Chicken Parmesan Sandwich

When it comes to comfort food, a chicken parmesan sandwich is at the top of my list!

Golden brown lightly breaded fried crispy chicken cutlets, melty cheese, and flavorful red sauce make these chicken parm sandwiches a meal your whole family will love.

I love easy chicken recipes; they’re my go-to recipes for a quick and delicious dinner. Our chicken parmesan sandwich is the perfect offering for game nights and other casual events, and it makes a quick and delicious family dinner.

Made with simple ingredients, you can find at your local grocery store. Our recipe calls for a baguette, which lets you decide the sandwich size that works for you. If you’re having a party, you can serve smaller-sized sandwiches as part of your table spread, or if you’re serving it for dinner at home, cut it into more generous portions for a filling meal.

You can also use ciabatta rolls, hoagie rolls, brioche buns, or any other rolls of your choice. Try to seek out a firm bread that won’t become too soft with the addition of tomato sauce and chicken.

Our chicken parmesan sandwich takes about 30 minutes to make, which means more time to spend with your family and friends, and as Peyton Manning says, “Chicken Parm, you taste so good!”

Ingredients to Make Chicken Parmesan Sandwich

Let’s start by gathering the ingredients we need to make our chicken parmesan sandwich recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

For a more flavorful breaded cutlet, add garlic salt instead of table salt to your breadcrumbs, or use seasoned panko breadcrumbs. We used sliced mozzarella for the cheese, but you can also use shredded cheese. If you’re not a fan of mozzarella, you can use provolone or any cheese that melts well and you enjoy eating.

How to Set Up a Breading Station

• Add the all-purpose flour, table salt, and black pepper to a shallow bowl or container.
• Whisk to combine the flour mixture.
• Add the large eggs to a shallow bowl or container.
  *Some recipes will add ¼ of milk or cold water to the egg wash to stretch it.
• Whisk to combine the egg mixture.
• Add the seasoned bread crumbs and grated Romano cheese (or parmesan cheese) to a shallow bowl or container.
  *You can use plain breadcrumbs and season them to taste with dried oregano, dried basil, garlic powder, and onion powder.
• Mix to combine.

How to Make a Chicken Parmesan Sandwich

• Preheat the oven to 350 degrees F.
• Prepare a Dutch oven, large skillet, or cast iron pan by adding 1-2 inches of vegetable oil or olive oil. When you’re ready to cook the cutlets, heat the oil over medium-high heat.

• Place the thin chicken cutlets on a cutting board and cover them with plastic wrap.
  *If you can’t find thin cutlets, use a sharp knife to split a thick breast in half. You can also use boneless skinless chicken thighs to make our chicken parm sandwich recipe.
• Using a meat mallet, gently pound the boneless skinless chicken breasts flat.
  *Flattening the breasts helps to ensure the chicken is fully cooked and tenderizes the breast.
• Place the piece of chicken in the seasoned flour and coat both sides. Shake off any excess flour.
• Place the floured cutlet in the egg wash, giving it a good coating. Let the excess drip off.
• Place the chicken cutlet in the seasoned bread crumbs, pressing down on the breast to get a good coating of bread crumbs on both sides.
• Carefully place the breaded cutlets in the hot oil and cook for 2-3 minutes on each side until golden brown and an internal temperature of 165 degrees has been reached.

*Make sure the vegetable oil is hot using an instant-read thermometer. Any temperature below 350 degrees will allow the oil to seep into the fried cutlet. The temperature will drop after adding the cutlets, but it will recover.

How to Assemble a Chicken Parm Sandwich

• Remove the fried cutlets from the oil and place them on the baking sheet lined with aluminum foil and a wire rack (or paper towels) to allow any excess grease to drain off.
• Split your baguette in half longways, creating a top and bottom to the long loaf. Then, add a layer of tomato sauce on each side of the bread.
  *You can use individual rolls if you prefer.
• Place the fried chicken cutlets on the bottom section of the bread.
• Spoon tomato sauce (marinara sauce) on top of the chicken cutlets.
  *Feel free to use your favorite jarred pasta sauce.
• Place the sliced mozzarella (or shredded mozzarella) on top of the cutlets.
  *Don’t place the top half of the roll on the sandwich, but leave it on the sheet pan.
• Place the sheet pan on the top rack of the preheated oven and bake for 5-7 minutes or until the cheese melts and the roll gets slightly toasted and crunchy.
• Remove the pan from the oven and place the top of the baguette on the sandwich. Using a sharp knife, cut the chicken parmigiana sandwich into four sections.

For the best results, heat the sandwich (aka chicken parmesan sub) on a wire rack over a sheet pan, but it can be placed directly on a foil-lined baking sheet.

Serve our chicken parmesan sandwich with a tossed salad, pasta salad, or our Caprese salad. It also goes well with oven-roasted asparagus or our roasted zucchini with parmesan.

Save any leftovers refrigerated in an airtight container or well-wrapped in plastic wrap or aluminum foil. To reheat the sandwich, wrap it in aluminum foil and place it in a 350-degree oven for 15 minutes or until an internal temperature of 165 degrees has been reached.

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