This crowd-pleasing chicken parmesan sandwich combines crispy seasoned chicken, melty mozzarella, and zesty marinara sauce on buttery toasted hoagie rolls. Ever since creating this recipe for a casual Sunday dinner (alongside my favorite chicken spaghetti), it’s become our most-requested weekend meal. With a double-dredged coating that creates the most incredible crunch, these sandwiches deliver restaurant-quality results in just 35 minutes!
Why You’ll Love These Chicken Parmesan Sandwiches
- Quick 35-minute recipe perfect for busy weeknights
- Double-dredged coating creates an amazing crispy crust
- Perfectly seasoned Italian breadcrumb mixture
- Extra cheesy with melted mozzarella
- Buttery toasted hoagie rolls stay crisp
- Make-ahead friendly (chicken can be prepared in advance)
- No special equipment needed
- Family-friendly comfort food everyone loves
The secret to these incredibly crispy chicken parmesan sandwiches is the double-dredging technique. While you might be tempted to skip this step, trust me – it creates the most amazing crunchy coating that stays crisp even under the marinara sauce. I’ve tested this recipe countless times, and that extra dip in the breadcrumb mixture makes such a difference in the final texture. Plus, the seasoned Italian breadcrumbs add the perfect savory flavor that pairs beautifully with the marinara and melty mozzarella.
To keep these sandwiches extra fresh and crispy, I brush the inside of the hoagie rolls with butter and toast them until golden brown. This creates a barrier that prevents the bread from getting soggy from the sauce. It’s these little details that transform a good sandwich into an unforgettable one!
Ingredients Overview
Let me walk you through everything you’ll need for these incredible chicken parm sandwiches! Each ingredient plays a crucial role in creating that perfect balance of crispy, cheesy, saucy goodness.
- Chicken breasts: Use boneless, skinless breasts pounded to even thickness. This ensures quick, even cooking and tender meat that’s easy to bite through in your sandwich. Similar to my chicken piccata, the thinner cutlets create the perfect meat-to-breading ratio.
- Italian seasoned breadcrumbs: These are the secret to that perfectly seasoned, crispy coating! The pre-seasoned crumbs give us amazing flavor without extra work. If you only have plain breadcrumbs, just add 1 tablespoon Italian seasoning per cup.
- Marinara sauce: Use your favorite jarred sauce or homemade! I love using a chunky variety that really clings to the chicken. The sauce adds moisture and that classic Italian flavor we all love.
- Mozzarella cheese: Fresh or pre-shredded both work great here. Fresh mozzarella offers a wonderfully creamy melt, while pre-shredded provides convenience and excellent coverage.
- Hoagie buns: Choose substantial buns that can hold up to our crispy chicken and sauce. I prefer slightly crusty Italian rolls, but any sturdy sandwich roll will do!
Success Tips & Tricks
Just like my beloved chicken marsala, getting the perfect crispy coating is key! Here are my tested tips for sandwich success:
- Double-dredge your chicken: For the crispiest coating, dip in egg mixture, then breadcrumbs, repeat! This creates an extra-crunchy exterior that stands up to the sauce.
- Keep oil temperature steady: Maintain oil at 350°F (175°C) for perfect golden-brown chicken. Too hot, and it’ll burn before cooking through; too cool, and it’ll become greasy.
- Toast those buns! A quick toast in butter makes them sturdy enough to hold all that saucy goodness without getting soggy. Plus, it adds amazing flavor!
- Let chicken rest: Give the chicken 2-3 minutes to rest after frying before adding sauce and cheese. This helps maintain crispiness and lets the juices redistribute.
Step-by-Step Instructions
Let me walk you through making these incredible chicken parmesan sandwiches! Just like my favorite melt-in-your-mouth chicken recipe, the key is in the preparation technique.
Prepare the Breading Station
- Set up 3 shallow dishes:
- Dish 1: 1 cup all-purpose flour
- Dish 2: 2 beaten eggs with 2 tablespoons milk
- Dish 3: Italian breadcrumbs mixed with grated parmesan
- Pound chicken breasts to even ½-inch thickness
- Season chicken with salt and pepper on both sides
Double-Dredge Method
- Dip each chicken piece in flour (shake off excess)
- Dip in egg mixture (let excess drip off)
- Coat with breadcrumb mixture
- Repeat process for extra crispy coating!
