Crispy Chicken Parmesan Sandwiches (Easy and Quick!)

Chicken parmesan sandwich topped with pesto.

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Crispy Chicken Parmesan Sandwiches (Easy and Quick!)

What's better than classic Chicken Parm Sandwiches? Not much! Crispy chicken cutlets, sweet marinara and melted mozzarella loaded on a crusty roll. A delicious recipe the whole family will enjoy.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 803.68kcal

Author: Sarah Hill

Equipment

1 wire rack
1 Sheet Pan

Ingredients

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
4 thin-sliced chicken breasts
Cooking spray
2 cups marinara sauce + extra for dipping
1 (8 ounce) log of mozzarella cheese
4 sub or hoagie rolls
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. (½ cup flour, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, 2 eggs, 1 teaspoon Italian seasoning, 1 cup plain breadcrumbs, ¼ cup parmesan cheese)
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. (4 thin-sliced chicken breasts)
Place the chicken on a baking sheet lined with a wire rack. Spray lightly with olive oil cooking spray. (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. (2 cups marinara sauce + extra for dipping, 1 (8 ounce) log of mozzarella cheese)
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. (4 sub or hoagie 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! (½ cup pesto)

Notes

Serve Immediately: Prevent sogginess by serving right away.
Thin Cutlet: Thin chicken ensures even cooking.
Use Quality Sauce: A high-quality or homemade sauce adds flavor.
Fresh Mozzarella: Melts better than shredded.
Crusty Bread: Hoagie rolls, ciabatta, or sub rolls work best.
Cook Thoroughly: Chicken should reach an internal temp of 165°F.

Fridge: Wrap cooled sandwiches tightly and store in an airtight container for 2–3 days. Store components separately to avoid fogginess.

Freezer: Freeze-wrapped sandwiches for up to 1–2 months.

Reheating: Remove plastic wrap and heat in the oven to keep bread crisp.

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