Chicken Parmesan Sandwich

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

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)

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

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

6 Italian rolls or hoagie buns

6 ounces sliced fresh mozzarella cheese

How I Made Chicken Parmesan Sandwich 

1. I sliced chicken breasts into thin cutlets and set up my breading station with flour, eggs and herbed breadcrumb mixture. 

2. Heating oil to 350 degrees, I dredged the cutlets through each station to coat completely. 

3. Fry each batch until crispy and golden, about 2-4 minutes per side. I drained on paper towels.

4. Toasting the hoagie buns under the broiler added flavor and texture. 

5. I spread marinara sauce inside the buns and layered on fried cutlets. 

6. More sauce and fresh mozzarella slices went over the chicken. 

7. I closed the sandwiches and baked just until the cheese melted, about 5 minutes. 

8. Garnishing with parsley, I served the piping hot sandwiches. 

The crispy chicken, melty cheese and blended flavors totally hit the spot for a satisfying meal. My homemade version was a tasty take on the classic sandwich.