Chicken Parmesan Sandwiches are incredibly flavorful and delicious. Easy to make at home to satisfy those Italian Sub cravings with tender and crispy fried chicken topped with marinara and mozzarella.
My kids would eat crispy chicken sandwiches everyday of the week. However, it takes an epic sandwich to get me excited and these Chicken Parmesan Sandwiches are just the ticket.
Chicken Parmesan Sandwiches ~ Easy Dinner Recipe
Breaded chicken cutlets are shallow fried until crispy and delicious. Served up on a buttery toasted bun with plenty of marinara sauce and melty mozzarella cheese. A family favorite dinner that will have everyone excited about dinner time.
Ingredients Needed:
For the Chicken:
- Chicken Breasts
- Eggs
- All Purpose Flour
- Panko Bread Crumbs
- Ritz Crackers
- Granulated Garlic
- Dried Basil
- Dried Oregano
- Vegetable Oil for Frying
For the Marinara:
- Tomato Sauce
- Sugar
- Granulated Garlic
- Onion Powder
- Dried Basil
- Dried Oregano
- Kosher Salt
- Fresh Ground Pepper
- Smoked Paprika
For the Sandwiches:
- Hoagie Buns
- Butter
- Fresh Mozzarella Cheese
- Fresh Parsley
Step-by-Step Instructions:
For the Chicken:
- Slice the chicken breasts into thirds, lengthwise, about ¼ inch thick to create the cutlets. If the cutlets are uneven thickness, pound with a meat mallet to create an even thickness. Cutlets can be purchased but it is almost always less expensive to buy chicken breasts and trim them down yourself.
- Set up a breading station with three bowls.
- In a shallow bowl, add panko, crushed Ritz crackers, grated Parmesan, garlic, basil and oregano. Mix well.
- Add eggs to one bowl, beating well.
- In another bowl add all purpose flour.
- Line a rimmed baking sheet with parchment paper or foil.
- Dredge chicken into flour, egg and then bread crumb mixture. If you like a thick crust, repeat the egg and bread crumb layers.
- Place breaded chicken onto lined baking sheet.
- Add vegetable oil to a cast iron skillet or heavy bottom skillet. Heat to 350°.
- Cook chicken 2- 3 slices at a time, not over crowding the pan. Cook for 5 -6 minutes per side or until internal temperature reaches 165° using a digital thermometer.
- Remove to a paper towel lined wire rack placed in a rimmed baking sheet.
Prepare the Marinara Sauce:
- Add tomato sauce, sugar, garlic, onion, basil, oregano, salt, pepper and smoked paprika. Whisk together and cook over low heat until heated through. Set aside and keep warm.
Make the Sandwiches:
- Slice buns in half. Butter and lightly toast under the broiler.
- Spread marinara sauce over bottom of each bun, top with chicken. Add more marinara sauce and slices of mozzarella cheese. Set the tops of the buns aside. Place the sandwiches under the broiler, watching carefully until cheese is melted.
- Remove from oven, garnish more grated parmesan and parsley and add top buns.
- Serve immediately.
Recipe Notes and Variations:
- Yield: 6 Sandwiches: Cut the recipe in half or double as needed.
- Storage: Prepared sandwiches can be wrapped in plastic wrap and refrigerated up to 2 days. Leftover chicken should be wrapped in plastic wrap and stored in the refrigerator up to 4 days. Marinara can be stored in an airtight container in the refrigerator up to 2 weeks.
- Reheat: For prepared sandwiches, wrap in foil and place in a 350° oven for 20 minutes or until heated through. Heat chicken in a skillet lightly coated in oil over low heat, turning after about 4 minutes and continue to cook until heated through. Marinara can be microwaved in 30 second intervals until heated through. Assemble sandwiches as directed.
- Variations:
- Boneless chicken thighs will also work for this recipe. Pound the thighs into an even thickness before breading.
- Store bought marinara can be substituted if you need something quicker and easier. Use your favorite brand.
- Using the cracker crumbs is optional, use double the amount of Panko if desired. We like the extra crunch from the cracker crumbs.
- Shredded mozzarella or sliced mozzarella can be substituted for the fresh mozzarella.
- Serve with cooked spaghetti rather than making sandwiches.
