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This Chicken Parmesan Sandwich Recipe includes crispy, breaded chicken, smothered in marinara sauce and topped with melty mozzarella. Nestled between buttery toast, this Italian-inspired sandwich is perfect for a hearty lunch or dinner.
Try my California Club Sandwich, Philly Cheesesteak, and Cheeseburger Sliders for other delicious sandwich recipes.
This sandwich is your fave traditional chicken parmesan – but in sandwich form! It’s a crispy chicken cutlet, perfectly juicy inside with a golden, crunchy breadcrumb coating seasoned with Italian herbs. I topped it with a rich marinara sauce, then added a gooey slice of mozzarella.
To up the ante, I also added arugula and pesto to seal the deal and really pack the sandwich with tons of flavor!
The combination of the savory chicken, tangy marinara sauce, creamy melted mozzarella cheese all sandwiched between buttery garlicky Texas toast is out of this world. Every bite is just perfect!
Table of Contents
Why You’ll Love This Chicken Parm Sandwich Recipe
– Perfectly Balanced Flavors! There’s so much to taste in every mouthful: tender chicken breasts, rich marinara sauce, gooey mozzarella cheese, and fresh flavor from arugula, basil, and pesto.
– Simple and Quick! From start to finish, make your parmesan chicken sandwiches in just over 30 minutes with straightforward instructions. It’s a great dinner option, especially for bust weeknights!
– Restaurant-Quality! Enjoy a gourmet meal in the comfort of your home with this sandwich that rivals any restaurant version. (Yes, I’m referring to the one at the Cheesecake Factory!)
Chicken Parmesan Sandwich Ingredients
See the recipe card for full information on ingredients and quantities.
- Texas Toast – Thick and buttery, this bread provides a sturdy and flavorful base for the sandwich.
- Chicken Tenderloin – the thin cutlets are ideal for a parmesan sub. They’re tender but also the perfect size!
- Seasoning – I use Italian seasoning, garlic powder, and onion powder to enhance the overall taste.
- Panko Breadcrumbs – This gives the chicken its distinct, satisfying crunch.
- Parmesan Cheese – Grated parmesan adds a salty, nutty flavor to the breading. Be sure to use good quality parmesan, like parmigiano reggiano.
- Egg – Beaten with a bit of water, the egg acts as a binding agent, helping the flour and breadcrumb mixture adhere to the chicken for a perfectly crisp coating.
- Flour – Use all-purpose flour to coat the chicken, helping the egg and breadcrumb mixture adhere properly.
- Arugula – I like this because it adds a fresh, peppery bite that balances the richness of the chicken and cheese.
- Fresh Basil – Fresh and fragrant, this herb has a slightly sweet, peppery flavor with hints of mint and clove.
- Pesto – This adds rich, savory notes to the sandwich. To save on time, I like to use store-bought basil pesto. However, if you’d like to make homemade pesto in the food processor, feel free!
- Fresh Mozzarella Cheese – This melts down to creamy, gooey glory over the chicken. It makes this sandwich feel extra decadent!
- Marinara – Use your favorite marinara sauce for a tangy pop. The tomato sauce is major key for tons of flavor!
- Vegetable Oil – Use this to fry the chicken to golden brown perfection.
Substitutions
Cheese: Swap the mozzarella with provolone for a slightly sharper flavor that still melts well.
Bread: Use hoagie rolls, a ciabatta roll, or a baguette instead of Texas toast for a different texture and shape that still holds up well to the hearty ingredients.
Breadcrumbs: Use Italian breadcrumbs instead of panko for a more traditional texture and flavor.
Chicken: You can substitute chicken tenders with boneless, skinless chicken thighs or breasts if that’s what you have on hand. If using large chicken breasts, be sure to butterfly the meat so it cooks faster and more evenly. You can also pound them with a meat mallet to make them even thinner.
Greens: Replace arugula with spinach or mixed greens for a milder, less peppery flavor.
How to Make the Best Chicken Parmesan Sandwich
Step 1: Pat chicken dry. Season chicken with 2 tsp Italian Seasoning, garlic powder, onion powder, kosher salt, and black pepper, to taste.
Step 2: Prep the breading station. In a shallow bowl, combine the remaining 1 tsp of Italian Seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, panko, and parmesan. In a separate bowl, add flour. In a third bowl, add an egg and beat the egg with 1 tbsp of water.
Step 3: Dip chicken into the flour, then into the egg, then into the panko breadcrumb mixture, pressing into the mixture to ensure that the breadcrumbs stick to the chicken. Place chicken onto a wire rack. Refrigerate the chicken for 10-15 minutes, while the oil heats.
Step 4: Add oil to a deep skillet over medium-high heat. Heat oil until 350-360 degrees F. While the oil is heating, toast the Texas toast according to package instructions. Once toasted, set aside.
Step 5: Preheat the oven to broil. Add chicken to the oil and fry on each side until golden brown, about 3-4 minutes per side. Remove from the oil and place onto paper towels to drain any excess grease. Then place onto a parchment-lined baking sheet.
Step 6: Once both pieces are fried, top marinara and mozzarella cheese on top of the marinara. Broil for 1-2 minutes, until the cheese is melted.
- Place on top of the Texas toast, top with arugula, pesto, and basil. Serve with marinara as a dipping sauce. Garnish with fresh basil leaves.
