Chicken Parm Sandwich Recipe

Name: Chicken Parm Sandwich Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 people
Ingredients: 3 chicken breasts; ½ cup flour; 4 eggs; 1 ¼ cup Italian flavored breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 ½ teaspoons dried basil; 1 teaspoon salt; ½ teaspoon pepper; ½ cup fresh parmesan cheese; 2 cups cooking oil; 6 Italian style buns; ¼ cup butter; ½ teaspoon garlic salt; 8 ounces mozzarella cheese; 1 ½ cups marinara sauce; ⅓ cup fresh basil

User Reviews

4.7

261 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
6 people
Calories
733 kcal
Course
Main Course, Lunch
Cuisine
American

Chicken Parm Sandwich Recipe

Nevaeh Jackson

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You are going to love these delicious chicken parmesan sandwiches! The chicken is wonderfully tender and crispy, topped with marinara and mozzarella for a really tasty bite!

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Ingredients

Servings

3 chicken breasts cut in half lengthwise
½ cup flour
4 eggs whisked
1 ¼ cup Italian flavored breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoons dried basil
1 teaspoon salt
½ teaspoon pepper
½ cup fresh parmesan cheese grated
2 cups cooking oil
6 Italian style buns
¼ cup butter
½ teaspoon garlic salt
8 ounces mozzarella cheese sliced
1 ½ cups marinara sauce
⅓ cup fresh basil chopped

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Instructions

In a small bowl, mix bread crumbs, garlic powder, onion powder, dried basil, salt, pepper, and grated parmesan cheese. Transfer to a shallow bowl. Whisk eggs and transfer to a second shallow bowl. Place flour in a third shallow bowl.
Dredge chicken by dipping the cutlets in the following order: flour, egg, breadcrumbs, egg, breadcrumbs.
Heat oil in pan on medium high heat. When oil is hot, turn heat down to medium and shallow fry the chicken for three to four minutes on each side, until golden brown and no longer pink inside.
Place the chicken on a rack over a cookie sheet and top with sliced mozzerella cheese. Broil the chicken for 3 minutes until the cheese is melted. Watch carefully so they don’t burn.
Cut buns in half, spread with butter and sprinkle with garlic salt. Toast under the broiler for 3-5 minutes, watching carefully.
Heat marinara sauce in the microwave for 1 minute, stirring after 30 seconds. Spoon ¼ cup marinara sauce on each chicken cutlet and sprinkle with chopped basil. Place on buns and serve.

Notes

Storage: Store the chicken parm (without the buns) in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Assemble fresh to make sandwiches.
Store the chicken parm (without the buns) in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Assemble fresh to make sandwiches.
Dredging the chicken in the egg a second time adds a nice thick crust.
The buns I used were labeled ‘Italian Hoagies’, but any oblong shape will work.
I used canola oil, but olive oil works too.

Nutrition Information

Show Details

Calories 733kcal (37%) Carbohydrates 52g (17%) Protein 48g (96%) Fat 36g (55%) Saturated Fat 14g (70%) Cholesterol 237mg (79%) Sodium 1873mg (78%) Potassium 739mg (21%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1085IU (22%) Vitamin C 6mg (7%) Calcium 353mg (35%) Iron 14mg (78%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 733 kcal

% Daily Value*

Calories	733kcal	37%
Carbohydrates	52g	17%
Protein	48g	96%
Fat	36g	55%
Saturated Fat	14g	70%
Cholesterol	237mg	79%
Sodium	1873mg	78%
Potassium	739mg	16%
Fiber	3g	12%
Sugar	8g	16%
Vitamin A	1085IU	22%
Vitamin C	6mg	7%
Calcium	353mg	35%
Iron	14mg	78%