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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Elizabeth
You had me at garlic butter toasted Italian bread! It is a fantastic base for a delicious chicken parmesan sandwich. It was out of this world good!
Beth Pierce
Thank you, Elizabeth! I am so glad that you liked it.
Clarice
This is really delicious! I prepared this for lunch yesterday and absolutely loved it. I agree that it’s best served hot, which is why I reheated it in our office microwave.
Thank you for sharing the recipe and the tips. They were really helpful. Next time, I’ll try using fresh herbs to enhance the flavor even more.
Beth Pierce
Thanks, Clarice! I am glad that you liked it!
Barbie R
Rule for me, do not read a blog when you are starving, lol. This looks really yummy. I need to make this for sure.
Beth Pierce
lol
Kat
Using panko breadcrumbs instead of regular ones makes the chicken way crunchier. Garlic butter toasted bread keeps everything from getting mushy under the sauce. It is a hearty meal that beats getting takeout any day.
Beth Pierce
I agree, Kat!
Alejandra
OMG these chicken sandwiches are SO good! I made them for dinner and then took leftovers for lunch. Always super tasty!!
Claudia
This is absolutely amazing. I used keto bread for myself and the real deal for my husband. We BOTH loved it!
Cathy Zeiler
I must try that! Instead of Italian bread, I would use Dave’s Killer, Bread Sub Rolls. Those are what I use for my homemade sub sandwiches, and I think it would go perfect with the Chicken Parmesan.
Rhian
Even though my husband is strange and doesn’t like cheese I may have to get him to make these for us and just leave off the parmesan on his. This looks like my ideal sandwich.
Beth Pierce
Thanks. Rhian! Enjoy!
Claire Mac
These were absolutely delicious. I’m always looking for new ways to cook with chicken (i find i can get stuck in a rut with it) and this was easy, and super tasty.
Melissa Cushing
This looks incredibly delicious and we love a good chicken parm sandwich! I am pinning this one so I can make it!