More Delicious Sandwiches to Try:
- Chicken Fried Steak Sandwiches
- Chicken Tender Sandwiches
- Blackened Shrimp Po Boys
- Philly Chicken Sandwiches
- Meatball Subs
If you are looking for an easy dinner that will satisfy even the picky eaters, these Chicken Parmesan Sandwiches are the answer. A filling sandwich filled with crispy chicken, flavorful marinara and mozzarella cheese on a buttery toasted bun.
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Yield: 6
Chicken Parmesan Sandwiches
Chicken Parmesan Sandwiches are incredibly flavorful and delicious. Easy to make at home to satisfy those Italian Sub cravings with tender and crispy fried chicken topped with marinara and mozzarella.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
For the Chicken:
- 2 large chicken breasts, about 1 to 1 ¼ pounds
- 4 large eggs
- 1 cup all purpose flour
- 1 cup Panko bread crumbs
- 1 cup Ritz cracker crumbs
- 1 ½ cups grated Parmesan, plus more for garnish
- 1 tablespoon granulated garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3 cups vegetable oil
For the Marinara Sauce:
- 15 ounces tomato sauce
- ⅓ cup sugar
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the Sandwiches:
- 6 Italian rolls or hoagie buns
- 3 tablespoons butter
- 6 ounces sliced, fresh mozzarella cheese
- fresh parsley, optional garnish
Instructions
- For the Chicken:
- Slice the chicken breasts into thirds, lengthwise, about ¼ inch thick to create the cutlets. If the cutlets are uneven thickness, pound with a meat mallet to create an even thickness.
- Set up a breading station with three bowls. Add eggs to one bowl, beating well. In another bowl add all purpose flour. In a third bowl, add panko, crushed Ritz crackers, grated Parmesan, garlic, basil and oregano. Mix well.
- Line a rimmed baking sheet with parchment paper or foil.
- Dredge chicken into flour, egg and then bread crumb mixture. If you like a thick crust, repeat the egg and bread crumb layers. Place breaded chicken onto lined baking sheet.
- Add vegetable oil to a cast iron skillet or heavy bottom skillet. Heat to 350°.
- Cook chicken 2- 3 slices at a time, not over crowding the pan. Cook for 5 -6 minutes per side or until internal temperature reaches 165°.
- Remove to a paper towel lined wire rack placed in a rimmed baking sheet.
Prepare the Marinara Sauce:
- Add tomato sauce, sugar, garlic, onion, basil, oregano, salt, pepper and smoked paprika. Whisk together and cook over low heat until heated through. Set aside and keep warm.
Make the Sandwiches:
- Slice buns in half. Butter and lightly toast under the broiler.
- Spread marinara sauce over bottom of each bun, top with chicken. Add more marinara sauce and slices of mozzarella cheese. Set the tops of the buns aside. Place the sandwiches under the broiler, watching carefully until cheese is melted.
- Remove from oven, garnish more grated parmesan and parsley and add top buns. Serve immediately.
Notes
Recipe Notes and Variations:
- Storage: Prepared sandwiches can be wrapped in plastic wrap and refrigerated up to 2 days. Leftover chicken should be wrapped in plastic wrap and stored in the refrigerator up to 4 days. Marinara can be stored in an airtight container in the refrigerator up to 2 weeks.
- Reheat: For prepared sandwiches, wrap in foil and place in a 350° oven for 20 minutes or until heated through. Heat chicken in a skillet lightly coated in oil over low heat, turning after about 4 minutes and continue to cook until heated through. Marinara can be microwaved in 30 second intervals until heated through. Assemble sandwiches as directed.
- Variations:
Boneless chicken thighs will also work for this recipe. Pound the thighs into an even thickness before breading.
- Store bought marinara can be substituted if you need something quicker and easier. Use your favorite brand.
- Using the cracker crumbs is optional, use double the amount of Panko if desired. We like the extra crunch from the cracker crumbs.
- Shredded mozzarella or sliced mozzarella can be substituted for the fresh mozzarella.
- Serve with cooked spaghetti rather than making sandwiches.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 846Total Fat: 39gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 217mgSodium: 1705mgCarbohydrates: 82gFiber: 6gSugar: 18gProtein: 41g
Nutritional calculations are estimated and may not be accurate.
Gina M
This recipe is a family favorite and highly requested! Such a tasty sandwich!