Chicken Parm Sandwich Recipe
Author: Prep: 10 minutes Cook: 15 minutes Total: 25 minutesThis Chicken Parm Sandwich recipe combines crispy breaded chicken cutlets, tangy marinara sauce, and gooey melted mozzarella on a toasted roll — a hearty Italian-American classic perfect for lunch or dinner.
Equipment
- Meat mallet or rolling pin
- 3 shallow bowls (for breading station)
- Large skillet or air fryer
- Baking sheet (if baking)
- Broiler or oven toaster
Ingredients
- 2 large boneless skinless chicken breasts (cut into 4 cutlets)
- 1 cup all-purpose flour or gluten-free flour
- 2 large eggs beaten
- 1 cup Italian seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp paprika
- 3 tbsp olive oil for frying
- 1 cup marinara sauce warm
- 4 slices mozzarella cheese
- 4 hoagie rolls or ciabatta buns lightly toasted
- Fresh basil leaves optional garnish
Instructions
- Pound chicken cutlets to an even thickness for faster cooking.
- Set up a breading station with three bowls: flour (seasoned with salt, pepper, and spices), beaten eggs, and breadcrumbs mixed with Parmesan.
- Dredge each cutlet in flour, dip in egg, and coat with breadcrumb mixture.
- Heat olive oil in a skillet over medium heat.
- Cook chicken cutlets for 3–4 minutes per side until golden brown and fully cooked (internal temp 165°F).
- Alternatively, bake at 400°F for 18–20 minutes or air fry at 375°F for 10–12 minutes.
- Spread marinara sauce on the bottom half of each toasted roll.
- Place a crispy chicken cutlet on top, add a slice of mozzarella, then more marinara sauce.
- Broil or toast until cheese is melted, garnish with fresh basil, and serve immediately.
Notes
- Use a thermometer to check chicken doneness.
- Toast the bread just before assembling to prevent sogginess.
- Can be made ahead and reheated, but best enjoyed fresh.