4.7 from 261 votes
Chicken Parm Sandwich Recipe
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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 people
Calories: 733 kcal
Course:
Main Course , Lunch
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.