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This Chicken Parmesan Sandwich is loaded with crispy pan-fried chicken, melty mozzarella, garlicky marinara, and fresh pesto, stacked on toasted ciabatta for the ultimate comfort meal.
Not gonna lie, chicken parm has shown up in my kitchen more times than I can count. Turning it into a sandwich like this is a total game-changer. It’s simple, comforting, and always a crowd-pleaser. The combo of crispy chicken, warm sauce, and gooey cheese just hits every time, and I love that it feels a little fancy without being fussy.
If you’re into warm, melty sandwiches with big flavor, you’ll love my Chipotle Chicken Avocado Melt and this Chicken Avocado Ranch Burrito too.
Recipe Overview
Ingredients needed
Below are the ingredients you will need to make this sandwich. Full measurements will be in the recipe card.
- Boneless skinless chicken breasts sliced into cutlets- I prefer using chicken breasts over chicken thighs for this sandwich.
- Seasonings: Salt, black pepper, garlic powder, and onion powder
- Flour: I used whole wheat flour, but all-purpose will work
- Eggs
- Breadcrumbs: I used Italian breadcrumbs
- Grated parmesan cheese: store-bought works too.
- Oil: I used olive oil, but avocado oil works too.
- Marinara sauce: I use store-bought
- Shredded mozzarella: Store-bought works just fine, or you can shred your own.
- Basil pesto: homemade or store-bought.
- Crusty bread like ciabatta
- Fresh basil leaves
How to Make Chicken Parmesan Sandwich
This is how I make it at home, so it comes out just the way we love it:
Step 1: Season chicken cutlets with salt, pepper, garlic powder, and onion powder. Set up plates with flour, beaten eggs, and panko mixed with parmesan.
Step 2: Dredge chicken in flour, then egg, then the breadcrumb mix. Pan-fry in oil until golden and cooked through.
Step 3: Preheat oven to 400°F. Place cooked cutlets on a lined sheet pan and top with marinara sauce.
Step 4: Sprinkle with mozzarella and bake for 10-12 minutes, until melted.
Step 5: Toast the ciabatta, spread the pesto sauce, and layer on the chicken parmesan. Serve hot!
Recipe Tips
- Pound the chicken so it cooks evenly and stays nice and juicy.
- Use crusty bread. Ciabatta or sourdough is perfect.
- If you want to make your own pesto, check out my homemade pesto sauce recipe.
- Toast the bread right before building the sandwich. Trust me, it’s worth it.
- The pesto adds so much flavor, so don’t skip it – even if it’s store-bought!
Common Questions
Use a crusty bread like ciabatta or sourdough, and make sure to toast it right before assembling. It makes all the difference!
You can. Store-bought sauce works just fine. But if you’ve got a few extra minutes, try my Homemade Marinara Sauce; it’s super easy and adds so much fresh flavor.
Yep! Spray the breaded cutlets with a little oil and air fry at 375°F for 10-12 minutes, flipping halfway. It gets nice and crispy with way less mess.
Yes. If you prefer using boneless and skinless chicken thighs, you can.
Store leftover chicken parmesan sandwiches in an airtight container for up to 4 days. Keep the bread separate if possible to avoid sogginess. Freeze the cooked chicken cutlets (without sauce or bread) for up to 3 months. Thaw overnight in the fridge before assembling.
What to serve with chicken parmesan sandwich
These fresh, crunchy sides could balance out the warm, cheesy sandwich and make it a full meal:
For more options, check out my full collection of healthy side dishes.
You may also like
- Egg Salad Sandwich
- Chopped Italian Sandwich
- Chicken Cutlet Sandwich
- Chickpea Avocado Sandwich
- Breakfast Egg Sandwich
- Chicken Salad Sandwich
- Chicken Gyro
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Crispy Chicken Parmesan Sandwich (Better Than Takeout)
Ingredients
- 1 pound boneless skinless chicken breasts, sliced into cutlets
- 1 teaspoon fine kosher salt
- 1 teaspoon fine black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup whole wheat flour
- 3 large eggs
- 1½ cups Italian breadcrumbs
- ½ cup grated parmesan cheese
- 2 tablespoons olive oil
- 1½ cups marinara sauce
- 1 cup shredded mozzarella
- ¼ cup basil pesto
- Crusty bread like ciabatta
- Fresh basil leaves
Instructions
- Sprinkle the 1 pound boneless skinless chicken breasts with 1 teaspoon fine kosher salt, 1 teaspoon fine black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
- Set up your dredging station with three shallow plates: one with 1 cup whole wheat flour, one with beaten 3 large eggs, and one with a mix of 1½ cups Italian breadcrumbs and ½ cup grated parmesan cheese.
- Dredge each chicken cutlet in flour, dip it in the beaten eggs (let the excess drip off), then coat it well in the breadcrumb-parmesan mixture. Heat 1 tablespoon of the 2 tablespoons olive oil in a pan over medium heat, and cook the breaded chicken in two batches until golden and cooked through. You can also cook the chicken using oil spray.
- While the chicken finishes cooking, preheat your oven to 400°F and line a sheet pan with parchment paper. Once the chicken is done, transfer the cutlets to the sheet pan and spoon 1½ cups marinara sauce over each one.
- Sprinkle 1½ cups marinara sauce evenly over the sauced cutlets and bake for 10-12 minutes, until the cheese is melted and bubbly.
- Cut your Crusty bread like ciabatta in half lengthwise and pop it in the oven for 1-2 minutes to get toasty. Spread a little basil pesto from the ¼ cup basil pesto on the inside, then layer on the cheesy chicken cutlets. Add some Fresh basil leaves if you like. Close the sandwich and serve it right away!
Notes
- Pound chicken evenly for even cooking.
- Use crusty bread like ciabatta to avoid sogginess.
- Toast bread just before assembling for the best texture.
- Store-bought pesto and marinara are totally fine shortcuts.
- Air fryer works great. 375°F for 10-12 minutes, flipping halfway.
Storage & Reheating
- Fridge: Store chicken separately in an airtight container for up to 4 days.
- Freezer: Freeze cooked cutlets (no sauce or bread) up to 3 months.
- Reheat: Oven at 350°F for crispy results, or microwave if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
