What's better than classic Chicken Parmesan Sandwiches? Not much! Crispy chicken cutlets, sweet marinara and melted mozzarella loaded on a crusty roll. A delicious recipe the whole family will enjoy.
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This chicken parm sandwich recipe is an ode to my childhood. I grew up eating chicken parmesan subs after a day at the beach, either homemade or from a local shop. I can confidently say I enjoy these classic Italian-American sandwiches just as much now and I can make them how I want.
Melty cheese, crispy baked cutlets, doused with pasta sauce on a buttery toasted bun made in just 20 minutes!
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Why You'll Love this Recipe
- Crispy chicken. Thin cutlets loaded with flavor and baked to a perfect golden brown.
- Lighter chicken parmigiana. Baked chicken parmesan uses less oil than classic fried cutlets.
- Easy recipe. Easy chicken parmesan sub recipe that anyone can follow!
Ingredients
- Chicken. Buy thin sliced, skinless chicken breasts.
- Flour. All-purpose flour is a key ingredient in the breading process. Flour soaks up moisture from the chicken and allows the eggs to adhere.
- Eggs. Eggs act as a binding agent for the breadcrumbs and chicken.
- Breadcrumbs. Plain breadcrumbs or panko breadcrumbs for that classic crispy exterior.
- Seasonings. Salt, black pepper, garlic powder and Italian seasoning to enhance the flavor of the bread crumbs.
- Fresh mozzarella. Fresh slices of mozzarella melted into each marinara-coated cutlet.
- Marinara sauce. Your favorite marinara sauce or make a homemade tomato sauce.
- Pesto (optional). Pesto is optional but a delicious zesty addition. Fresh basil leaves are a great alternative.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Skip the bread. Skip out on the crusty bread and add the loaded cutlets on top of a creamy Caesar salad.
- Don't like breading? You may be on your own there but my Caprese Chicken is a great substitute.
- Try a different sauce. Make these chicken parm sandwiches with classic vodka sauce or pink sauce.
Instructions
Step 1
Preheat the oven to 375 degrees F. Mix the salt, pepper and garlic powder into the flour in a shallow bowl. Whisk the eggs in another bowl and add the parmesan and Italian seasoning to the breadcrumbs. Set up your assembly line: flour-eggs-breadcrumbs.
Step 2
Dip a piece of chicken in the flour mixture until it is coated on all sides, then dip the chicken in the egg mixture, again coating on all sides.
Step 3
Finally, dip the piece of chicken in the breadcrumbs and press down until it is fully coated. Transfer the chicken to a plate, then repeat the process with the remaining pieces of chicken.
Step 4
Place a wire rack on a baking sheet, add the cutlets, and spray lightly with olive oil. Bake the chicken for 15 minutes.
Step 5
Remove the chicken from the oven (keep on the rack) and layer with marinara sauce and mozzarella on top. Cut each roll almost in half lengthwise and add to the rack with the chicken. Spread olive oil evenly on the inside of the rolls. Place the sheet pan in the oven and broil until the cheese is melted and bubbly and the rolls are toasted.
Spread more sauce on the bottom of each roll, top with chicken and a few tablespoons of pesto, if desired. Serve and enjoy!
Recipe FAQs
To prevent the breading from falling off, you must follow the directions of the assembly line. Coat on all sides with flour, coat fully with eggs and dip in the breadcrumbs until fully coated.
To slice chicken breasts thinly, start by placing the breasts in the freezer for 15-20 minutes to firm them up, making them easier to handle. Use a sharp knife, as this will give you cleaner cuts. Before slicing, identify the direction of the muscle fibers, or grain, and cut against it to ensure the meat remains tender. If the breast is particularly thick, consider butterflying it first by slicing horizontally through the middle to create two thinner pieces.
If you're not too sure about cutting chicken breasts thin, you can pound them out with a rolling pin or mallet to get the desired thickness.
Sarah's Top Tips
- Serve immediately. To prevent soggy bread and chicken, serve these sandwiches immediately.
