Are you ready to create the ultimate Italian-American hero sandwich? The kind of hearty, satisfying, and unbelievably delicious sandwich that legends are made of? This incredible, from-scratch Chicken Parmesan Sandwich is your guide to that perfect meal. Imagine a super crispy, golden-brown chicken cutlet, smothered in a rich, savory marinara sauce, and topped with a glorious blanket of gooey, melted provolone cheese, all piled high onto a fresh, crusty Italian roll.
This isn’t just another sandwich recipe; it’s a complete masterclass in the art of the perfect chicken cutlet. We’ll show you the simple but crucial secrets to a crust that stays shatteringly crisp and a chicken that is always perfectly juicy and tender. This is a restaurant-quality sandwich that is surprisingly easy to make at home, perfect for a fun weeknight dinner or a weekend treat.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Italian-American Hero
What makes this Chicken Parm Sandwich so spectacularly delicious is its perfect harmony of classic, comforting flavors and textures. The star of the show is a from-scratch chicken cutlet, pounded thin for tenderness and coated in a flavorful Parmesan-breadcrumb crust. It’s pan-fried to a beautiful, deep golden brown for the ultimate crispy texture. This perfect cutlet is then placed on a sturdy Italian roll, topped with your favorite marinara sauce and a generous layer of sharp provolone cheese, and then melted under the broiler until it’s bubbly and irresistible. It’s a true two-handed sandwich that eats like a complete meal.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 2 sandwiches |
The Essential Ingredients for This Classic Sandwich
This recipe uses a handful of simple, high-quality ingredients to create its signature authentic flavor.
- The Crispy Chicken Cutlet (The Star of the Show!):
- The Chicken: For the best, most tender result, you must use boneless, skinless chicken breasts that have been pounded to an even, 1/2-inch thickness. This is the number one secret to a cutlet that cooks quickly and evenly, and stays unbelievably juicy.
- The Three-Step Breading: The classic, foolproof method for a crust that sticks and stays crispy. We use three shallow dishes: one for all-purpose flour, one for a lightly beaten egg, and one for the breading.
- The Breading: A simple combination of seasoned breadcrumbs and freshly grated Parmesan cheese creates a savory, cheesy, and wonderfully crispy crust when it’s pan-fried.
- The “Parma” Components:
- Marinara Sauce: Using a high-quality, store-bought marinara sauce is a fantastic shortcut that provides a deep, slow-simmered flavor with zero extra effort.
- Provolone Cheese: The perfect, classic Italian-American sandwich cheese! Sliced provolone has a wonderfully sharp and slightly salty flavor, and it melts beautifully into a gooey, stretchy, and irresistible topping.
- The Roll: It is crucial to use a good quality, sturdy Italian roll or a sub roll that has a crisp crust and a soft interior. It needs to be substantial enough to hold up to the saucy, hearty fillings without falling apart.
Step-by-Step to the Best Chicken Parm Sandwich
This delicious meal comes together in just a few simple stages.
Step 1: Prepare the Breading Station and the Chicken
Step 1: Prepare your three-step breading station. Place the 1/2 cup of all-purpose flour in one shallow bowl. In a second shallow bowl, lightly beat the 1 large egg. In a third shallow bowl, toss together the 3/4 cup of seasoned breadcrumbs with the 3 tablespoons of grated Parmesan cheese.
Step 2: Prepare your chicken. Place your 2 boneless, skinless chicken breast halves between two pieces of plastic wrap and use a meat mallet or a heavy rolling pin to gently pound them to an even, 1/2-inch thickness. Sprinkle both sides of the chicken cutlets with the 1/8 teaspoon of salt and the 1/8 teaspoon of pepper.
Part 2: Bread and Pan-Fry the Chicken to Perfection
Step 1: Working with one cutlet at a time, first dredge the chicken in the flour to coat both sides, then shake off any excess. Next, dip the floured chicken in the beaten egg, allowing any excess to drip off. Finally, press the chicken firmly into the breadcrumb and Parmesan mixture, ensuring a thick, even coating on all sides.
Step 2: In a large skillet, heat the 2 tablespoons of olive oil over medium heat.
Step 3: Carefully add the breaded chicken to the hot skillet. Cook for 4 to 5 minutes per side, until the coating is a beautiful, deep golden brown and crispy, and the chicken is no longer pink and is cooked all the way through.
Pro Tip: For the juiciest chicken, use an instant-read thermometer. The chicken is perfectly cooked when the internal temperature in the thickest part registers 165°F (74°C).
Part 3: Assemble and Broil Your Sandwiches
Step 1: Preheat your oven’s broiler.
Step 2: Split your 2 Italian rolls and place them on a baking sheet.
Step 3: Place one crispy, cooked chicken cutlet on the bottom half of each roll. Top each cutlet with a generous spoonful of the warmed marinara sauce.
Step 4: Place one slice of provolone cheese on top of each saucy cutlet.
Step 5: Place the baking sheet with the sandwiches under the hot broiler for 1 to 2 minutes, watching them very closely, until the cheese is completely melted, bubbly, and a beautiful golden brown.
Place the top half of the roll on your sandwich and serve immediately while it is hot and cheesy.
The Ultimate Crispy Chicken Parm Sandwich (Easy Recipe!)
A classic recipe for a hearty Chicken Parmesan Sandwich. This dish features boneless, skinless chicken breasts that are pounded to an even thickness and then coated in a three-step breading of flour, egg, and a mixture of seasoned breadcrumbs and Parmesan cheese. The chicken cutlets are pan-fried in a skillet until golden brown and cooked through. The crispy chicken is then served on Italian rolls with a slice of provolone cheese and warm marinara sauce.
