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Chicken Parm Sandwich Recipe

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4 from 11 reviews

This Chicken Parm Sandwich recipe features crispy fried chicken cutlets coated with flavorful Italian-seasoned breadcrumbs, topped with melted mozzarella cheese and fresh basil, all nestled inside toasted Italian-style buns with a garlic butter spread. Ready in just 35 minutes, this hearty sandwich combines classic Italian flavors with comforting textures, perfect for a satisfying meal whether served for lunch or dinner.

Ingredients

Chicken and Breading

  • 3 boneless, skinless chicken breasts (cut in half lengthwise)
  • ½ cup all-purpose flour
  • 4 large eggs (whisked)
  • 1¼ cup Italian breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1½ teaspoons dried basil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup grated parmesan cheese
  • 2 cups canola oil (for frying)

Buns and Toppings

  • 6 Italian-style buns
  • ¼ cup unsalted butter (½ stick)
  • ½ teaspoon garlic salt
  • 8 ounces mozzarella cheese (sliced)
  • 1½ cups marinara sauce
  • ⅓ cup chopped fresh basil

Instructions

  1. Mix the breadcrumb seasoning: In a small bowl, combine Italian breadcrumbs, garlic powder, onion powder, dried basil, kosher salt, ground black pepper, and grated parmesan cheese. Transfer this mix to a shallow bowl for easy dredging.
  2. Prepare dredging stations: Whisk the eggs in a separate shallow bowl. Place the all-purpose flour in a third shallow bowl.
  3. Dredge the chicken: Dip each chicken cutlet in the flour first, then the egg, followed by the breadcrumb mixture, again in the egg, and finally another layer of breadcrumbs. This double dredging ensures a crispy coating.
  4. Fry the chicken: Heat canola oil in a pan over medium-high heat. Once hot, reduce heat to medium and shallow fry each chicken piece for 3 to 4 minutes per side until golden brown and cooked through with no pink in the center.
  5. Broil with mozzarella: Place the fried chicken cutlets on a rack over a baking sheet. Top each with sliced mozzarella cheese and broil for about 3 minutes until the cheese melts. Monitor closely to prevent burning.
  6. Toast the buns: Slice the Italian-style buns in half. Spread with unsalted butter and sprinkle garlic salt on each half. Toast the buns under the broiler for 3 to 5 minutes until lightly browned, keeping a close eye to avoid burning.
  7. Heat the marinara sauce: Warm the marinara sauce in the microwave for 1 minute, stirring halfway through to ensure even heating.
  8. Assemble the sandwiches: Spoon approximately ¼ cup of heated marinara sauce over each chicken cutlet. Sprinkle with chopped fresh basil. Place the sauced cutlets on the toasted buns and serve immediately.

Notes

  • Cut chicken breasts lengthwise to create thinner cutlets for quicker, even cooking.
  • Use a shallow frying pan and enough oil for shallow frying to ensure a golden crust.
  • Watch the broiler carefully during cheese melting and bun toasting to prevent burning.
  • Double dredging with egg and breadcrumbs adds extra crunch to the chicken coating.
  • Fresh basil garnish adds a bright flavor contrast to the rich sandwich.
  • Italian-style buns work best for authentic flavor and texture, but any soft sandwich rolls may be used.

Find it online: https://cookedbygrace.com/chicken-parm-sandwich-recipe/