Expert Tips
- Refrigerate the breaded chicken before frying. For best results, letting the coated chicken rest in the refrigerator for 10-15 minutes helps the breading adhere better and results in a crispier coating.
- Use a thermometer to check the oil temperature. Ensure the oil reaches 350-360 degrees F to fry the chicken evenly without it becoming greasy.
- Toast the Texas toast to add extra crunch. Follow package instructions to achieve a buttery, crispy texture that complements the sandwich. You’ll want toasted bread so it holds the chicken, sauce, and cheese without falling apart.
- Serve with extra marinara for dipping. This adds extra flavor and moisture to each bite, making the sandwich even more enjoyable.
How to Serve
This chicken parmesan sandwich recipe pairs beautifully with a variety of sides, but my favorite combo includes a fresh Caesar pasta salad and a serving of garlic Parmesan fries!
If you’re in the mood for something lighter, a Caprese salad or offering a refreshing contrast to the hearty sandwich.
Storing Leftovers
I suggest assembling just what you plan to eat. Otherwise, your parmesan chicken sandwiches will get soggy. Store leftover chicken in an airtight container in the fridge for up to 4 days.
Toast the bread separately and reheat the chicken in the air fryer to retain its crispiness. Then proceed to assemble.
Recipe FAQs
The phrases can be used interchangeably because they mean the same thing. “Parmigiana” is the Italian term for “parmesan.”
The dish is called chicken parmesan because it is made in the Parmigiana style, which is when an Italian dish incorporates cheese. Some suggest the name derives from the city of its origin: Parma, Italy.
Serve chicken parmesan sandwiches with a side of crispy fries or a fresh Caesar salad. You can also enjoy them with a bowl of tomato soup or a simple side of roasted veggies.
More Italian-Inspired Recipes
Main Course
Italian Stuffed Peppers Recipe
Main Course
Beef Osso Buco
Main Course
Cacio e Pepe Gnocchi
Gourmet Soup Recipes
Tomato Gnocchi Soup
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Chicken Parmesan Sandwich
Equipment
- Pot for Frying
- Baking Sheet
Ingredients
- 4 pieces Texas Toast
- 3-4 Strips Chicken Tenderloin
- 1 tbsp Italian Seasoning
- 1 1/2 tsp Garlic Powder
- 1 1/2 tsp Onion Powder
- 1 cup Panko Breadcrumbs
- 1 cup Parmesan, grated
- 1 Egg
- 1 tbsp Water
- 1/2 cup Flour
- Arugula
- Fresh Basil
- 1/4 cup Pesto
- 4 oz Fresh Mozzarella Cheese, (or about 1 cup of shredded Mozzarella cheese)
- 3/4 cups Marinara
- 2-3 cups Vegetable Oil, for frying
Instructions
- Pat chicken dry. Season chicken with 2 tsp Italian Seasoning, garlic powder, onion powder, kosher salt, and black pepper, to taste.
- In a shallow bowl, combine the remaining 1 tsp of Italian Seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, panko, and parmesan. In a separate bowl, add flour. In a third bowl, add an egg and beat the egg with 1 tbsp of water.
- Dip chicken into the flour, then into the egg, then into the panko breadcrumb mixture, pressing into the mixture to ensure that the breadcrumbs stick to the chicken. Place chicken onto a wire rack. Refrigerate the chicken for 10-15 minutes, while the oil heats.
- Add oil to a deep skillet over medium high heat until 350-360 degrees F. While the oil is heating, toast the Texas toast according to package instructions. Once toasted, set aside.
- Preheat the oven to broil.
- Add chicken to the oil and fry on each side until golden brown, about 3-4 minutes per side. Remove from the oil onto a parchment lined baking sheet.
- Once both pieces are fried, top marinara and mozzarella cheese on top of the marinara. Broil for 1-2 minutes, until the cheese is melted.
- Place on top of the texas toast, top with arugula, pesto, and basil. Serve with marinara as a dipping sauce.
Notes
- Refrigerate the breaded chicken before frying. For best results, letting the coated chicken rest in the refrigerator for 10-15 minutes helps the breading adhere better and results in a crispier coating.
- Use a thermometer to check the oil temperature. Ensure the oil reaches 350-360 degrees F to fry the chicken evenly without it becoming greasy.
- Toast the Texas toast to add extra crunch. Follow package instructions to achieve a buttery, crispy texture that complements the sandwich. You’ll want toasted bread so it holds the chicken, sauce, and cheese without falling apart.
- Serve with extra marinara for dipping. This adds extra flavor and moisture to each bite, making the sandwich even more enjoyable.
- Cheese: Swap the mozzarella with provolone for a slightly sharper flavor that still melts well.
- Bread: Use hoagie rolls, a ciabatta roll, or a baguette instead of Texas toast for a different texture and shape that still holds up well to the hearty ingredients.
- Breadcrumbs: Use Italian breadcrumbs instead of panko for a more traditional texture and flavor.
- Chicken: You can substitute chicken tenders with boneless, skinless chicken thighs or breasts if that’s what you have on hand. If using large chicken breasts, be sure to butterfly the meat so it cooks faster and more evenly. You can also pound them with a meat mallet to make them even thinner.
- Greens: Replace arugula with spinach or mixed greens for a milder, less peppery flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best sandwich I’ve ever made! Seriously so delicious!