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A close-up, high-angle shot of a crispy chicken parmesan sandwich on a toasted hoagie roll with melted mozzarella and marinara sauce.
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The Best Chicken Parm Sandwich

This crispy chicken parm sandwich combines pan-fried breaded cutlets, warm marinara sauce, and melted Mozzarella and Provolone cheeses on a toasted garlic butter roll for a satisfying meal.
Course Dinner, Main Course
Cuisine Italian-American
Keyword chicken parm sandwich, chicken parmesan sandwich
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 sandwiches
Calories 680kcal
Author C. Sophie

Equipment

  • skillet
  • Meat mallet
  • Baking Sheet
  • Shallow bowls

Ingredients

Chicken & Breading

  • 2 boneless, skinless chicken breasts pounded to 1/2-inch thickness
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup seasoned breadcrumbs or crushed croutons
  • 0.5 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Vegetable oil for frying

Sandwich Assembly

  • 4 sturdy Hoagie or Italian rolls
  • 1 cup marinara sauce
  • 4 slices Mozzarella cheese
  • 4 slices Provolone cheese
  • 2 tablespoons garlic butter
  • 1 tablespoon pesto optional

Instructions

  • Pound the chicken breasts to a uniform 1/2-inch thickness to ensure even cooking and a better sandwich fit.
  • Set up a dredging station with three bowls: flour in the first, beaten eggs in the second, and a mixture of breadcrumbs and Parmesan cheese in the third.
  • Season the chicken with salt and pepper, then dredge in flour, dip in egg, and coat thoroughly with the breadcrumb mixture.
  • Heat vegetable oil in a skillet over medium-high heat and fry the chicken cutlets until golden brown and crispy on both sides.
  • Spread garlic butter on the split rolls and toast in the oven or under a broiler until lightly golden.
  • Spread a thin layer of pesto on the toasted bread if desired, then place the fried chicken on the rolls.
  • Top the chicken with marinara sauce and a combination of Mozzarella and Provolone cheeses.
  • Place the open-faced sandwiches under the broiler until the cheese is melted and bubbly, then close and serve immediately.

Notes

Informations nutritionnelles :
Calories : 680 kcal | Protéines : 45 g | Glucides : 52 g | Lipides : 32 g | Fibres : 4 g
 
Conseil : Conservez le pain, la sauce et le poulet séparément si vous prévoyez des restes. Réchauffez le poulet au four pour lui redonner tout son croustillant avant de dresser le sandwich.