I reimagined the classic as Chicken Parmesan Sandwiches on a crusty baguette, stacking crispy breaded chicken with marinara and mozzarella and including one simple pantry trick that makes all the difference.

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I wanted to turn everything I love about Chicken Parmesan into something you can eat walking down the street, so I made a Chicken Parmesan Sandwich that actually delivers. Imagine golden, crispy chicken breasts layered under melting fresh mozzarella, juices and textures colliding in a crusty bite.

This one landed in my Hero Recipes collection after a kitchen disaster that somehow tasted brilliant, and now I call it the ultimate Chicken Parm Sub for rowdy weeknights. You might laugh at how messy it gets, but once you take a bite you’ll be glad I messed up.

Ingredients

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Chicken breasts: Lean, high protein and filling, low carb but it dries if overcooked.
Panko breadcrumbs: Ultra crispy texture, mostly refined carbs; adds crunch not much nutrition.
Parmesan cheese: Salty, umami boost; gives calcium and protein but it also adds sodium.
Mozzarella: Mild, melty and creamy; decent protein, it’s softer fat profile than aged cheeses.
Marinara sauce: Tomato based, gives vitamin C and acidity, sometimes kinda sweet in jars.
Bread: Crusty baguette or rolls give crunch and carbs, not much fiber or protein.
Olive oil: Heart friendly fat, adds flavor and crisp when frying, super calorie dense.

Ingredient Quantities

2 large boneless skinless chicken breasts (about 1 1/4 lb)

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1/2 cup all purpose flour

2 large eggs

2 tablespoons milk

1 teaspoon garlic powder

1 teaspoon dried Italian seasoning

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 cup extra virgin olive oil or vegetable oil

1 1/2 cups marinara sauce (store bought or homemade)

8 ounces fresh mozzarella, sliced or shredded (about 1 cup)

1 12 inch crusty baguette or 4 Italian rolls

2 tablespoons unsalted butter, softened

Fresh basil leaves or parsley for serving, optional

Crushed red pepper flakes, optional

How to Make this

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1. Slice each chicken breast in half horizontally or pound to about 1/2 inch thick so you end up with 4 cutlets; pat dry, season both sides with 1/2 teaspoon black pepper and 1 teaspoon kosher salt.

2. Set up three bowls: 1) 1/2 cup flour, 2) 2 eggs whisked with 2 tablespoons milk, 3) 1 cup panko mixed with 1/2 cup grated Parmesan, 1 teaspoon garlic powder and 1 teaspoon dried Italian seasoning; press the panko mix together so it sticks.

3. Dredge each cutlet in flour, shake off excess, dip in the egg mixture, then press into the panko-Parmesan so it’s well coated on both sides.

4. Heat 1/4 cup oil in a large skillet over medium heat until shimmering but not smoking; fry cutlets in batches so they dont crowd the pan, about 3 to 4 minutes per side, until golden brown and an instant-read thermometer reads 165F. Transfer to a wire rack or paper towel-lined plate to drain.

5. While cutlets cook, warm 1 1/2 cups marinara in a small saucepan over low heat so it’s hot and ready.

6. Place fried cutlets on a baking sheet or oven-safe skillet, spoon a generous tablespoon or two of hot marinara over each, top with the 8 ounces fresh mozzarella (sliced or shredded) and put under a broiler or in a 400F oven just until cheese melts and bubbles, about 2 to 5 minutes. If you dont want the oven, cover the skillet briefly over low heat until the cheese melts.

7. Split the 12 inch crusty baguette (or 4 Italian rolls), spread the 2 tablespoons softened unsalted butter on cut sides and toast cut-side down in a skillet or under the broiler until golden and crisp.

8. Assemble sandwiches: place cheesy chicken cutlets on the toasted bread, spoon extra marinara if you like, add fresh basil leaves or parsley and a pinch of crushed red pepper flakes if using. Let sit a minute so cheese sets, then serve hot.

