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.
Servings: 6
Calories: 846kcal
Ingredients
For the Chicken:
- 2 large chicken breasts about 1 to 1 1/4 pounds
- 4 large eggs
- 1 cup all purpose flour
- 1 cup Panko bread crumbs
- 1 cup Ritz cracker crumbs
- 1 1/2 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
- 1/3 cup sugar
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 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 1/4 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:
- 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
Serving: 1g | Calories: 846kcal | Carbohydrates: 82g | Protein: 41g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 1705mg | Fiber: 6g | Sugar: 18g