I made a Chicken Parmesan Sandwich using baked parmesan chicken, mozzarella, and marinara on toasted bread, designed to make weekly meal planning easier.

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I’ve been chasing the perfect sandwich for years, and this Parmesan Crusted Chicken Sandwich finally made me stop. The crunch from panko breadcrumbs and the melt of fresh mozzarella combine into something dangerously addictive.

It’s not just any Chicken Parmesan Sandwich; there’s an extra crisp and chewy contrast that makes each bite feel new. I keep wondering how a sandwich can be so simple yet punchy, and every time I eat one I find a little twist I missed before.

Trust me, it’s worth the fuss, and you’ll be thinking about it between meals.

Ingredients

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Chicken breasts: lean protein, filling, good iron, soaks up sauce and seasoning
Panko breadcrumbs: extra crunch, light carbs, makes crisp coating, wont go soggy
Parmesan: salty umami, punchy flavor, lots of calcium, small sprinkle goes far
Fresh mozzarella: melts silky, mild milky taste, adds creamy texture and salt
Marinara sauce: bright tomato tang, vitamin C, herbs add savory sweetness, balances richness
Olive oil: heart healthy fats, adds richness, helps brown crumbs and improve flavor
Sturdy rolls: soak sauce without falling apart, give chewy carb comfort, good grip
Fresh basil: bright herb, fragrant, adds fresh lift and color, not needed but nice

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts (about 3 small or 2 large) cut into sandwich sized cutlets or pounded to 1/2 inch

1/2 cup all-purpose flour

2 large eggs, beaten with 1 tablespoon water

1 cup panko breadcrumbs

1/2 cup finely grated Parmesan cheese plus extra for sprinkling

1 teaspoon dried Italian seasoning

1/2 teaspoon garlic powder

1 teaspoon kosher salt plus more to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil for brushing or baking (or more if frying)

1 1/2 cups marinara sauce, warmed

8 ounces fresh mozzarella, sliced or 1 1/2 cups shredded mozzarella

4 sturdy sandwich rolls or small baguettes or ciabatta rolls (6 to 8 inches)

2 tablespoons unsalted butter softened, for toasting rolls (or olive oil)

Fresh basil leaves or chopped parsley for garnish, optional

How to Make this

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1. Preheat oven to 425 F and warm the marinara in a small pot or microwave, set aside; if you plan to fry instead of bake, heat about 1/4 inch oil in a large skillet over medium high heat.

2. Pound chicken to about 1/2 inch thickness or trim into sandwich size cutlets, then season both sides with 1 teaspoon kosher salt and 1/2 teaspoon pepper.

3. Set up a dredging station: bowl of 1/2 cup flour, bowl of beaten eggs (2 eggs plus 1 tablespoon water), and a bowl with 1 cup panko, 1/2 cup finely grated Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder and a pinch more salt and pepper; mix well.

4. Coat each cutlet in flour, shake off excess, dip in egg, then press into the panko mixture so it sticks good on both sides.

5. For baking: place breaded cutlets on a rimmed baking sheet lined with foil or parchment, brush both sides lightly with the 2 tablespoons olive oil and bake 12 to 16 minutes until golden and 165 F inside, flipping halfway; for frying: fry in the hot skillet 3 to 4 minutes per side until deep golden and cooked through, drain briefly on paper towels.

6. Move hot cutlets to the baking sheet or keep in the skillet, spoon about 2 to 3 tablespoons warmed marinara on each cutlet, then top with slices or shredded mozzarella (about 8 ounces total); sprinkle extra Parmesan if you like.

7. Put cutlets under the broiler or back in the 425 F oven just long enough for the cheese to melt and bubble, about 1 to 3 minutes, watch it closely so it doesn’t burn.

8. While cheese melts, split rolls and spread softened butter on cut sides, toast cut sides in a skillet or under the broiler until golden and crisp.

9. Assemble sandwiches: spoon a little extra marinara on the roll bottoms, place the cheesy chicken, add fresh basil leaves or chopped parsley, top with roll tops, press gently and let rest a minute so the juices settle; serve with extra grated Parmesan and more marinara for dipping.

