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chicken parmesan sandwich recipe
Ben Carraoli

Chicken Parmesan Sandwich Recipe

Craving a crispy, cheesy, saucy sandwich that hits all the comfort food notes? This Chicken Parmesan Sandwich blends golden-fried chicken fillets, rich marinara, melty mozzarella, and fresh basil—all layered inside toasted rolls.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Calories: 500
Ingredients Method

Ingredients
  

  • 2 medium chicken breasts halved horizontally into four thin fillets (pounding ensures even cooking)
  • 1/2 cup all-purpose flour helps the egg and breadcrumb coating stick better
  • 1 large egg beaten (acts as a binder for the crumbs)
  • 1 cup Italian-style or panko breadcrumbs Italian for flavor, panko for extra crunch
  • 1/4 cup freshly grated Parmesan cheese adds depth and salty nuttiness
  • 1 teaspoon garlic powder infuses savory flavor into the crust
  • 1 teaspoon Italian seasoning a blend of herbs that complements the marinara
  • 1/2 teaspoon salt seasons the chicken and coating
  • 1/4 teaspoon ground black pepper balances the seasoning
  • 1/4 cup olive oil for frying (gives a crisp, golden texture without soaking the chicken)
  • 1 cup marinara sauce use homemade or high-quality jarred for best results
  • 4 slices mozzarella cheese or 1 cup shredded mozzarella melts smoothly and gives the signature cheesy pull
  • 4 sandwich rolls or baguette sections sliced (choose fresh, crusty rolls that can hold the sauce)
  • Fresh basil leaves for garnish (adds brightness and a pop of color)

Method
 

  1. Start by halving the chicken breasts horizontally, creating four thin fillets. Place each fillet between sheets of plastic wrap and gently pound them to an even thickness using a mallet. Season both sides with salt and black pepper. This step ensures the chicken cooks evenly and stays juicy inside.
  2. Set up three shallow dishes: one with flour, one with a beaten egg, and one with breadcrumbs mixed with Parmesan cheese, garlic powder, and Italian seasoning. First, coat each chicken fillet lightly in flour. Then dip it into the egg, letting any excess drip off. Finally, press it into the breadcrumb mixture, ensuring a complete and even coating.
  3. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, place the breaded fillets in the pan, cooking each side for about 3 to 4 minutes. The goal is a crispy, golden exterior while ensuring the internal temperature reaches 165°F. Transfer them to a paper towel-lined plate to remove excess oil.
  4. Preheat your oven to 400°F (200°C). Place each fried chicken fillet on a baking sheet. Spoon marinara sauce generously over each piece. Top with a slice of mozzarella (or shredded if preferred). Bake in the oven for about 5 to 7 minutes, just until the cheese is melted, bubbly, and lightly golden in spots.
  5. While the chicken bakes, lightly toast the sandwich rolls. You can do this by placing them open-faced in the oven for 2 to 3 minutes or using a skillet to achieve a crisp surface. A warm, slightly crunchy roll helps hold the fillings and prevents sogginess from the sauce.
  6. Once everything is hot and ready, it’s time to assemble. Place one cheesy, saucy chicken fillet onto each toasted roll base. Add a few fresh basil leaves for flavor and color. Cover with the top half of the roll and gently press to seal the sandwich.
  7. Serve your chicken parmesan sandwiches warm. These pair beautifully with sides like crispy fries, Caesar salad, or kettle chips. For extra flair, you can drizzle a little extra marinara over the top or add a sprinkle of Parmesan before serving.