Chicken Parm Sandwich
This Chicken Parm Sandwich is crispy, cheesy, and full of rich marinara flavor. Made with breaded chicken cutlets, melted mozzarella, and toasted ciabatta or sub rolls, it’s the ultimate comfort food, perfect for any meal.
Equipment
- Skillet
- Meat Mallet or Rolling Pin
- Mixing bowls
- Tongs
Ingredients
Chicken
- 2 chicken breasts sliced into 4 cutlets
- to taste salt and pepper
Breading Station
- 1/4 cup all-purpose flour
- 1 egg whisked
- 3/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
Sandwich Assembly
- 4 ciabatta or sub rolls toasted
- 150 g marinara sauce
- 140 g mozzarella cheese 8 slices, low-moisture
- 2 tbsp vegetable oil for frying
- 3 tbsp mayonnaise optional, great mixed with pesto
- 1 tbsp pesto optional
- fresh basil leaves optional, for garnish
Instructions
- Slice chicken breasts horizontally and pound to 1/4 inch thickness. Season both sides with salt and pepper.
- Set up breading stations: flour in one bowl, whisked egg in another, and a mix of breadcrumbs and Parmesan in the third.
- Dredge chicken in flour, dip in egg, then coat with breadcrumb mixture. Let rest a minute to help coating stick.
- Heat oil in a skillet. Fry chicken 3–4 minutes per side until golden and cooked through. Drain on paper towels.
- Toast rolls, then spread with optional mayo-pesto mix. Layer chicken, marinara sauce, mozzarella, and basil. Broil to melt cheese if desired. Top with other half of bun.
Notes
To avoid soggy sandwiches, always toast your bread and place sauce on the chicken, not directly on the bread. For extra crispiness, air fry or broil briefly before serving.