My easy Chicken Parmesan Sandwich is made with crispy breaded chicken cutlets, warm marinara sauce, melted mozzarella, pesto mayonnaise, and toasted ciabatta rolls. It is ready in about 30 minutes, uses simple ingredients, and is perfect for lunch, dinner, or a weekend family meal.
The chicken is fried until golden, topped with sauce and cheese, then placed under the broiler for a couple of minutes so the mozzarella melts beautifully.
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This homemade Chicken Parmesan Sandwich tastes much fresher than a shop-bought or takeaway version. The chicken is sliced thinly so it cooks quickly, the panko and Parmesan coating gives it a crisp crust, and the ciabatta rolls are sturdy enough to hold the filling without falling apart. I also add a simple pesto mayonnaise, which works really well with the marinara sauce and gives the sandwich extra flavour.
Serve these sandwiches as they are, or add a simple side such as Mango Salad with Avocado and Cucumber, Beet Cucumber Salad, or Mediterranean Honey Halloumi Salad. They are best served straight away while the chicken is hot and the cheese is still melted.
Why This Recipe Works
- It is quick and easy to make, especially if you use ready-sliced chicken cutlets.
- Panko breadcrumbs and Parmesan give the chicken a crisp and golden coating.
- Ciabatta rolls are strong enough to hold the chicken, marinara sauce, cheese, and pesto mayonnaise.
- The pesto mayonnaise adds extra flavour and works beautifully with the tomato sauce.
- You can fry or air fry the chicken, depending on how you prefer to cook it.
- It is great for lunch or dinner and easy to serve with fries, salad, soup, or vegetables.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Chicken breast - You need 2 medium chicken breasts, sliced into thin cutlets. If the pieces are too thick, pound them gently until they are around ¼ inch thick. This helps them cook quickly and evenly.
- Marinara sauce - I like using homemade marinara sauce when I have some ready, but a good-quality shop-bought sauce works well too.
- Plain white flour or all-purpose flour - Flour helps the egg stick to the chicken and gives the coating a better base.
- Eggs - A beaten egg helps the panko and Parmesan mixture stick to the chicken.
- Breadcrumbs - Panko breadcrumbs work best for a light, flaky, and airy texture.
- Bread - Sub rolls, baguettes, ciabatta, or your favorite kind that is firm and solid enough to hold the rich filling.
- Mozzarella - A low-moisture mozzarella or provolone will give the gooey texture we are after.
- Pesto - I use my homemade Ramp Pesto (Wild Garlic Pesto) as I always have some in my freezer, but any fresh pesto will work.
How to Make Chicken Parmesan Sandwich
Making a Chicken Parmesan Sandwich is very simple. You first prepare thin chicken cutlets, coat them in flour, egg, and panko breadcrumbs, then fry them until golden. After that, you add warm marinara sauce, mozzarella, and pesto mayonnaise, then place the sandwiches under the broiler until the cheese melts.
Prepare the Chicken Breasts
Start by butterflying the chicken breasts. Place each breast on a cutting board, and with a sharp knife, cut it in half horizontally. This will give you thinner pieces, perfect for frying. If they are too large, use a meat mallet to pound them so they have the same thickness, around ¼” (slightly thicker than ½ cm).
Season the chicken breasts with salt and pepper. Then, set up your breading station with three bowls: a shallow one with flour, a deep one with beaten eggs, and another shallow one with a mix of breadcrumbs and grated Parmesan cheese.
Dredge the chicken pieces in the flour, shaking off any excess. Dip them into the beaten eggs, and ensure that they are fully coated. Press them into the breadcrumb mixture, covering both sides well.
In a large skillet, heat 2 tablespoons of oil over medium-high heat. Once hot, add the breaded chicken pieces. Fry for about 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate lined with paper towels to drain any excess oil.
Alternatively, for a healthier version, you can air fry them following this "Crispy Breaded Air Fryer Chicken Cutlets" recipe.
Assemble the Sandwich
Mix pesto and mayonnaise in a small bowl, and set it aside.
Cut the ciabatta rolls in half and, if you prefer, toast them lightly in a toaster or under the broiler to add some crunch. Spread a tablespoon of pesto mix over each roll.
While the chicken is resting, warm up the marinara sauce in a small saucepan over low heat. Place a piece of fried chicken on the bottom half of each roll. Spoon a generous amount of marinara sauce over the chicken.
Top with two slices of mozzarella cheese per sandwich.
If you want the cheese to be perfectly melted and bubbly, place the assembled sandwiches (without the top half of the rolls) under a broiler for a couple of minutes. Keep a close eye on them to prevent burning.
Add fresh basil leaves if using, then close the sandwiches with the top halves of the rolls. Serve immediately while the chicken is still hot.
Best Bread For Chicken Parmesan Sandwich
Ciabatta rolls are my favourite bread for a Chicken Parmesan Sandwich. They are soft enough to bite into but firm enough to hold the chicken, sauce, cheese, and pesto mayonnaise. They also toast well, which helps stop the bread from becoming too soft.
Sub rolls, hoagie rolls, or a small baguette also work well. The main thing is to use bread that can hold a warm filling. Very soft sandwich bread is not the best choice for this recipe because it can fall apart once you add the sauce.
If your bread is very fresh and soft, toast it lightly before assembling the sandwich. This gives it a better texture and helps it hold together.
How To Stop The Sandwich From Getting Soggy
The best way to stop a Chicken Parmesan Sandwich from getting soggy is to toast the bread lightly before adding the filling. This helps the roll hold the sauce better.
Don’t add too much marinara sauce. You want enough to cover the chicken, but not so much that it soaks through the bread. Spoon the sauce over the chicken rather than spreading it directly onto the roll.
