Description
These Chicken Parmesan Sandwiches are crispy, cheesy, and packed with marinara flavor—perfect for a comforting weeknight dinner. Crunchy chicken cutlets, melty mozzarella, and fresh basil all stacked on toasted buns make this a family-approved classic.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (halved lengthwise)
- ½ cup all-purpose flour
- 4 large eggs (whisked)
- 1¼ cups Italian breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons dried basil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
- 2 cups canola oil (for frying)
- 6 Italian-style buns or hoagie rolls
- 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
- Set up dredging station: combine breadcrumbs, spices, and Parmesan in one bowl; place flour in another; whisk eggs in a third.
- Dredge chicken cutlets: coat in flour, dip in egg, coat in breadcrumb mix, back into egg, and finish with breadcrumbs again.
- Fry chicken in hot oil over medium heat, 3–4 minutes per side until golden and cooked through (165°F). Drain on rack.
- Top chicken with mozzarella slices and broil for 3 minutes or until bubbly and melted.
- Halve buns, spread with butter, sprinkle garlic salt, and broil until golden.
- Warm marinara sauce. Place cheesy chicken on toasted buns, spoon over sauce, and sprinkle with fresh basil.
- Serve hot and enjoy!
Notes
Store fried chicken (unsauced) in fridge up to 3 days or freeze for 3 months. Broil and assemble fresh for best texture. Swap mozzarella for provolone or try ciabatta rolls for a twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 670
- Sugar: 5g
- Sodium: 880mg
- Fat: 34g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg