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Chicken Parm Sandwich

A close-up of a Chicken Parmesan sandwich with marinara sauce, mozzarella cheese, and fresh basil.
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There’s something magical about a chicken parm sandwich. Picture this: crispy chicken, gooey mozzarella, tangy marinara, all hugged by a soft, toasted roll. 

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 ½ cups breadcrumbs (preferably Italian-style)
  • ½ cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 8 oz fresh mozzarella cheese, sliced
  • 2 tablespoons olive oil (for frying)
  • 4 sandwich rolls (sub rolls or hoagie buns)
  • Fresh basil leaves (optional, for garnish)
  • Salt and pepper to taste
  • ½ cup grated Parmesan cheese (for topping)

Instructions

1. Prep Your Chicken

  • Pick the Right Cut: Boneless, skinless chicken breasts are classic, but thighs work too for extra juiciness.
  • Flatten for Even Cooking: Use a meat mallet (or a rolling pin in a pinch) to pound the chicken into an even thickness—around half an inch works.
  • Bread It Right: Dip the chicken in flour, then egg wash, then seasoned breadcrumbs. A mix of panko and Italian breadcrumbs gives the crispiest result.

2. Fry or Bake?

  • For the ultimate crunch, frying is king. Heat your oil to 350°F and fry until golden.
  • Want a lighter version? Bake at 400°F for 20-25 minutes, flipping halfway through.

3. Sauce It Up

You can go homemade or store-bought—no judgment here. If you’re feeling fancy, sauté garlic in olive oil, toss in crushed tomatoes, and season with salt, pepper, oregano, and a pinch of sugar. Let it simmer for 20 minutes.

4. Cheese, Please!

Layer your fried chicken with shredded mozzarella and grated Parmesan. Broil it just until the cheese melts into a bubbly, golden blanket.

5. Toast the Bread

Brush your roll (or sub bun) with garlic butter and toast it until it’s lightly crisp. Trust me, this step makes a big difference.

6. Assemble Like a Pro

Spread marinara on the bread, add your chicken, and finish with more marinara if you’re feeling bold. Top with fresh basil for that extra touch.

 

Notes

  • Double Dredge for Extra Crunch: Want even crispier chicken? Dip it back in the egg and breadcrumbs for a second coating.
  • Keep It Crispy: Only assemble your sandwich when you’re ready to eat. This keeps the bread from getting soggy.
  • Short on Time? Use pre-cooked chicken cutlets or even frozen chicken tenders in a pinch.

Nutrition

Keywords: Chicken Parm Sandwich

Find it online: https://recipesandchill.com/chicken-parm-sandwich-recipe/