Frying the Chicken
- Heat oil in large skillet over medium heat
- Fry chicken 4-5 minutes per side until golden brown
- Top with marinara and mozzarella
- Cover pan to melt cheese (about 1 minute)
Recipe Variations
Just like my comforting chicken corn soup, this recipe is wonderfully adaptable! Here are my favorite ways to switch things up:
Sauce Options
- Classic Alfredo: Switch marinara for my favorite alfredo sauce
- Spicy Twist: Mix red pepper flakes into your marinara
- Pesto Variation: Replace marinara with basil pesto
Cheese Combinations
- Try provolone instead of mozzarella
- Add a layer of fontina for extra creaminess
- Sprinkle extra parmesan on top before serving
Bread Options
- Substitute ciabatta rolls for a rustic twist
- Use garlic bread for extra flavor
- Try brioche buns for a buttery touch
Remember to toast whatever bread you choose – it makes such a difference in preventing sogginess!
FAQs & Final Thoughts
Frequently Asked Questions
While they’re best enjoyed fresh and crispy, you can prepare the chicken ahead of time. Keep the fried chicken separate from the buns, and reheat it in a 350°F oven for 10 minutes when ready to serve. Just like my cozy homemade chicken noodle soup, proper reheating makes all the difference!
The secret is in the double-dredging process and oil temperature. Make sure your oil is hot enough (350°F) before adding the chicken. Also, don’t overcrowd the pan – leave space between pieces so they can crisp up properly.
Toast your buns first! I always butter and toast them until golden brown. This creates a barrier that helps prevent the marinara sauce from making them soggy. Also, serve the sandwiches right away for the best texture.
Fresh mozzarella is my favorite because it melts beautifully and creates that perfect cheese pull we all love! If you can’t find fresh mozzarella, shredded works great too. Provolone is another fantastic option.
Final Thoughts
These chicken parmesan sandwiches are pure comfort food magic! They remind me of those cozy Sunday family dinners, but they’re quick enough for a weeknight meal. The crispy chicken, melty cheese, and toasty buns create the perfect combination that’ll have everyone asking for seconds.
Don’t forget to snap a photo if you make these – I absolutely love seeing your kitchen successes! And remember, practice makes perfect with the double-dredging technique. Before you know it, you’ll be making these sandwiches like a pro. Happy cooking, friends! 🍗
Chicken Parm Sandwich Recipe
Equipment (affiliate links)
- 3 Shallow Bowls
- 1 Pan
- 1 cookie sheet
- 1 Rack
- 1 Microwave
- 1 Broiler
- 1 Small Bowl
Ingredients
- 3 chicken breasts cut in half lengthwise*
- 1/2 cup all-purpose flour
- 4 large eggs whisked
- 1 1/4 cup Italian breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 2 cups canola oil
- 6 Italian-style buns **
- 1/4 cup unsalted butter (1/2 stick)
- 1/2 teaspoon garlic salt
- 8 ounces mozzarella cheese sliced
- 1 1/2 cups marinara sauce
- 1/3 cup chopped fresh basil
Instructions
- In a small bowl, mix bread crumbs, garlic powder, onion powder, dried basil, salt, pepper, and grated parmesan cheese. Transfer to a shallow bowl. Whisk eggs and transfer to a second shallow bowl. Place flour in a third shallow bowl.3 chicken breasts
- Dredge chicken by dipping the cutlets in the following order: flour, egg, breadcrumbs, egg, breadcrumbs.3 chicken breasts
- Heat oil in pan on medium high heat. When oil is hot, turn heat down to medium and shallow fry the chicken for three to four minutes on each side, until golden brown and no longer pink inside.3 chicken breasts
- Place the chicken on a rack over a cookie sheet and top with sliced mozzerella cheese. Broil the chicken for 3 minutes until the cheese is melted. Watch carefully so they don’t burn.3 chicken breasts
- Cut buns in half, spread with butter and sprinkle with garlic salt. Toast under the broiler for 3-5 minutes, watching carefully.3 chicken breasts
- Heat marinara sauce in the microwave for 1 minute, stirring after 30 seconds. Spoon ¼ cup marinara sauce on each chicken cutlet and sprinkle with chopped basil. Place on buns and serve.3 chicken breasts
Notes
The buns I used were labeled ‘Italian Hoagies’, but any oblong shape will work.
Leave a Reply