Go Back
–+ servings
Chicken Parmesan Sandwiches sliced and arranged on a cutting board, served with fresh basil and a rustic look.
Print Recipe
No ratings yet

Crispy Chicken Parmesan Sandwich (Better Than Takeout)

Golden pan-fried chicken cutlets layered with marinara, melty mozzarella, and fresh pesto, all tucked inside toasted ciabatta bread.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Sandwich
Cuisine: American
Diet: Hindu
Skill Level: Beginner
Servings: 4 Sandwiches
Author: Rena

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.
    Breaded chicken cutlet cooking in a skillet until golden brown and crispy on the edges.
  • 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.
    Close-up of crispy golden chicken cutlets topped with dollops of marinara sauce on a baking tray.
  • Sprinkle 1½ cups marinara sauce evenly over the sauced cutlets and bake for 10-12 minutes, until the cheese is melted and bubbly.
    Breaded chicken cutlets on a baking sheet, topped with marinara sauce and shredded mozzarella, ready for the oven.
  • 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!
    Sliced Chicken Parmesan Sandwiches served on a wooden board with pesto sauce and fresh basil scattered around.

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

Calories: 775kcal | Carbohydrates: 69g | Protein: 52g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 247mg | Sodium: 2412mg | Potassium: 1022mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1337IU | Vitamin C: 9mg | Calcium: 414mg | Iron: 6mg