The pinnacle comfort food is this Crispy Chicken Parm Sandwich! Tucked between a toasted brioche sandwich is a golden, crispy chicken cutlet with marinara sauce piled on top of melty mozzarella. Any lover of sandwiches should try this since every mouthful perfectly balances crunchy, cheesy, and saucy bliss!
Table of Contents
Why You Will Love This Recipe
- Crispy, Cheesy Perfection: The chicken is breadcrumb coated Parmesan-Panko for additional crunch.
- Loaded with flavour, this is a great mix of fresh herbs, garlic, and Italian seasonings.
- Home Restaurant-Quality Taste: Like your preferred Italian sandwich restaurant!
- Perfect for a filling dinner, easy to make and ready in 35 minutes.
Ingredients
These mouthwatering Chicken Parmesan Sandwiches will call for the following:
For the Chicken
- Thin cutlets made from half-lengthwise slicing boneless, skinless chicken breasts.
- Salt and black pepper improve the seasonings.
- One adds a strong, savoury taste with garlic powder.
- Italian seasoning is a combination of herbs meant to provide the food with a real taste.
- All-purpose flour keeps the breading stuck to the chicken.
- Eggs coat the chicken so that the breadcrumbs stick exactly.
- The extra crunchy texture of the chicken comes from panko breadcrumbs.
- Mixed inside the breading for a rich, cheesy taste is Parmesan Cheese.
- A typical tart tomato sauce is marinara sauce.
- Melts of mozzarella cheese over fried chicken are quite good.
For the Bread and Toppings
- Brioche: Brioche, sometimes known as Italian sandwich rolls, is perfect for storing all tastes and is soft and buttery.
- Butter: To golden excellence, toast the rolls.
- Olive oil will help the chicken to become crispy for fries.
- Either fresh basil or parsley gives a herby touch.
👉 The complete ingredient list with measurements is in the recipe card below!
🔗 Tip: Looking for a healthier alternative? Check out these Baked Chicken Cutlet Recipes for a lighter version!
Making a Chicken Parmesan: How?
First, Get the Chicken Ready
To make thin cutlets, half lengthwise cut chicken breasts. Season with salt, black pepper, garlic powder, Italian spice.
Second, Bread the Chicken
Set up a breading station:
- First bowl: flour
- Bowl 2: beaten eggs
- Third bowl: Parmesan cheese combined with Panko breadcrumbs
Dredge each chicken cutlet in flour, dip in egg, then coat in the Panko mixture, pushing to adhere.
Third, Cooking the Chicken
- On a skillet set on medium heat, warm olive oil. Cook the breaded chicken until golden brown and crispy, three to four minutes on each side. Remove and let drain on paper towels.
Step 4, Bake Cheese and Sauce Together
- 375°F (190°C). Preheat the oven. Arrange the fried chicken on a baking sheet. Top every cutlet with a spoonful of marinara sauce and sprinkle with mozzarella cheese.
- Bake until the cheese melts and bubbles, eight to ten minutes.
Fifth, Toast the Rolls
- Melt butter, then toast in a pan until golden brown on brushed sandwich rolls.
Step 6, Organize and Present
Top the toasted rolls with the crispy, cheesy chicken; sprinkle fresh basil or parsley; then, present hot. Fun!
🔥 Pro Tip: Want a little more variety? Try Longhorn Parmesan Crusted Chicken for an extra crispy, flavorful alternative!
Pro Advice on Creating the Recipe
- Pound the chicken evenly to guarantee equal cooking and enhanced tenderness.
- Use freshly grated Parmesan; it tastes great and melts better.
- To avoid sogginess and give a great crunch, toast the rolls.
- Customize It: For your spin, add extra marinara, pesto, or crispy bacon.
Serving Method
- The perfect complement for a crunchy sandwich is French fries.
- A fresh Caesar or rocket salad counters the richness of a side salad.
- Classic Chicken Parmesan Subs can be made with a long hoagie roll.
- With Garlic Bread: Since more bread is always a smart idea!
Make Ahead and Organization for Storage
Reserving Leftovers
- Store leftover chicken refrigerated in an airtight container for up to three days. To avoid sogginess, keep the rolls apart.
Slowing Down
- Breaded but uncooked chicken cutlets freeze for up to two months. Ready for consumption, fry and bake.
Reheating
- Reheat for ten minutes in a 375°F oven till crispy and cooked through. Steer clear of microwaving if you want crunch.
🥣 Pairing Idea: Serve with Panera Tomato Soup for a cozy, comforting meal!
Questions of Frequency
- Could I substitute baking the chicken for frying?
Yes! Flip halfway through after 20 to 25 minutes of 400°F (200°C). - For this sandwich, what sort of bread is ideal?
Brioche, ciabatta, or hoagie rolls go best for holding all the toppings. - Can I make this fiery?
Certainly! Either toss spicy sauce into the breading or marinara with red pepper flakes. - Is store-bought marinara something I could use?
Indeed. Create a quick homemade marinara, or use your preferred brand for freshness.
Conclusion
Crispy, cheesy, saucy, and quite delicious—this Chicken Parm Sandwich is everything you love about Chicken Parmesan taken handheld. This sandwich will be a crowd-pleaser for game day, lunch, or dinner. Enjoy! 😪🧀🍅
Chicken Parm Sandwich
Crispy, golden-breaded chicken cutlets topped with marinara sauce and melted mozzarella, served on a toasted brioche or Italian roll. A classic comfort sandwich!
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Share on FacebookEquipment
- Skillet
- Baking sheet
- Mixing Bowls
- Tongs
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
For the Breading
- 1 cup all-purpose flour
- 2 eggs beaten
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
For Assembly
- 1 cup marinara sauce
- 4 slices mozzarella cheese
- 4 brioche or Italian sandwich rolls
- 2 tbsp butter melted
- 1 tbsp olive oil
- 1/4 cup fresh basil or parsley chopped
Instructions
- Slice chicken breasts in half lengthwise to create thin cutlets.
- Season chicken with salt, pepper, garlic powder, and Italian seasoning.
- Set up a breading station: one bowl with flour, one with beaten eggs, and one with Panko mixed with Parmesan cheese.
- Dredge each chicken cutlet in flour, dip in egg, then coat in Panko mixture.
- Heat olive oil in a skillet over medium heat. Cook chicken for 3-4 minutes per side until golden and crispy. Remove and drain on paper towels.
- Preheat the oven to 375°F (190°C).
- Place chicken on a baking sheet, spoon marinara sauce on top, then add a slice of mozzarella cheese.
- Bake for 8-10 minutes until cheese is melted and bubbly.
- Brush sandwich rolls with melted butter and toast in a skillet until golden.
- Assemble the sandwiches by placing crispy chicken onto the rolls, garnish with fresh basil or parsley, and serve hot.
Notes
For extra flavor, add a drizzle of balsamic glaze or spread some garlic butter on the rolls before toasting. Serve with fries, a side salad, or coleslaw.