Chicken Parm Sandwich
This Chicken Parmesan Sandwich is everything you love about classic chicken parm—crispy breaded cutlets, rich marinara, and perfectly melted mozzarella—tucked into a warm, toasty ciabatta roll. Each bite delivers a satisfying crunch from the golden chicken, balanced by tangy tomato sauce and a blanket of gooey, bubbly cheese. Simple, hearty, and irresistibly comforting, this sandwich makes an easy weeknight dinner or a crowd-pleasing lunch that feels straight out of your favorite Italian deli.
Equipment
- 1 Large skillet
- 1 Cookie sheet
- 1 Wire rack
Ingredients
- 1 cup all-purpose flour
- 2 large egg lightly beaten
- 2 cups bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 boneless skinless chicken breast each cut in half
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup Italian seasoning
- 1/2 cup olive oil
- 4 ciabatta rolls or any other Italian roll , split in half and toasted
- 8 slices mozzarella cheese
- 1 cup marinara warmed check out our fresh marinara sauce recipe!
Instructions
- Place flour and egg in separate medium sized bowls. In another bowl, toss breadcrumbs with Italian seasoning and Parmesan cheese.
- Pound chicken with a meat mallet to 1/2-in. thickness; season with salt and pepper on both sides evenly. Dip chicken in flour coating both sides; shake off any excess flour before dipping the cutlet into the egg, and then into the seasoned crumb mixture.
- In a large skillet, heat oil over medium heat. Add chicken; cook until coating is golden brown and chicken temps 165 degrees Fahrenheit, 4-5 minutes per side.
- Transfer cutlets to a wire rack lined baking sheet topping each with marinara and 2 slices of cheese. Place into a broiler for 1-2 minutes or until cheese is bubbly.
- Carefully place dressed cutlets onto toasted ciabatta rolls, slice diagonally and serve!