- A thin cutlet. Your chicken needs to be sliced thinly to ensure the chicken cooks evenly.
- A quality sauce. Use a good quality sauce or a homemade one.
- The cheese. To get the best out of this recipe, quality matters and fresh mozzarella is creamier and tastier than shredded.
- Crusty bread. Use hoagie rolls, ciabatta or a crusty sub roll.
- Make sure the chicken is cooked. Chicken should be cooked to an internal temperature of 165 degrees F.
Serving Chicken Parmesan Sandwiches
Enjoy these baked Chicken Parmesan Sandwiches by themselves or with some easy sides like wedge potatoes, feta cucumber salad or a simple side salad.
Storage & Reheating
Allow the sandwiches to cool completely to prevent moisture buildup. Once cooled, wrap each sandwich tightly in aluminum foil or plastic wrap. For added protection, you can place the wrapped sandwiches in an airtight container or resealable plastic bag.
Store them in the refrigerator if you plan to eat them within 2-3 days.
If you want to keep them longer, freeze the sandwiches; they'll last up to 1-2 months.
When reheating, remove any plastic wrap and heat in the oven to keep the bread from getting soggy.
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Chicken Parmesan Sandwiches
KITCHEN TOOLS NEEDED
- 1 wire rack
Save this Recipe!
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Ingredients
- 4 chicken breasts, thin-sliced
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 eggs, whisked
- 1 teaspoon Italian seasoning
- 1 cup plain breadcrumbs
- ¼ cup parmesan cheese
- Cooking spray
- 4 sub or hoagie rolls
- 2 cups marinara sauce + extra for dipping
- 1 (8 ounce) log of mozzarella cheese
- ½ cup pesto, optional
Instructions
- Preheat the oven to 375 degrees F.
- Set up an assembly line: combine flour in a medium-sized bowl with salt, pepper and garlic powder. Whisk eggs in a separate bowl and add breadcrumbs to their own bowl with the Parmesan and Italian seasoning.
- Dip a piece of chicken in the flour mixture until it is coated on all sides, then dip the chicken in the egg bowl, again coating on all sides. Finally, dip the piece of chicken in the breadcrumbs and press down until it is fully coated. Transfer the chicken to a plate, then repeat the process with the remaining pieces of chicken.
- Place the chicken on a baking sheet lined with a wire rack. Spray lightly with olive oil cooking spray.
- Bake for 15 minutes. Remove the chicken from the oven, top each piece with about ¼ cup of marinara sauce and 1-2 slices of mozzarella.
- Cut each roll almost in half lengthwise. Place them on the sheet pan with the chicken and spread butter or oil evenly on the insides of the rolls.
- Place the sheet pan in the oven and broil for a few minutes until the cheese is melted and bubbly and the rolls are toasted.
- Spread more marinara on the bottom of each roll, top with the chicken and a few tablespoons of pesto, if desired. Serve and enjoy!
Sarah's Tips
- Serve immediately. To prevent soggy bread and chicken, serve these sandwiches immediately.
- A thin cutlet. Your chicken needs to be sliced thinly to ensure the chicken cooks evenly.
- A quality sauce. Use a good quality sauce or a homemade one.
- The cheese. To get the best out of this recipe, quality matters and fresh mozzarella is creamier and tastier than shredded.
- Crusty bread. Use hoagie rolls, ciabatta or a crusty sub roll.
- Make sure the chicken is cooked. Chicken should be cooked to an internal temperature of 165 degrees F.
- Allow the sandwiches to cool completely to prevent moisture buildup. Once cooled, wrap each sandwich tightly in aluminum foil or plastic wrap. For added protection, you can place the wrapped sandwiches in an airtight container or resealable plastic bag.
- Store them in the refrigerator if you plan to eat them within 2-3 days.
- If you want to keep them longer, freeze the sandwiches; they'll last up to 1-2 months.
- When reheating, remove any plastic wrap and heat in the oven to keep the bread from getting soggy.
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