These Chicken Parmesan Sandwiches feature crispy pan-fried breaded chicken breasts, smothered in mozzarella cheese and marinara on garlic-butter toasted Italian bread. Enjoy these tasty chicken sandwiches with chips, garlic Parmesan fries, or spring greens with orange vinaigrette.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Chicken: Cutlets or two thick chicken breasts cut in half lengthwise, making four thinner chicken breasts.
- Panko breadcrumbs: I find that these give the chicken the crispiest finish, but you can substitute regular breadcrumbs.
- Italian bread: You can substitute Ciabatta bread, hoagie rolls, or French baguettes. Use a fairly crusty bread that will not get soggy under sauce.
- Garlic powder: I love Kinder’s wood-fired garlic. It is so flavorful with just enough smoke, but you can use any garlic powder.
- Marinara sauce: Use your favorite brand. I love Kirkland’s organic marinara sauce.
- Mozzarella cheese: Use sliced or shredded.
How To Make Chicken Parmesan Sandwiches
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Set up your breading stations with three shallow bowls. One with flour, one with beaten eggs and water, and the final one with panko breadcrumbs, Parmesan cheese, Italian seasoning, salt, and black pepper.
- Dredge the chicken filets through the flour, then into the beaten egg, and then through the breadcrumb mixture.
- Heat a little olive oil in a large skillet. Cook until golden brown and cooked through.
- Butter and toast the Italian bread.
- Spread the marinara over the cooked chicken breasts. Place two slices of mozzarella on each chicken breast, then broil the chicken until the cheese melts. Spread a little more marinara over the melted cheese and top with fresh basil.
- Layer the bread with the hot chicken breasts. Slice the bread into four sandwiches.
Preparation Tips For Success
- Chicken is done when it reaches an internal temperature of 165 degrees. Use an instant-read meat thermometer inserted into the thickest part of the breast.
- Try using fresh herbs like rosemary, basil, and thyme. The Italian seasonings are simply a guideline and a good solution for busy families.
- Once you add the breaded chicken to the skillet, try not to disturb it until it is golden brown and ready to flip. A small peek by lifting the side will give you a good indication.
- Serve it promptly while the breading is crispy and the chicken is hot. You can hold the cooked chicken breasts in the oven at 250°F for about 30 minutes if needed.
Serving Suggestions
- Potatoes: air-fried potato wedges, ranch potatoes, or cheesy mashed potatoes.
- Vegetables: roasted vegetables, air-fryer asparagus, or grilled vegetables
- Salad: Italian chopped salad, Olive Garden salad, or antipasto salad
More Crispy Chicken Recipes
Chicken Parmesan Sandwich
These Chicken Parmesan Sandwiches feature crispy pan-fried breaded chicken breasts, smothered in mozzarella cheese and marinara on garlic butter toasted Italian bread.
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Servings: 4 servings
Calories: 503kcal
Ingredients
Crispy Chicken
- 4 chicken cutlets
- ⅓ cup all-purpose flour
- 1 large egg
- 1 tablespoon cold water
- 1 cup Panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2-3 tablespoons olive oil
Sandwiches
- 1 loaf (12-14-ounces) Italian Bread
- ¼ cup butter, melted
- ½ teaspoon garlic powder
- 1½ cups marinara
- 8 ounces sliced or shredded mozzarella
- torn fresh basil for garnish
Instructions
- Set up your breading stations with three shallow bowls. One with flour, one with beaten eggs and water, and the final one with panko breadcrumbs, Parmesan cheese, Italian seasoning, salt, and black pepper.
- Dredge the chicken filets through the flour, then into the beaten egg, and then through the breadcrumb mixture using your hands to gently press the mixture into the chicken breast. Coat both sides well in each step.
- Heat 1½-2 tablespoons olive oil in a large skillet. Add the chicken and cook until golden brown on both sides and cooked through. Chicken is done when the internal temperature reaches 165 degrees Fahrenheit. If needed, work in batches, plating the cooked chicken and keeping it on the warm setting in the oven.
- Combine the melted butter and garlic powder. Cut the Italian bread in half lengthwise. Using a pastry brush, spread the butter mixture over the cut side. Toast the Italian bread in the oven on a low broil. Keep a close eye on it as it only takes a few minutes.
- Spread the marinara over the cooked chicken breasts. Place two slices of mozzarella on each chicken breast, then broil the chicken on low until the cheese melts. Spread a little more marinara over the melted cheese and top with torn fresh basil.
- Layer the bread with the hot chicken breasts. Slice the bread into four sandwiches. Each sandwich will have 1 chicken breast.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave for short intervals until warm.
Nutrition
Calories: 503kcal | Carbohydrates: 27g | Protein: 21g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 128mg | Sodium: 1413mg | Potassium: 405mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1267IU | Vitamin C: 6mg | Calcium: 403mg | Iron: 3mg
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Melanie
Now this was a tasty sandwich. I’m generally very fussy and will not buy from stores. This one was just what I like, plenty of flavor and filling.
Beth Pierce
Thanks, Melanie! We love them too!
Jerry G
This recipe takes everything we love about classic chicken parmesan and transforms it into a hearty, crave-worthy sandwich that feels both comforting and indulgent. Messy in the best way, and absolutely satisfying from first bite to last.
Maureen
I am not a huge fan of sandwiches but this was delicious. I loved how easy it was to make which makes it great for lunch or dinner. Plus, it’s a great alternative from all the chicken recipes we use!
Beth Pierce
Thank you, Maureen!
Kevin
This was absolutely delicious and so satisfying. I loved how you turned a classic dish into something perfect for a quick and indulgent meal.
Beth Pierce
So happy that you liked it, Kevin!