Chicken Parm Sandwiches

Chicken Parmesan Sandwiches are easy to make and will satisfy Italian Sub cravings with tender and crispy fried chicken topped with marinara and mozzarella.

Breaded chicken cutlets are shallow fried until crispy and delicious. Served up on a buttery toasted bun with plenty of marinara sauce and melty mozzarella cheese. A family favorite dinner that will have everyone excited about dinner time.

Why Make These Chicken Parm Sandwiches?

• They are Delicious: Crispy breaded chicken topped with marinara sauce and melty cheese on a toasted bun is a delicious dinner for busy weeknights.
• Budget Friendly: Chicken parm sandwiches are relatively affordable, especially if you make thin chicken cutlets from whole chicken breasts. They are also a hearty meal that will satisfy. 
• Easy Recipe: This easy chicken parmesan sandwich recipe is a classic Italian dish that is quick to make with simple ingredients.

1. Slice the chicken breasts into thirds, lengthwise, about 1/4 inch thick to create the cutlets. If the cutlets are uneven thickness, pound with a meat mallet to create an even thickness. Cutlets can be purchased but it is almost always less expensive to buy chicken breasts and trim them down yourself.
2. Set up a breading station with three bowls.
3. In a shallow bowl, add panko, crushed Ritz crackers, grated Parmesan, garlic, basil and oregano. Mix well.
4. Add eggs to one bowl, beating well.
5. In another bowl add all purpose flour.

6. Line a rimmed baking sheet with parchment paper or foil.
7. Dredge chicken into flour, egg and then breadcrumb mixture. If you like a thick crust, repeat the egg and bread crumb layers.
8. Place breaded chicken onto lined baking sheet.

9. Add vegetable oil to a cast iron skillet or heavy bottom skillet over medium-high heat. Heat oil to 350°.
10. Cook chicken 2- 3 slices at a time, not over crowding the pan. Cook each piece of chicken for 5 -6 minutes per side or until internal temperature reaches 165° using a digital thermometer and chicken is golden brown.
11. Remove chicken fillets to a paper towel lined wire rack placed in a rimmed baking sheet.

Prepare the Marinara Sauce

12. Add tomato sauce, sugar, garlic, onion, basil, oregano, salt, pepper and smoked paprika. Whisk together and cook over low heat until heated through. Set aside and keep warm.

Make the Chicken Parmesan Sandwiches

13. Slice buns in half. Butter and lightly toast under the broiler.
14. Spread marinara sauce over bottom of each bun, top with chicken. Add more marinara sauce and slices of mozzarella cheese. Set the tops of the buns aside. Place the sandwiches under the broiler, watching carefully until cheese is melted.

15. Remove from oven, garnish more grated parmesan and parsley and add top buns.
16. Serve immediately.

Recipe Notes

• Yield: 6 Sandwiches: Cut the recipe in half or double as needed.
• Storage: Prepared sandwiches can be wrapped in plastic wrap and refrigerated up to 2 days. Leftover chicken should be wrapped in plastic wrap and stored in the refrigerator up to 4 days. Marinara can be stored in an airtight container in the refrigerator up to 2 weeks.
• Reheat: For prepared sandwiches, wrap in foil and place in a 350° oven for 20 minutes or until heated through.  Heat chicken in a skillet lightly coated in oil over low heat, turning after about 4 minutes and continue to cook until heated through. Marinara can be microwaved in 30 second intervals until heated through. Assemble sandwiches as directed.

Recipe Variations

• Boneless chicken thighs will also work for this recipe. Pound the thighs into an even thickness before breading.
• Store bought marinara can be substituted if you need something quicker and easier. Use your favorite brand.
• Using the cracker crumbs is optional, use double the amount of Panko if desired. We like the extra crunch from the cracker crumbs.
• Shredded mozzarella or sliced mozzarella can be substituted for the fresh mozzarella.
• Serve with cooked spaghetti rather than making sandwiches.

More Delicious Chicken Sandwiches to Try

• My kids would eat crispy chicken sandwiches everyday of the week. However, it takes an epic sandwich to get me excited and these Chicken Parmesan Sandwiches are just the ticket.
• Chicken Tender Sandwiches are one of our favorite recipes for any night of the week and just as good as any restaurant version. 
• Philly Chicken Sandwiches are made with grilled chicken, peppers, onions and cheese and served up on hoagie buns or French rolls.