Ingredients
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 3/4 cup seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
- 2 boneless skinless chicken breast halves (5 ounces each)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons olive oil
- 2 Italian rolls, split
- 2 slices provolone cheese
- 1/3 cup marinara sauce, warmed
Instructions
- Set up a breading station with three separate shallow bowls for the flour, the beaten egg, and the breadcrumbs mixed with Parmesan cheese.
- Pound the chicken breasts with a meat mallet to an even 1/2-inch thickness. Sprinkle both sides with salt and pepper.
- Dip each chicken breast first in the flour to coat, shaking off any excess. Then, dip it in the egg, and finally, press it into the bread crumb mixture to coat both sides.
- In a large skillet, heat the olive oil over medium heat.
- Add the breaded chicken to the skillet and cook for 4-5 minutes per side, until the coating is golden brown and the chicken is cooked through.
- To serve, place each cooked chicken cutlet on an Italian roll. Top with a slice of provolone cheese and a spoonful of warm marinara sauce.
Notes
- Pounding the chicken to an even thickness is a key step that ensures it cooks quickly and evenly without drying out.
- The classic three-step breading process (flour, egg, breadcrumbs) helps to create a durable, crispy crust.
- This sandwich is a quick and easy meal, perfect for a weeknight dinner.
What to Serve With Your Chicken Parm Sandwich
These hearty and satisfying sandwiches are a fantastic, all-in-one meal. If you’d like to round them out, here are a few simple and classic accompaniments:
- Classic French Fries: The ultimate, classic pairing for any hot and cheesy sub.
- A Simple Green Salad: A crisp green salad with a bright and zesty Italian vinaigrette is the perfect, fresh counterpoint to the rich, savory sandwich.
- Kettle-Cooked Potato Chips: A simple side of your favorite crunchy potato chips is another classic and easy choice.
Storage and Make-Ahead Tips
A Chicken Parm Sandwich is at its absolute crispiest and best when it is served fresh.
- Make-Ahead: For a super-fast and impressive meal, the cooked chicken cutlets are the perfect make-ahead component! You can cook them completely, let them cool, and store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked cutlets for up to 3 months.
- Storage: It is best to store any leftovers deconstructed. Store the cooked chicken cutlets separately from the sauce and the bread.
- Reheating: The best way to reheat the chicken cutlets and bring back their original crispiness is in an air fryer at 375°F (190°C) for just 3-4 minutes, or on a baking sheet in a hot 400°F (200°C) oven for about 5-8 minutes.
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Creative Recipe Variations
- Make it a Classic Veal or Eggplant Parmesan: For a different but equally delicious classic, you can substitute the chicken breasts with thinly pounded veal cutlets or with 1/2-inch thick slices of breaded and fried eggplant.
- Add Some Sautéed Peppers and Onions: For a classic “Chicken Parm with Peppers and Onions” sub, you can sauté some thinly sliced bell peppers and onions in a separate skillet and pile them on top of your chicken before you add the sauce and the cheese.
- Make it Spicy: For a delicious, spicy kick, you can add 1/4 to 1/2 teaspoon of crushed red pepper flakes to your breadcrumb mixture before you coat the chicken.
Enjoy The Ultimate Italian-American Hero!
You’ve just created a truly special dish that is a perfect harmony of hearty, comforting, and delicious flavors. This classic Chicken Parmesan Sandwich is a testament to the power of a simple, from-scratch meal to bring the whole family together. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, hearty sandwich!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a super crispy chicken cutlet that isn’t greasy?
The secret is a proper, three-step breading process (flour, then egg, then breadcrumbs) and pan-frying in a shallow layer of hot oil. The flour gives the egg something to cling to, and the egg gives the breadcrumbs a sticky surface to adhere to. Frying in just enough oil to come halfway up the side of the cutlet ensures a beautiful, golden, and crispy crust without the chicken becoming heavy or greasy.
Q2: How do I keep the breading from falling off my chicken when I fry it?
There are a few key tricks! First, be sure to pat your chicken dry before you start. Second, after you have coated the chicken in the breadcrumbs, press the breading on firmly with your hands. Finally, and most importantly, when you are pan-frying the chicken, be sure to place it in the hot oil and then don’t touch it! Let it form a beautiful, golden crust for 4-5 minutes before you flip it only once.
Q3: Can I make the chicken cutlets ahead of time?
Yes, this is a perfect make-ahead component! You can cook the chicken cutlets completely, let them cool, and then store them in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. This makes the final assembly for your sandwiches incredibly fast.
Q4: What is the best kind of cheese to use for a Chicken Parm Sandwich?
A classic, sliced provolone cheese is the number one traditional choice for its sharp, salty flavor and its fantastic, gooey melt. A low-moisture mozzarella is another fantastic choice for that classic, stringy “cheese pull.”
Q5: Can I bake these chicken cutlets in the oven or an air fryer instead of pan-frying them?
Yes! To bake, preheat your oven to 425°F (218°C). Place the breaded cutlets on a wire rack set inside a baking sheet and spray the tops with olive oil cooking spray. Bake for about 15-20 minutes, flipping them halfway through, until they are golden brown and cooked through. To air fry, place them in a single layer in your air fryer basket and cook at 400°F (200°C) for about 10-12 minutes, flipping halfway through.