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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Karen
That chicken parmesan omg…It looks delicious! I can’t wait to make it, can’t wait…Thank you so much for the recipe.
Tammy
What a yummy-looking sandwich, and that would go over well in my family. Oh my that looks so good!!
Jupiter Hadley
I had an eggplant parm sandwich the other day that was so delicious! A chicken version sounds fantastic too – thank you for sharing your recipe.
Angie
This chicken Parmesan sandwich turned out amazing! It was easy to prepare, and my kids loved it, looking forward to making it again.
Beth Pierce
So happy that you and the kids liked it.
Marysa
This is a great idea for a sandwich! And easy to make, and a good use of leftovers! I will have to make this sometime. I have had eggplant parm sandwiches – those are good too.
Tammy
Been dreaming of this sandwich since I’ve made it! Haha it was so delicious!
Beth Pierce
Glad that you liked it, Tammy!
Catalina
Crispy chicken with melted cheese and sauce in a warm bun was perfect. It felt like a restaurant sandwich at home!
Beth Pierce
Glad that you liked it, Catalina!
Amy
The breading stayed so crispy even under all that melted mozzarella. It felt like bringing a high-end Italian deli right into my own kitchen!
Ben
Good gravy, these were good. It’s a full Italian feast in a hand-held package. Outstanding.
Beth Pierce
Thank you, Ben!
Terri
This was so tasty. I love that classic chicken parm flavor with the soft rolls. I eat my chicken parm with breadsticks, so this was perfect for me. Great recipe!
Beth Pierce
So glad that you liked it, Terri!