Serve the sandwich as soon as it is assembled. This recipe is at its best when the chicken has just been cooked, and the mozzarella has just melted.
Recipe Tips From the Chef
- Make sure your chicken breasts are sliced into thin cutlets for perfectly golden and crispy chicken pieces.
- Season the chicken before coating it.
- Use panko breadcrumbs for the best crisp coating.
- Freshly grated Parmesan works better than ready-grated Parmesan.
- Press the breadcrumb mixture onto the chicken so it sticks well.
- When frying the chicken, avoid overcrowding the pan to keep the oil temperature steady and get a crispy crust.
- Toast the ciabatta rolls lightly to help stop them from going soggy.
- Warm the marinara sauce before adding it to the sandwich.
- Serve your chicken parmesan sandwiches immediately - they are best enjoyed hot.
Serving Suggestions
These Chicken Parmesan Sandwiches are hearty enough to be a meal on their own, but if you’re looking to serve them with a side, here are some great options:
- Zesty and colorful Cucumber Tomato Feta Cheese Salad
- Fresh and flavorful Persian Shirazi Salad
- Low-carb keto Roasted Red Pepper and Tomato Soup
Storage and Reheating
Chicken Parmesan Sandwiches are best eaten as soon as they are made. The chicken is crispest straight from the pan, and the bread has the best texture before it sits with the sauce.
If you want to prepare the recipe ahead, cook the chicken cutlets and store them separately from the sauce, cheese, and bread. Keep the cooked chicken in an airtight container in the fridge for up to 3 days. Reheat it in the oven or air fryer until hot and crisp before assembling the sandwiches.
I don’t recommend storing fully assembled sandwiches for too long, as the bread can become soft. If you have leftovers, wrap them well and keep them in the fridge for up to 1 day. Reheat them in the oven or air fryer rather than the microwave.
Recipe FAQs
Yes, you can use boneless, skinless chicken thighs. They may take a little longer to cook, but they will be just as delicious.
Make sure the chicken is not too wet before coating it. Coat it first in flour, then egg, then the panko and Parmesan mixture. The flour helps the egg stick, and the egg helps the breadcrumbs stick.
Press the breadcrumbs firmly onto the chicken and avoid moving the pieces too much when they first go into the pan.
Provolone, fontina, or even mild cheddar can be good substitutes if you don’t have mozzarella on hand.
Related Recipes
For more delicious side dish recipe ideas to serve with your chicken Parmesan Sandwiches, why not try:
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I hope you enjoy the process of making this delicious Chicken Parmesan Sandwich recipe as much as you enjoy eating it! 🙂
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Chicken Parmesan Sandwich
Ingredients
- 2 medium chicken breasts (thinly sliced into cutlets)
- ¼ cup plain white flour / all-purpose flour
- 1 large egg
- ¾ cup panko breadcrumbs
- ¼ cup parmesan (freshly grated)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ cup marinara sauce
- 5 oz mozzarella cheese (140 grams)
- 3 tablespoon mayonnaise
- 1 tablespoon pesto
- basil leaves
- 2 tablespoon vegetable or sunflower oil for frying
- 4 ciabatta rolls
Instructions
Preparing the Chicken Breasts
- Start by butterflying the chicken breasts. Place each breast on a cutting board, and with a sharp knife, cut it in half horizontally. This will give you thinner pieces, perfect for frying. If they are too large, use a meat mallet to pound them so they have the same thickness, around ¼” (slightly thicker than ½ cm).
- Season the chicken breasts with salt and pepper. Then, set up your breading station with three bowls: a shallow one with flour, a deep one with beaten eggs, and another shallow one with a mix of breadcrumbs and grated Parmesan cheese.
- Dredge the chicken pieces in the flour, shaking off any excess. Dip them into the beaten eggs, ensuring they are fully coated. Press them into the breadcrumb mixture, covering both sides well.
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Once hot, add the breaded chicken pieces. Fry for about 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate lined with paper towels to drain any excess oil.
- Alternatively, for a healthier version, you can air fry them following this "Crispy Breaded Air Fryer Chicken Cutlets" recipe.
Assembling the Sandwich
- Mix pesto and mayonnaise in a small bowl, and set it aside.
- Cut the ciabatta rolls in half and, if you prefer, toast them lightly in a toaster or under the broiler to add some crunch. Spread a tablespoon of pesto mix over each roll.
- While the chicken is resting, warm up the marinara sauce in a small saucepan over low heat.
- Place a piece of fried chicken on the bottom half of each roll. Spoon a generous amount of marinara sauce over the chicken. Top with two slices of mozzarella cheese per sandwich.
- If you want the cheese to be perfectly melted and bubbly, place the assembled sandwiches (without the top half of the rolls) under a broiler for a couple of minutes. Keep a close eye on them to prevent burning.
- Add fresh basil leaves on top of the melted cheese if desired, and close the sandwiches with the top half of the rolls.
Notes
- Make sure your chicken breasts are sliced into thin cutlets for perfectly golden and crispy chicken pieces.
- Season the chicken before coating it.
- Use panko breadcrumbs for the best crisp coating.
- Freshly grated Parmesan works better than ready-grated Parmesan.
- Press the breadcrumb mixture onto the chicken so it sticks well.
- When frying the chicken, avoid overcrowding the pan to keep the oil temperature steady and get a crispy crust.
- Toast the ciabatta rolls lightly to help stop them from going soggy.
- Warm the marinara sauce before adding it to the sandwich.
- Serve your chicken parmesan sandwiches immediately - they are best enjoyed hot.
Carol says
Such a delicious sandwich. Crispy chicken, melted cheese, and sauce all together in a soft bun.