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Chicken Parm Sandwiches With Spicy Marinara, Burrata, Caramelized Onions, and Chimichurri Recipe
Ben Carraoli

Chicken Parm Sandwiches With Spicy Marinara, Burrata, Caramelized Onions, and Chimichurri Recipe

I have to tell you, making these Chicken Parm Sandwiches with Spicy Marinara, Burrata, Caramelized Onions, and Chimichurri was an absolute game-changer in my kitchen. From the first bite, I knew this was not your ordinary sandwich—it’s bold, cheesy, and packed with flavor.
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Total Time 1 hour 5 minutes
Ingredients Method Notes

Ingredients
  

  • 2 large onions thinly sliced – Use fresh onions, not pre-sliced from the store, for deeper flavor.
  • 2 tbsp butter – Adds richness and helps the onions caramelize perfectly.
  • 1-2 tbsp chicken stock or water – Helps deglaze the pan and prevents onions from sticking.
  • Salt and freshly ground black pepper – Season gradually to taste.
  • 4 sub rolls sliced in half lengthwise – Choose sturdy rolls that can hold all the toppings without getting soggy.
  • 4 chicken cutlets pounded very thin – Thinner cutlets cook faster and stay juicy.
  • 1/4 cup canola oil – Ideal for frying without overpowering the chicken flavor.
  • 1/4 cup all-purpose flour – Lightly dusting the chicken creates a crisp crust.
  • 1 egg – Helps the breadcrumbs stick perfectly.
  • 1 cup breadcrumbs – I prefer fresh breadcrumbs for crunch; seasoned are optional.
  • 1/4 cup parmesan cheese – Freshly grated for maximum flavor.
  • 8 slices fresh burrata or mozzarella cheese – Burrata is creamier mozzarella melts beautifully.
  • 1 cup arrabiata sauce homemade or store-bought – Spicy tomato sauce adds zing.
  • 1/2 cup chimichurri sauce – For a fresh herbaceous topping that elevates the sandwich

Method
 

  1. Start by melting butter in a large skillet over medium heat. Add your thinly sliced onions and stir until coated. Let them cook slowly for 30 minutes, stirring occasionally, and deglaze with chicken stock to lift all the caramelized bits from the pan.
  2. Dust each cutlet with flour and season with salt and pepper. Dip them in beaten egg, then coat with the breadcrumb and parmesan mixture. Chill in the fridge for 10 minutes to let the coating set for perfect frying.
  3. Heat canola oil in a skillet over medium-high heat. Fry the chicken cutlets for 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels and season with kosher salt while still hot.
  4. Preheat your oven to 400˚F. Slice your rolls and layer with marinara, a chicken cutlet, more sauce, and a few caramelized onions. Top with two slices of burrata or mozzarella and bake for 5-10 minutes until cheese melts and bubbles.
  5. Remove from the oven and drizzle chimichurri over the sandwiches. Serve immediately while the cheese is warm and gooey.

Notes

  • I like to toast the rolls slightly before assembling for extra crunch.
  • Letting the chicken rest for a few minutes after frying keeps it juicy.
  • I add a pinch of crushed red pepper to the onions while caramelizing for subtle heat.
  • Using fresh herbs in chimichurri makes a noticeable flavor difference.