Chicken Parmesan Sandwich Recipe - Easy Chicken Recipes (2024)

• ▢ 3 chicken breasts cut in half lengthwise
• ▢ ½ cup flour
• ▢ 4 eggs whisked
• ▢ 1 ¼ cup Italian flavored breadcrumbs
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 ½ teaspoons dried basil
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ ½ cup fresh parmesan cheese grated
• ▢ 2 cups cooking oil
• ▢ 6 Italian style buns
• ▢ ¼ cup butter
• ▢ ½ teaspoon garlic salt
• ▢ 8 ounces mozzarella cheese sliced
• ▢ 1 ½ cups marinara sauce
• ▢ ⅓ cup fresh basil chopped

• 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.

  4 eggs, 1 ¼ cup Italian flavored breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 ½ teaspoons dried basil, 1 teaspoon salt, ½ teaspoon pepper, ½ cup fresh parmesan cheese, ½ cup flour

  

• 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.

  2 cups cooking oil

  

• 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.

  8 ounces mozzarella cheese

  

• Cut buns in half, spread with butter and sprinkle with garlic salt. Toast under the broiler for 3-5 minutes, watching carefully.

  6 Italian style buns, ¼ cup butter, ½ teaspoon garlic salt

• 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.

  1 ½ cups marinara sauce, ⅓ cup fresh basil

• Dredging the chicken in the egg a second time adds a nice thick crust.
• The buns I used were labeled ‘Italian Hoagies’, but any oblong shape will work.
• I used canola oil, but olive oil works too.

Storage: Store the chicken parm (without the buns) in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Assemble fresh to make sandwiches.

Nutrition Facts

Chicken Parmesan Sandwich Recipe

Amount Per Serving

Calories 733Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 14g88%

Cholesterol 237mg79%

Sodium 1873mg81%

Potassium 739mg21%

Carbohydrates 52g17%

Fiber 3g13%

Sugar 8g9%

Protein 48g96%

Vitamin A 1085IU22%

Vitamin C 6mg7%

Calcium 353mg35%

Iron 14mg78%

* Percent Daily Values are based on a 2000 calorie diet.