Equipment Needed

1. Rimmed baking sheet lined with foil or parchment, for baking and broiling, saves you from a big mess
2. Large skillet for frying or toasting rolls, 10 inch or whatever you got, works either way it’s fine
3. Meat mallet or heavy rolling pin to pound chicken to about 1/2 inch, don’t smash it to bits
4. Cutting board and a good chef knife for trimming breasts and slicing rolls
5. Three shallow bowls or pie plates for the flour, egg wash, and panko mix
6. Tongs and a spatula for flipping and moving hot cutlets without burning your fingers
7. Pastry brush or spoon to brush olive oil and to spoon marinara onto cutlets
8. Instant read thermometer to make sure chicken hits 165 F, trust this not guesswork
9. Paper towels and a cooling rack or plate to drain and rest fried or baked cutlets

FAQ

Can I bake the cutlets instead of frying them?

Yes. Brush both sides with olive oil, bake on a wire rack over a sheet pan at 425 F for about 15 to 20 minutes, flipping once, until the crust is golden and the internal temp reaches 165 F. Baking gives you less mess, but pan frying in a few tablespoons of oil gives a crispier crust.

How do I keep the sandwich from getting soggy?

Toast the rolls with butter or olive oil first, don’t drown the cutlet in sauce, and spoon a thin layer of warmed marinara only where the cheese will sit. Also place the sauce on the chicken not the bottom bun, and eat soon after assembling.

Can I use frozen chicken or other cuts of chicken?

Use thawed chicken, patted very dry. You can use thin chicken cutlets, tenders, or boneless thighs but adjust cooking time. If using thick breasts, pound them to about 1/2 inch for even cooking.

What’s the easiest way to get gooey, slightly brown cheese?

Top the hot cutlet with sliced or shredded mozzarella then broil for 1 to 2 minutes until bubbly and lightly browned. Watch it the whole time, it goes from perfect to burned fast.

Any quick swaps for ingredients if I’m missing stuff?

Panko can be regular breadcrumbs, Parmesan can be Pecorino Romano, and provolone works for mozzarella. For gluten free use GF flour and breadcrumbs. If you need an egg swap, use buttermilk or a thick yogurt wash but results may vary.

Can I make these ahead and reheat later?

Yes, cook the breaded cutlets fully, cool, then refrigerate in an airtight container up to 3 days. Reheat in a 350 F oven until 165 F, add sauce and cheese near the end to melt. Microwaving will make them soggy so avoid if you can.

Best Chicken Parmesan Sandwiches Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs (same weight, cook a couple minutes longer, they stay juicier), or turkey cutlets (same thickness works), or for a vegetarian twist use 1/2 inch eggplant slices or large portobello caps (roast or grill 8-10 min first so they aren’t watery).
All-purpose flour: use a 1:1 gluten-free flour blend if needed, or rice flour or cornstarch for a super crisp crust (if using cornstarch you can use a little less, it crisps faster).
Panko breadcrumbs: you can use regular Italian breadcrumbs, crushed saltine or Ritz crackers, or even crushed cornflakes for extra crunch; gluten-free panko works too if avoiding gluten.
Fresh mozzarella: substitute shredded low-moisture mozzarella for less moisture and better melt, or use provolone or fontina slices for a more pronounced flavor and easier melting.

Pro Tips

1. Pound the breasts to an even thickness but dont flatten them into mush. Put each piece in a zipper bag or between two sheets of plastic wrap and use a meat mallet or heavy skillet. Even thickness means they cook the same and the crust stays crisp instead of the center drying out.

2. Make the breading stick: pat the chicken very dry, press the panko mixture into the surface with your palm, then let the breaded cutlets rest in the fridge for 15 to 20 minutes so the crumbs set. That little chill step stops flakes from falling off when you flip or move them.

3. For maximum crunch when baking, set the cutlets on a rack over a baking sheet so hot air circulates under them, and brush or spray oil right before they go in. If you fry, heat the oil until it shimmers but isnt smoking and dont crowd the pan or the oil temp will drop and the crust will turn greasy.

