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!
Equipment
- 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.