If you're looking for a sandwich that's crispy, cheesy, and downright delicious, you've got to try this delicious Chicken Parmesan Sandwich Recipe.
Imagine a perfectly fried crispy chicken breast topped with marinara sauce and gooey mozzarella cheese, all nestled in a soft, grilled ciabatta roll. It's super easy to make and is perfect for lunch, weeknight dinner, or a fun family weekend treat.
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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 to slice chicken breasts into cutlets thinly or you can purchase pre-made chicken cutlets. If your chicken breasts are too large, pound them out to get them thin enough.
- Marinara sauce - I make my own as it is easy to make and tastes so good, but you can use your favorite brand of pre-maid pasta sauce.
- Flour - I use plain flour, also known as all-purpose flour, which helps the eggs stick better to the chicken.
- Eggs - Fresh free-range eggs help the breadcrumbs 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 you can use any fresh pesto you have in hand.
How to Make Chicken Parmesan Sandwich?
Making this delicious Chicken Parmesan Sandwich is very easy and straightforward. However, you need to follow a few simple steps and tips to achieve the best results:
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 on top of the melted cheese if desired, and close the sandwiches with the top half of the rolls.
Recipe Tips From the Chef
- Make sure your chicken breasts are sliced into thin cutlets for perfectly golden and crispy chicken pieces.
- When frying the chicken, avoid overcrowding the pan to keep the oil temperature steady and get a crispy crust.
- Use a good quality bread that is soft but firm and solid enough to hold the rich filling.
- 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 Mango Salad with Avocado and Cucumber
- Fresh and flavorful Persian Shirazi Salad
- Low-carb keto Roasted Red Pepper and Tomato Soup
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.
Sub rolls, ciabatta, or even a sturdy baguette work well. Choose a bread that can hold up to the sauce and cheese without becoming too soggy.
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 ideas to serve with your chicken Parmesan Sandwiches why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below, tag @cookingorgeous on Instagram, and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Chicken Parmesan Sandwich recipe as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Chicken Parmesan Sandwich Recipe
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
- 150 g marinara sauce
- 140 g mozzarella cheese
- 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.
- When frying the chicken, avoid overcrowding the pan to keep the oil temperature steady and get a crispy crust.
- Use a good quality bread that is soft but firm and solid enough to hold the rich filling.
- Serve your chicken parmesan sandwiches immediately - they are best enjoyed hot.
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