You might also like these tasty Italian Meatball Subs for a quick weeknight dinner.

If you are looking for an easy dinner that will satisfy even the picky eaters, these are the best Chicken Parmesan Sandwiches. A filling sandwich filled with crispy tender chicken, flavorful marinara and melted mozzarella cheese on a buttery toasted bun that will rival any Italian Restaurant.

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Print Recipe

4.94 from 15 votes

Chicken Parmesan Sandwiches

Chicken Parmesan Sandwiches are incredibly flavorful and delicious. Easy to make at home to satisfy those Italian Sub cravings with tender and crispy fried chicken topped with marinara and mozzarella.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Sandwiches

Cuisine: American

Keyword: chicken parm, chicken parmigiana, Italian Chicken Sandwich, Italian hoagie, quick marinara

Servings: 6

Calories: 846kcal

Author: Milisa

Ingredients

For the Chicken:

• 2 large chicken breasts about 1 to 1 1/4 pounds
• 4 large eggs
• 1 cup all purpose flour
• 1 cup Panko bread crumbs
• 1 cup Ritz cracker crumbs
• 1 1/2 cups grated Parmesan plus more for garnish
• 1 tablespoon granulated garlic
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3 cups vegetable oil

For the Marinara Sauce:

• 15 ounces tomato sauce
• 1/3 cup sugar
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Sandwiches:

• 6 Italian rolls or hoagie buns
• 3 tablespoons butter
• 6 ounces sliced fresh mozzarella cheese
• fresh parsley optional garnish

Instructions

For the Chicken:

• Slice the chicken breasts into thirds, lengthwise, about 1/4 inch thick to create the cutlets. If the cutlets are uneven thickness, pound with a meat mallet to create an even thickness.
• Set up a breading station with three bowls. Add eggs to one bowl, beating well. In another bowl add all purpose flour. In a third bowl, add panko, crushed Ritz crackers, grated Parmesan, garlic, basil and oregano. Mix well.
• Line a rimmed baking sheet with parchment paper or foil.
• Dredge chicken into flour, egg and then bread crumb mixture. If you like a thick crust, repeat the egg and bread crumb layers. Place breaded chicken onto lined baking sheet.
• Add vegetable oil to a cast iron skillet or heavy bottom skillet. Heat to 350°.
• Cook chicken 2- 3 slices at a time, not over crowding the pan. Cook for 5 -6 minutes per side or until internal temperature reaches 165°. 
• Remove to a paper towel lined wire rack placed in a rimmed baking sheet.

Prepare the Marinara Sauce:

• Add tomato sauce, sugar, garlic, onion, basil, oregano, salt, pepper and smoked paprika. Whisk together and cook over low heat until heated through. Set aside and keep warm.

Make the Sandwiches:

• Slice buns in half. Butter and lightly toast under the broiler.
• Spread marinara sauce over bottom of each bun, top with chicken. Add more marinara sauce and slices of mozzarella cheese. Set the tops of the buns aside. Place the sandwiches under the broiler, watching carefully until cheese is melted.
• Remove from oven, garnish more grated parmesan and parsley and add top buns. Serve immediately.

Notes

Recipe Notes and Variations:

• Storage: Prepared sandwiches can be wrapped in plastic wrap and refrigerated up to 2 days. Leftover chicken should be wrapped in plastic wrap and stored in the refrigerator up to 4 days. Marinara can be stored in an airtight container in the refrigerator up to 2 weeks.
• Reheat: For prepared sandwiches, wrap in foil and place in a 350° oven for 20 minutes or until heated through.  Heat chicken in a skillet lightly coated in oil over low heat, turning after about 4 minutes and continue to cook until heated through. Marinara can be microwaved in 30 second intervals until heated through. Assemble sandwiches as directed.
• Variations:

Boneless chicken thighs will also work for this recipe. Pound the thighs into an even thickness before breading.

• Store bought marinara can be substituted if you need something quicker and easier. Use your favorite brand. 
• Using the cracker crumbs is optional, use double the amount of Panko if desired. We like the extra crunch from the cracker crumbs.
• Shredded mozzarella or sliced mozzarella can be substituted for the fresh mozzarella.
• Serve with cooked spaghetti rather than making sandwiches.

Nutrition

Serving: 1g | Calories: 846kcal | Carbohydrates: 82g | Protein: 41g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 1705mg | Fiber: 6g | Sugar: 18g