Go Back
chicken parm sandwich

Chicken Parm Sandwich

This Chicken Parm Sandwich combines crispy, golden-fried chicken cutlets with rich marinara sauce, gooey mozzarella cheese, and buttery toasted buns. Inspired by nostalgic family dinners, it's a quick, satisfying handheld version of classic chicken parmesan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: dinner, Sandwiches
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

  • For the Crispy Chicken Cutlets:
  • 3 boneless skinless chicken breasts, cut in half lengthwise
  • ½ cup all-purpose flour
  • 4 large eggs whisked
  • 1¼ cups Italian-style breadcrumbs
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1½ teaspoons dried basil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 cups canola oil
  • For the Sandwich Assembly:
  • 6 Italian-style hoagie buns or brioche sandwich rolls
  • ¼ cup unsalted butter melted
  • ½ teaspoon garlic salt
  • 1½ cups marinara sauce warmed
  • 8 ounces mozzarella cheese sliced
  • ⅓ cup fresh basil chopped

Equipment

  • Shallow bowls (for dredging station)
  • Large skillet (for frying)
  • Wire rack and baking sheet (for draining and broiling)
  • Broiler or oven

Method
 

  1. Prep Dredging Station:
  2. Mix breadcrumbs, Parmesan, garlic powder, onion powder, dried basil, salt, and pepper in a bowl.
  3. Place flour in a second bowl.
  4. Whisk eggs in a third bowl.
  5. Bread the Chicken:
  6. Dredge each cutlet in flour, then egg wash, then breadcrumb mix.
  7. Repeat egg wash and breadcrumb steps for extra crunch.
  8. Let breaded cutlets rest for 5 minutes.
  9. Fry the Chicken:
  10. Heat oil in a skillet to 350°F.
  11. Fry cutlets in batches, 3–4 minutes per side, until golden and internal temp reaches 165°F.
  12. Transfer to a wire rack to drain.
  13. Melt the Cheese:
  14. Place fried cutlets on a baking sheet, top with mozzarella.
  15. Broil 2–3 minutes until cheese is bubbly.
  16. Toast the Buns:
  17. Slice buns and brush with melted butter and garlic salt.
  18. Broil 2–3 minutes until golden.
  19. Assemble the Sandwiches:
  20. Spoon marinara over cheesy cutlets, sprinkle with basil.
  21. Place in toasted buns. Serve immediately.

Notes

Double dredging enhances crispiness.
Use a meat thermometer to ensure chicken reaches 165°F.
For a shortcut, use store-bought cutlets and sauce.
Panko can be used for extra crunch; mozzarella can be substituted with provolone or fontina.