Chicken Parmesan Sandwich Recipe

Chicken Parmesan Sandwiches with marinara, melted mozzarella cheeses and fresh basil for garnish.

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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!

Prep Time10

Cook Time52

Total Time1 2

Course: Dinner

Cuisine: Italian

Keyword: Chicken Parmesan Sandwich, Chicken Parmesan Sandwiches

Servings: sandwiches

Calories: 639kcal

Author: Erica Walker

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, 3/4 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.

Notes

For leftovers, it's best to store each of the different sandwich components separately instead of as a prepared sandwich. For the best texture, reheat the chicken separately in the oven, then assemble it on fresh toasted bread with cheese and sauce.

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