Chicken Parmesan Sandwich
This Chicken Parmesan Sandwich is a flavorful handheld version of the classic Italian-American dish, featuring crispy breaded chicken, melted mozzarella, zesty marinara sauce, and fresh basil on crusty bread.
Servings: 4 servings
Ingredients
- 2 chicken breasts sliced into thin cutlets (4 cutlets total)
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 eggs beaten
- 1 ½ cups dried breadcrumbs
- ½ cup parmesan cheese freshly grated
- 1 teaspoon Italian seasoning
- 1 cup marinara sauce
- 1 cup mozzarella cheese shredded
- 8-10 fresh basil leaves chopped
- 1 French baguette or 4 Italian-style breads or French rolls sliced in half
- 2 tablespoons olive oil
- 1-2 cups vegetable oil (canola or vegetable), for frying
Instructions
Prepare the Chicken Cutlets
- Slice the chicken breasts into thin cutlets and pat them dry with paper towels to remove excess moisture.
Set Up Your Breading Station
- In three shallow bowls, combine flour, salt, and pepper in the first bowl; beat eggs in the second bowl; and mix breadcrumbs, parmesan cheese, and Italian seasoning in the third bowl.
Coat the Chicken
- Dredge each chicken cutlet first in the flour mixture, shake off excess, dip into beaten eggs, and then coat with the breadcrumb mixture, pressing gently to adhere.
Fry the Chicken
- Heat 1-2 cups of vegetable oil in a large skillet over medium heat to about 350°F. Fry the breaded chicken cutlets for 3-4 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Assemble the Sandwiches
- Preheat oven to 375°F (190°C). Slice bread in half lengthwise and lightly brush the inside with olive oil. Spread marinara sauce on the bottom half.
- Place fried chicken cutlets on top of the marinara sauce, sprinkle shredded mozzarella cheese evenly over the chicken, then add chopped fresh basil leaves.
Melt the Cheese
- Place assembled sandwiches on a baking sheet and bake in the preheated oven for 8-10 minutes until the mozzarella is melted and bubbly.
Serve
- Remove from oven, close the sandwiches with the top halves of the bread, and serve immediately while warm.
Equipment
- Large Skillet
- Three Shallow Bowls
- Baking Sheet
Notes
For extra crispy chicken, use panko breadcrumbs. Make sure oil is hot before frying to avoid greasy chicken. Optionally grill bread before assembling for extra crunch. Use freshly grated parmesan for best flavor. Avoid overcrowding the pan to maintain oil temperature. Let fried chicken rest on a wire rack to keep crust crispy. Variations include adding red pepper flakes for heat, swapping mozzarella for other cheeses, mixing fresh herbs into breadcrumbs, using breaded eggplant for a vegetarian option, trying different breads like ciabatta or focaccia, or spreading garlic butter on the bread before assembling.