Equipment Needed

1. Cutting board and a sharp chef knife for slicing or butterflying the chicken breasts
2. Meat mallet or rolling pin and a zip top bag to pound the cutlets thin
3. Three shallow bowls or wide plates for the flour, egg wash and panko mix
4. Measuring cups and spoons plus a whisk or fork for the eggs and seasonings
5. Large skillet for frying and tongs or a spatula to flip the cutlets (dont crowd the pan)
6. Instant read thermometer and a wire rack or paper towel lined plate to drain and check doneness
7. Small saucepan and a spoon to warm the marinara
8. Baking sheet or oven safe skillet and oven or broiler with oven mitts to melt the cheese, plus a grater if you need to shred cheese

FAQ

Q: Can I use chicken thighs or pre-sliced cutlets instead of whole breasts?

A: Yes. If using whole breasts, pound them to about 1/2 inch so they cook evenly, its easier to bread and fry. Boneless skinless thighs work great too, they stay juicier and need slightly less time to cook.

Q: How do I get the breading extra crispy and not soggy?

A: Use panko mixed with Parmesan, press the crumbs on firmly, then chill the breaded cutlets 10 to 15 minutes before frying. Fry in hot oil (medium-high) without crowding the pan so the oil temp doesnt drop, or bake on a rack so air circulates.

Q: I dont want to fry, how do I bake them so they still crisp up?

A: Preheat oven to 425°F, place breaded cutlets on a wire rack over a sheet pan, spray the tops lightly with oil and bake 12 to 18 minutes depending on thickness, flipping once. Finish with mozzarella under the broiler for 1 to 2 minutes to melt.

Q: How do I stop the sandwich from getting soggy from the sauce?

A: Toast the baguette or rolls, spoon sauce sparingly or heat and reduce it a bit, pat the fried chicken on paper towels to remove oil, and put the cheese directly on the hot chicken so the melted cheese creates a barrier.

Q: Can I make components ahead or freeze the chicken cutlets?

A: Yes. Breaded cutlets keep in the fridge up to 24 hours. For freezing, flash-freeze breaded cutlets on a tray then bag them up for 1 to 2 months. Cook from frozen at 400°F about 20 to 25 minutes until internal temp is 165°F.

Q: Any quick swaps for gluten free or dairy free?

A: For gluten free use GF panko or crushed cornflakes, or almond flour. For dairy free skip the Parmesan or use nutritional yeast and use a plant based mozzarella. Cooking times stay about the same but watch color and temp.

Chicken Parmesan Sandwich Recipe Substitutions and Variations

Panko breadcrumbs: regular breadcrumbs, crushed cornflakes, crushed pretzels, or almond meal for a gluten free crunch (almond browns faster so watch the heat)
Grated Parmesan cheese: Pecorino Romano or Grana Padano for similar saltiness, Asiago for a nuttier note, or nutritional yeast if you need a vegan option
Eggs (for dredging): buttermilk or plain yogurt thinned with a little water, aquafaba for a vegan swap, or a quick mayo + water mix if you’re out of eggs
12 inch baguette or rolls: ciabatta roll for chewier texture, hoagie/hero roll for classic sandwiches, sourdough or brioche for extra flavor, or large romaine leaves for a low carb option

Pro Tips

– Pound the breasts so theyre all the same thickness, it makes the cook time predictable and stops dry edges. Also pat them super dry and rest them a few minutes in the fridge uncovered if you can, the drier the surface the better the breading will stick.

– Loosen the panko by tossing it with a tablespoon of olive oil before you press it on, or wet your hands slightly when you press the crumbs onto the cutlets. That little oil helps browning and keeps the coating from flaking off when you flip or assemble.

– Don’t crowd the pan, fry in small batches and keep the oil at medium heat until it shimmers. If the oil smokes the crust will burn before the chicken cooks, if it’s too cool the crust soaks up oil. Use an instant-read thermometer and pull the cutlets at 165F, then put them on a wire rack so the bottom stays crisp.

– Warm the sauce and the bread beforehand so the sandwich doesnt cool down when you assemble. If you broil to melt the cheese watch it the whole time, it goes from perfect to burned fast. Let sandwiches sit a minute after assembling so the cheese sets and the juices dont make the bread soggy.