired and serve immediately.