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Homemade Chicken Parmesan Sandwich with golden breaded chicken, gooey cheese, and fresh basil, plated in a bright, stylish kitchen

Chicken Parm Sandwich

By Emma Cook
Make the best Chicken Parm Sandwich at home! Crispy, golden breaded chicken, rich marinara sauce, and melted mozzarella on a toasted roll.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 Sandwich
Calories 650 kcal

Ingredients
  

For the Chicken:

  • 2 boneless skinless chicken breasts (sliced in half horizontally)
  • 1 cup all-purpose flour
  • 2 eggs beaten with 1 tbsp milk
  • 1 ½ cups Panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup vegetable oil for frying

For the Marinara Sauce:

  • 1 cup marinara sauce store-bought or homemade
  • For the Cheese:
  • 4 slices fresh mozzarella cheese
  • ¼ cup grated Parmesan cheese

For the Bread:

  • 4 sub rolls ciabatta, or brioche buns
  • 2 tbsp olive oil for toasting
  • Fresh basil leaves optional

Instructions
 

  • Prepare the Chicken: Slice the chicken breasts in half horizontally and pound to ½ inch thickness. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
  • Bread the Chicken: Coat each piece in flour, then dip in egg wash, and finally, press into the breadcrumb and Parmesan mixture until fully coated. Let rest for 5-10 minutes.

Fry or Bake:

  • Fry: Heat ½ inch of vegetable oil to 350°F (175°C). Fry chicken 3-4 minutes per side until golden brown. Drain on a wire rack.
  • Bake: Preheat oven to 425°F (220°C). Place chicken on a parchment-lined sheet, lightly spray with oil, and bake for 20-25 minutes, flipping halfway.
  • Assemble the Sandwich: Toast the rolls with olive oil. Place crispy chicken on the bottom half, spoon over warm marinara sauce, top with mozzarella and Parmesan.
  • Melt the Cheese: Place sandwiches under the broiler for 1-2 minutes until cheese is bubbly.
  • Finish & Serve: Garnish with fresh basil leaves and enjoy immediately!

Notes

Storage & Reheating:
  • Refrigerate: Store leftover chicken separately for up to 3 days in an airtight container.
  • Reheat: Bake at 375°F for 10 minutes, air-fry at 375°F for 5-7 minutes, or pan-fry over medium heat.
  • Freezing: Freeze breaded chicken cutlets (before assembling the sandwich) for up to 3 months. Reheat directly from frozen.
Keyword Chicken Parm Sandwich, Chicken Parmesan Sandwich, Crispy Chicken Sandwich, Italian Sandwich, Chicken Parm Sub