Chicken Parmesan Sandwich
Crispy breaded chicken cutlets, marinara, and melted mozzarella on a toasted roll—the chicken parm sandwich that turns dinner leftovers into a hero. Chicken must reach 165°F before saucing and melting.
🛒Ingredients
- 4 thin chicken cutlets (about 1 1/2 pounds)
- 1/2 cup flour
- 2 large eggs, beaten
- 1 1/2 cups Italian breadcrumbs
- 1/2 cup grated Parmesan, divided
- Oil for pan-frying
- 1 1/2 cups marinara sauce, warmed
- 8 ounces mozzarella, sliced
- 4 hero or Italian rolls, split and toasted
- Kosher salt and black pepper
🔧Kitchen Tools Needed
- Skillet
- Sheet pan
- Instant-read thermometer
- Wire rack
📝Instructions
- 1
Season cutlets. Dredge in flour, egg, then breadcrumbs mixed with 1/4 cup Parmesan.
- 2
Pan-fry in 1/4 inch oil over medium heat 3–4 minutes per side until golden and the thickest part reaches 165°F. Drain on a rack.
- 3
Place cutlets on a sheet pan; top with marinara, mozzarella, and remaining Parmesan. Broil 1–3 minutes until cheese melts and bubbles.
- 4
Tuck into toasted rolls. Serve hot with extra warm marinara.
- 5
Refrigerate leftovers within 2 hours up to 3 days; reheat chicken to 165°F before assembling.
🥗Nutrition Information
⚡Calories per serving: 720
🏷️Recipe Tags
❓Frequently Asked Questions
Air fryer cutlets?
Spray breaded cutlets; air fry 375°F about 10–12 minutes to 165°F, flipping once.
Provolone instead?
Yes—excellent melt on parm sandwiches.
Thicker chicken?
Pound to even 1/2-inch thickness for even cooking.
Make ahead?
Fry cutlets, chill, then reheat to 165°F, sauce, and melt cheese.
Food safety?
Chicken to 165°F; leftovers to 165°F; 2-hour chill rule.
