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Crispy, melty, saucy, and savory, these Chicken Parmesan Sandwiches have everything you love about classic chicken parm, packed into a sandwich. You are going to love every bite!
Italian Comfort Food, Sandwich Style
These Chicken Parmesan Sandwiches are a favorite at our house. It’s one of those dinners that everyone will gladly eat (even my pickiest eaters)! They are so crispy, flavorful, and super filling. I have yet to find a restaurant with a chicken parm sandwich as good as this one!
If you love these sandwiches, you’ll also want to try some of our other warm and toasty sandwiches like Italian Beef Sandwiches, Shrimp Po’ Boys, Raclette Sandwiches, Philly Cheesesteaks, Southern Fried Chicken Sandwiches, French Dip Sandwiches, and even our Margherita Grilled Cheese.
Try a few or try them all! You won’t be disappointed!
🩷 Erica
Key Ingredients
Chicken – I simply use boneless, skinless chicken breast halves, seasoned with salt and pepper but you can also use boneless, skinless chicken thighs if you prefer.
Ingredients for coating – For the coating, use a combination of flour, beaten eggs, panko breadcrumbs, and grated parmesan cheese.
Oil for frying – avocado, vegetable, or canola oil all work well for frying
Sauce – You can use pizza sauce or marinara. I usually go for pizza sauce because it is blended more and a bit thicker so it coats the sandwich better.
Cheeses – I use both shredded mozzarella and fresh mozzarella, and then a little parmesan for topping.
Bread – French rolls or hoagie rolls work best for this recipe, especially when lightly toasted with a little butter.
Finishing touch – To top it all off, I like to do just a little drizzle of olive oil and some fresh basil for garnish.
How to Make Chicken Parmesan Sandwiches
- Preheat oven to 450℉. Pound chicken to ½-inch thickness, then season with salt and pepper.
- Place flour in one shallow dish, beaten eggs in another, and panko mixed with parmesan, salt, and pepper in the third.
- Dredge each chicken breast in flour, dip in egg, then coat with breadcrumb mixture, pressing to adhere.
- Heat oil in a skillet over medium-high. Cook chicken 2–3 minutes per side until golden brown (it will finish cooking in the oven).
- Place chicken cutlets on a lined baking sheet. Spoon 2–3 tbsp sauce over each, top with mozzarella, drizzle with olive oil, and bake 10–15 minutes until chicken reaches 165℉.
- Toast buttered rolls in the oven, spread with warm sauce, add chicken, and finish with fresh basil and parmesan. Serve hot.
Pro Tips for the Perfect Sandwich
Pound the chicken evenly – This helps the chicken cook at the same rate and gives you a tender, restaurant-style cutlet.
Dredging Tip – When dredging chicken, use one hand for the flour/crumbs and the other for dipping in egg. This keeps the coating from clumping.
Double-coat for extra crunch – For a thicker, crispier crust, dip the chicken in egg and breadcrumbs twice before frying.
Don’t overcrowd the pan – Fry in batches so each piece of chicken gets golden and crispy. If they are too crowded in the pan they will steam instead of fry and then you will get a soggy crust.
Add sauce sparingly – Too much sauce makes the coating soggy. Stick with just 2–3 tablespoons on the chicken and save the rest for the bread.
Rest before serving – Let the chicken sit for 5 minutes out of the oven so the juices redistribute and the coating sets.
Frequently Asked Questions
Yes! Boneless, skinless chicken thighs are naturally juicy and flavorful. Just pound them to an even thickness and adjust cooking time since they’re smaller than breasts.
Hoagie rolls or French rolls work best because they’re sturdy and hold up to the sauce and cheese without falling apart. Toasting them with a little butter adds flavor and crunch.
You can never go wrong with French Fries or Potato Wedges! They’re also great with a simple side salad or roasted veggies.
More Italian Sandwich Recipes
Have you tried these Chicken Parmesan Sandwiches? I’d love to hear what you think! Drop a comment below and let me know how you liked them. And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🍅
Chicken Parmesan Sandwich Recipe
Ingredients
- 4 chicken breast halves (boneless, skinless)
- salt and pepper (to taste)
- 1/2 cup flour
- 2 eggs (beaten)
- 1 cup panko bread crumbs
- 1 cup grated parmesan cheese (divided)
- 2/3 cup oil for frying (I like to use avocado oil but vegetable oil, canola oil or any frying oil will work great)
- 1 cup pizza sauce or marinara sauce (divided, see notes above)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup fresh mozzarella cheese
- olive oil (just a drizzle, to taste)
- 4 french bread rolls or hoagie rolls
- butter (to taste)
- chopped fresh basil (for garnish)
Instructions
- Preheat oven to 450℉.Lay chicken out on a cutting board and place a sheet of plastic wrap over the top. Pound chicken evenly with a meat mallet to 1/2" thickness.Season chicken with salt and pepper on both sides and set aside.
- For the next part, you will need three shallow dishes. Place flour in the first dish and spread evenly along the bottom. In the second dish, beat the two eggs with a fork until well combined.In the third dish, combine the panko breadcrumbs, ¾ cup parmesan cheese, and a little more salt and pepper to taste and toss around with a fork until all the ingredients are evenly distributed.
- Dip each chicken breast in the flour, coating both sides evenly, then dip in the egg, until fully coated. Finally place the chicken in the breadcrumb mixture, pressing down on each side to evenly coat. Set chicken aside.
- Heat oil in a large skillet over medium high heat until the oil becomes shimmery. Carefully cook each chicken breast 1 or 2 at a time for about 3 minutes on each side or until golden brown. Avoid overcrowding the pan, cook in several batches if you must. The chicken doesn't need to be completely cooked through at this point, just nice and crispy on the outside. It will continue to cook in the oven.
- Place chicken on a lined baking sheet and spoon only 2-3 tablespoons of pizza sauce or marinara over each one. Set the remaining sauce aside to use later.
- Evenly sprinkle shredded mozzarella over each chicken breast and then pinch off pieces of the fresh mozzarella and place over the top. Drizzle a little olive oil over the top and place in the oven for 10-15 minutes.
- Use an instant-read thermometer to make sure the center of the chicken is at least 165℉. When chicken is cooked through, remove from oven and set aside.
- Slice French rolls or hoagies and lay flat on a baking sheet. Spread butter over each slice and place in the oven for 2-3 minutes or until the buns become toasted and golden brown. While bread is toasting, heat remaining pizza sauce or marinara in the microwave for 30-40 seconds to heat through.
- Spoon sauce evenly over the "bottom" bun of each sandwich then place each chicken piece over the top. Garnish with fresh, chopped basil and remaining parmesan cheese. Serve hot.
