Chicken Parmesan Sandwich Recipe

Crispy breaded chicken and zesty marinara elevate this chicken parmesan sandwich to a deli-style favorite you’ll always want in your lunch rotation. It’s delicious with potato wedges, Caesar salad, onion rings, cold soda; in fact most things.

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Chicken Parmesan Sandwich Recipe Ingredients

Chicken Cutlets:

• 2 chicken breasts (sliced in half/butterflied)
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs, beaten
• 1 1/2 cups dried breadcrumbs
• 1/2 cup grated parmesan
• 1 tsp Italian seasoning

Other Stuff:

• 1 cup marinara sauce
• 1 cup shredded mozzarella
• 8–10 fresh basil leaves
• 1 French baguette (cut into sandwich portions)
• 2 tbsp olive oil
• Neutral oil (for frying)

How To Make Chicken Parmesan Sandwich Recipe

1. Bread the chicken: Set up your dredging station with three bowls: one for the flour seasoned with salt and pepper, one for the beaten eggs, and one for the breadcrumb and parmesan mix. Coat each piece of chicken in that exact order—flour, egg, then crumbs—and make sure to press the breading on well so every inch is covered in that cheesy crust.
2. Fry the cutlets: Heat a good splash of neutral oil in a large skillet until it’s shimmering. Fry the chicken for about 3 to 4 minutes per side until it is beautifully golden brown and fully cooked through, then transfer the cutlets to a wire rack to ensure the bottoms stay crispy rather than getting soggy on a plate.
3. Toast the bread: Slice your baguette into sandwich-sized portions and drizzle the insides with a little olive oil. Pop them under the broiler for just 1 to 2 minutes until they are toasted and crisp, but be sure to keep a very close eye on them as they can go from perfect to burnt in seconds.
4. Melt the cheese: Top each of the hot chicken cutlets with a generous spoonful of marinara sauce and a handful of shredded mozzarella. Slide them back under the broiler until the cheese is melty and bubbly, then tuck those fresh basil leaves right into the cheese for a hit of aromatic freshness.
5. Assemble the sandwich: Layer the cheesy chicken into the toasted baguette and give the whole sandwich a little press to bring all those flavors together. Serve it up immediately while it’s hot—it’s definitely best that way for the ultimate crunch.

Recipe Tips

• How to prevent a soggy sandwich: Always rest your fried chicken on a wire rack instead of a paper towel; this allows air to circulate and keeps the breading perfectly crisp.
• Why press the breadcrumbs: Firmly pressing the breadcrumb mixture into the egg-washed chicken ensures the coating creates a solid “shell” that won’t flake off during frying.
• How to choose the best bread: A crusty French baguette or an Italian sub roll is best because it provides enough structure to hold the heavy chicken, sauce, and melted cheese without falling apart.
• Best way to handle basil: Add the fresh basil after the broiler stage or right at the end so it doesn’t turn black from the high heat, preserving its bright green color and flavor.

What To Serve With Chicken Parmesan Sandwich Recipe?

This Chicken Parmesan Sandwich Recipe is a hearty, savory meal that needs a classic side! A serving of Crispy Potato Wedges or Garlic Fries is the traditional choice for a filling lunch. For a lighter touch, a crisp Caesar Salad with extra parmesan adds a lovely crunch that balances the rich marinara! A cold Cream Soda or a Pitcher of Iced Tea pairs wonderfully with the salty, herb-infused chicken.

How To Store Chicken Parmesan Sandwich Recipe

• Refrigerate: Store the fried chicken cutlets and the marinara sauce separately for up to 3 days to keep the breading from getting mushy.
• Reheat: Warm the chicken in an air fryer or oven at 375 F for 5 minutes to restore the crunch before assembling the sandwich.
• Freezing: You can freeze the fried chicken cutlets for up to 2 months; simply reheat from frozen in the oven until hot and crispy.

Chicken Parmesan Sandwich Recipe Nutrition Facts

• Calories: 540 kcal
• Total Fat: 22 g
• Saturated Fat: 9 g
• Cholesterol: 115 mg
• Sodium: 890 mg
• Total Carbohydrates: 48 g
• Protein: 38 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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