4. Keep the sandwich from getting soggy: pat any fresh mozzarella dry with paper towels or use thin slices so it melts fast, toast the cut sides of the rolls until crisp, and add fresh basil or parsley at the very end so it stays bright and doesnt wilt.

Best Chicken Parmesan Sandwiches Recipe

Recipe by Sarah level

0.0 from 0 votes

I made a Chicken Parmesan Sandwich using baked parmesan chicken, mozzarella, and marinara on toasted bread, designed to make weekly meal planning easier.

Servings

servings

Calories

1061

kcal

Equipment: 1. Rimmed baking sheet lined with foil or parchment, for baking and broiling, saves you from a big mess
2. Large skillet for frying or toasting rolls, 10 inch or whatever you got, works either way it’s fine
3. Meat mallet or heavy rolling pin to pound chicken to about 1/2 inch, don’t smash it to bits
4. Cutting board and a good chef knife for trimming breasts and slicing rolls
5. Three shallow bowls or pie plates for the flour, egg wash, and panko mix
6. Tongs and a spatula for flipping and moving hot cutlets without burning your fingers
7. Pastry brush or spoon to brush olive oil and to spoon marinara onto cutlets
8. Instant read thermometer to make sure chicken hits 165 F, trust this not guesswork
9. Paper towels and a cooling rack or plate to drain and rest fried or baked cutlets

Ingredients

1 1/2 pounds boneless skinless chicken breasts (about 3 small or 2 large) cut into sandwich sized cutlets or pounded to 1/2 inch
1/2 cup all-purpose flour
2 large eggs, beaten with 1 tablespoon water
1 cup panko breadcrumbs
1/2 cup finely grated Parmesan cheese plus extra for sprinkling
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1 teaspoon kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil for brushing or baking (or more if frying)
1 1/2 cups marinara sauce, warmed
8 ounces fresh mozzarella, sliced or 1 1/2 cups shredded mozzarella
4 sturdy sandwich rolls or small baguettes or ciabatta rolls (6 to 8 inches)
2 tablespoons unsalted butter softened, for toasting rolls (or olive oil)
Fresh basil leaves or chopped parsley for garnish, optional

Directions

Preheat oven to 425 F and warm the marinara in a small pot or microwave, set aside; if you plan to fry instead of bake, heat about 1/4 inch oil in a large skillet over medium high heat.
Pound chicken to about 1/2 inch thickness or trim into sandwich size cutlets, then season both sides with 1 teaspoon kosher salt and 1/2 teaspoon pepper.
Set up a dredging station: bowl of 1/2 cup flour, bowl of beaten eggs (2 eggs plus 1 tablespoon water), and a bowl with 1 cup panko, 1/2 cup finely grated Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder and a pinch more salt and pepper; mix well.
Coat each cutlet in flour, shake off excess, dip in egg, then press into the panko mixture so it sticks good on both sides.
For baking: place breaded cutlets on a rimmed baking sheet lined with foil or parchment, brush both sides lightly with the 2 tablespoons olive oil and bake 12 to 16 minutes until golden and 165 F inside, flipping halfway; for frying: fry in the hot skillet 3 to 4 minutes per side until deep golden and cooked through, drain briefly on paper towels.
Move hot cutlets to the baking sheet or keep in the skillet, spoon about 2 to 3 tablespoons warmed marinara on each cutlet, then top with slices or shredded mozzarella (about 8 ounces total); sprinkle extra Parmesan if you like.
Put cutlets under the broiler or back in the 425 F oven just long enough for the cheese to melt and bubble, about 1 to 3 minutes, watch it closely so it doesn't burn.
While cheese melts, split rolls and spread softened butter on cut sides, toast cut sides in a skillet or under the broiler until golden and crisp.
Assemble sandwiches: spoon a little extra marinara on the roll bottoms, place the cheesy chicken, add fresh basil leaves or chopped parsley, top with roll tops, press gently and let rest a minute so the juices settle; serve with extra grated Parmesan and more marinara for dipping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.