Description
This Chicken Parmesan Sandwich recipe is a quick and delicious twist on the classic Italian favorite. Juicy, breaded chicken cutlets with a crispy Parmesan and panko coating are pan-fried to golden perfection, then topped with melted fresh mozzarella and marinara sauce. Served on garlic butter-toasted hoagie rolls and garnished with fresh basil and parsley, this sandwich offers a satisfying blend of flavors and textures in just 35 minutes.
Ingredients
Chicken
- 1 pound (2 breasts) boneless, skinless chicken breasts, cut into 4 cutlets
- 1/4 cup mayonnaise
- 1.5 teaspoons Italian seasoning, divided
- 1.5 teaspoons garlic powder, divided
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- Kosher salt, to taste
- Freshly cracked pepper, to taste
- 1 tablespoon olive oil + more as needed
- 1 tablespoon unsalted butter + more as needed
Buns & Toppings
- 4 hoagie rolls
- 4 tablespoons butter, room temperature
- 1 tablespoon fresh chopped parsley
- 2 cloves garlic, finely minced
- 1 cup marinara sauce
- 8 ounces sliced fresh mozzarella cheese
- 2 tablespoons fresh chopped basil
Instructions
- Prepare Chicken Cutlets: Slice the chicken breasts in half lengthwise to create 4 thinner cutlets. Alternatively, pound the chicken breasts to uniform thickness to ensure even cooking.
- Make Mayonnaise Mixture: In a shallow bowl, combine the mayonnaise with 1/2 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and pinch of kosher salt and freshly cracked pepper.
- Make Parmesan Breadcrumb Mixture: In another shallow bowl, mix the grated Parmesan cheese, Panko breadcrumbs, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, and pinches of salt and pepper.
- Coat Chicken: Toss each chicken cutlet in the mayonnaise mixture until evenly coated on all sides.
- Dredge in Breadcrumbs: Press the mayo-coated chicken into the Parmesan breadcrumb mixture, ensuring a good crust forms on all sides.
- Cook Chicken: Heat a large sauté pan over medium heat. Add olive oil and butter. Once the butter melts and the oil shimmers, add chicken cutlets in batches if needed. Cook each side for 3-5 minutes until golden brown and cooked through. Add more oil and butter as needed to keep the pan greased.
- Broil with Cheese: Place cooked chicken on a cooling rack set over a baking sheet. Top each piece with sliced mozzarella. Broil in the oven for 2-3 minutes or until the cheese melts and begins to brown slightly.
- Prepare Garlic Butter Buns: Slice the hoagie rolls in half. Mix softened butter with minced garlic, chopped parsley, and salt and pepper to taste. Spread this mixture on the cut sides of each bun. Broil buns cut side up for 1-2 minutes until toasty.
- Warm Marinara Sauce: Heat the marinara sauce in the microwave or on the stovetop until warm.
- Assemble Sandwiches: Fill each toasted hoagie roll with a cheesy chicken cutlet, spoon over warmed marinara sauce, and garnish with fresh basil leaves. Serve immediately and enjoy!
- Enjoy and Review: If you love this recipe, consider leaving a 5-star rating and review to help others discover it.
Notes
- To ensure the chicken cooks evenly, pound the cutlets to a uniform thickness before breading.
- If you don’t have fresh mozzarella, you can substitute with shredded mozzarella, but fresh slices melt best.
- Use a cooling rack on a baking sheet when broiling cheese to help excess oil drip away and maintain crispiness.
- Adjust broil times carefully as ovens vary; keep a close eye to prevent burning the cheese or buns.
- For a spicier kick, add red pepper flakes to the marinara or breadcrumb mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwiches
- Method: Frying
- Cuisine: Italian-American
