Go Back
–+ servings
Homemade chicken parm sandwich with crispy breaded chicken, melted mozzarella, fresh basil, and marinara on a toasted brioche bun.

Chicken Parm Sandwich

Chicken Parm Sandwich – crispy breaded chicken cutlets, melty mozzarella and provolone, tangy marinara, and fresh basil all nestled in toasted ciabatta rolls. Restaurant-quality comfort food you can make at home.
No ratings yet
Print Pin
Course: dinner, Main Course
Cuisine: Italian-American
Keyword: Best chicken parm sandwich recipe, Chicken Parm Sandwich, Chicken parm sandwich NYC, Chicken parm sandwich recipes, Easy chicken parm sandwich, Grilled chicken parm sandwich
Prep Time: 15 minutes
Cook Time: 12 minutes
Assembly Time: 7 minutes
Total Time: 34 minutes
Servings: 4 sandwiches
Calories: 690kcal
Cost: $16

Equipment

  • Large skillet or frying pan (For pan-frying the chicken)
  • Meat mallet or rolling pin (For pounding chicken (optional)
  • Shallow dishes (For breading station)
  • Baking sheet with rack (For baking cutlets (optional)
  • Tongs (For flipping chicken)
  • Paper Towels (For draining cooked chicken)
  • Cutting board (For slicing bread and chicken)
  • Knife (For slicing bread)
  • Broiler-safe pan (For melting cheese)
  • Instant-read thermometer (Optional – for checking doneness)

Ingredients

For the Crispy Chicken:

  • 2 Chicken breasts - Boneless, skinless (about 8 oz each)
  • 1 cup Italian breadcrumbs - Or mix plain breadcrumbs + 1 tablespoon seasoning
  • ½ cup Parmesan cheese - Grated
  • 2 Eggs - Large, beaten
  • ½ cup All-purpose flour
  • 1 teaspoon Garlic powder
  • 1 teaspoon Dried oregano
  • Salt and pepper - To taste
  • 3–4 tbsp Olive oil - For pan-frying; or air-fry for lighter option

For the Sandwich Assembly:

  • 4 Ciabatta rolls - Or Italian sandwich/hoagie/French rolls
  • 1 cup Marinara sauce - Homemade or store-bought
  • 8 Mozzarella slices - Fresh or low-moisture
  • 4 Provolone slices - Optional but adds extra meltiness
  • Fresh basil leaves - For garnish
  • 2 tablespoon Butter - Softened, for toasting bread
  • Optional toppings - Red pepper flakes, extra Parmesan for serving

Instructions

  • Butterfly each chicken breast and cut into thin cutlets.
  • Season both sides of the chicken cutlets with salt and pepper.
  • Set up breading station with flour, eggs, and breadcrumb mixture.
  • Dredge chicken in flour, egg, and breadcrumbs.
  • Let breaded chicken rest on wire rack.
  • Pan-fry chicken until golden and fully cooked.
  • Toast buttered ciabatta rolls.
  • Spread marinara sauce on bottom roll.
  • Layer chicken, more sauce, and cheeses, then broil until melted.
  • Add basil, close sandwich, slice, and serve.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 1sandwich | Calories: 690kcal | Carbohydrates: 50g | Protein: 44g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 145mg | Sodium: 950mg | Potassium: 640mg | Fiber: 3g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 5mg | Calcium: 320mg | Iron: 3.2mg