Chicken Parmesan Sandwich Recipe

Oh, friends, let me tell you about a culinary revelation that recently graced my kitchen – the Chicken Parmesan Sandwich. Now, I’ve always been a fan of classic Chicken Parmesan, that comforting Italian-American staple, but transforming it into a sandwich? Pure genius! My family, let’s just say, went absolutely bonkers for these. The crispy, golden-brown chicken, dripping with savory marinara and blanketed in melted, gooey mozzarella, all snuggled inside a perfectly toasted hoagie roll – it’s a symphony of textures and flavors that will have you craving more long after the last bite. This isn’t just a sandwich; it’s an experience, a taste of pure comfort food bliss. If you’re looking for a meal that’s guaranteed to be a crowd-pleaser, look no further. This Chicken Parmesan Sandwich recipe is about to become your new go-to for lunch, dinner, or any time you need a hearty dose of deliciousness. Get ready to roll up your sleeves and dive into sandwich heaven!

Ingredients: Your Shopping List for Chicken Parmesan Sandwich Success

To embark on this delightful culinary journey, you’ll need to gather the following ingredients. Each component plays a crucial role in creating the perfect Chicken Parmesan Sandwich, so let’s break down what you’ll need and why:

For the Crispy Chicken:

• ½ cup All-Purpose Flour: The foundation of our crispy coating. All-purpose flour provides the perfect base for the seasonings to adhere to and creates a lovely golden crust when fried. Using a good quality all-purpose flour ensures a light and airy coating, preventing the chicken from becoming heavy or doughy. If you’re looking for a gluten-free option, you can substitute with a gluten-free all-purpose blend, but be aware that the texture might slightly differ.
• 2 tablespoons Italian Seasoning, Divided: This is the flavor powerhouse! Italian seasoning brings that classic, herbaceous warmth that is synonymous with Chicken Parmesan. We’ll divide it – using some in the flour mixture to season the chicken from the inside out, and the rest sprinkled over the cheesy topping for an extra layer of flavor. Feel free to experiment with your favorite Italian seasoning blend. Some blends might be heavier on oregano, while others lean towards basil or rosemary. Find one you love, or even create your own custom blend for a truly personalized touch.
• ½ teaspoon Coarse Kosher Salt: Salt is essential for enhancing the flavor of all the ingredients and properly seasoning the chicken. Coarse kosher salt is preferred over table salt because its larger crystals distribute more evenly and provide a cleaner, less harsh salty flavor. If you only have table salt, use slightly less, about ¼ teaspoon, as it is more concentrated.
• ½ teaspoon Black Pepper: Black pepper adds a subtle warmth and a touch of spice that complements the Italian herbs and savory chicken. Freshly ground black pepper is always preferable for a brighter, more aromatic flavor.
• ½ teaspoon Garlic Powder: Garlic powder provides a concentrated garlic flavor that infuses the chicken coating. It’s a convenient way to add that garlicky punch without having to mince fresh garlic. If you prefer fresh garlic, you could substitute with 1-2 cloves of minced garlic added to the flour mixture, but be mindful that fresh garlic might burn slightly during frying.
• ½ teaspoon Onion Powder: Onion powder adds a subtle savory depth and umami to the chicken coating, rounding out the flavor profile and complementing the garlic and Italian seasonings.
• 2 boneless skinless Chicken Breasts, cut in half: The star of the show! Boneless, skinless chicken breasts are lean and cook quickly, making them perfect for frying. Cutting them in half lengthwise creates thinner cutlets that cook even faster and fit perfectly into hoagie rolls. Look for chicken breasts that are similar in size for even cooking. If your breasts are very thick, you might consider pounding them slightly thinner for uniform thickness.
• 2 Large Eggs, Beaten: Eggs act as the binding agent, allowing the panko breadcrumbs to adhere beautifully to the flour-dredged chicken. Beating the eggs ensures they are evenly mixed and creates a smooth, consistent coating.
• 1 cup Panko Breadcrumbs: Panko breadcrumbs are the secret to extra crispy chicken! These Japanese-style breadcrumbs are larger and flakier than regular breadcrumbs, resulting in a much lighter and crispier coating. Don’t substitute with regular breadcrumbs if you want that signature panko crunch. If you can’t find panko, you can try making your own by pulsing stale bread in a food processor, but the texture won’t be quite the same.
• 2 tablespoons Avocado Oil: Avocado oil is a great choice for frying because of its high smoke point and neutral flavor. It allows the chicken to cook to a beautiful golden brown without imparting any unwanted taste. You can also use other high-smoke point oils like canola oil, vegetable oil, or grapeseed oil.
• 2 tablespoons Unsalted Butter: Butter adds richness and flavor to the frying process. The combination of oil and butter creates a beautifully browned and flavorful crust on the chicken. Unsalted butter is preferred so you can control the overall saltiness of the dish.

For the Sandwich Assembly:

• 4 Hoagie Rolls: The vessel for our delicious creation! Hoagie rolls are long, sturdy rolls perfect for holding all the juicy chicken, sauce, and cheese. Look for rolls that are soft on the inside but have a slightly crusty exterior. If you can’t find hoagie rolls, you can use Italian rolls, submarine rolls, or even sturdy baguette sections.
• 1 ½ cups Marinara Sauce, Heated: Marinara sauce is the quintessential Italian-American tomato sauce, providing that tangy, savory base for our Chicken Parmesan Sandwich. Use your favorite store-bought marinara sauce, or even better, make your own homemade marinara for an extra special touch. Heating the sauce ensures it’s warm and ready to melt the cheese and complement the hot chicken.
• 1 tablespoon Parsley: Fresh parsley adds a pop of fresh, herbaceous flavor and a touch of color to the cheesy topping. Italian flat-leaf parsley is preferred for its stronger flavor, but curly parsley will also work. If you don’t have fresh parsley, you can use a teaspoon of dried parsley, but fresh is always best.
• 1 cup (4 ounces) Shredded Mozzarella Cheese: The gooey, melty cheese that is essential for Chicken Parmesan! Shredded mozzarella melts beautifully and provides that classic cheesy pull. Use low-moisture, part-skim mozzarella for best melting results. Fresh mozzarella, while delicious, can be too watery and might make the sandwiches soggy.
• 2 tablespoons Fresh Basil, Julienned, Optional: Fresh basil adds a final touch of aromatic freshness and a hint of sweetness to the sandwich. Julienned basil (thinly sliced) is perfect for distributing the flavor evenly. While optional, fresh basil really elevates the sandwich and adds a gourmet touch.

Instructions: Step-by-Step Guide to Chicken Parmesan Sandwich Perfection

Now that you have all your ingredients prepped and ready, let’s get cooking! Follow these detailed instructions to create mouthwatering Chicken Parmesan Sandwiches:

Getting Started:

1. Preheat Your Oven to Broil: We’ll be using the broiler to melt the cheese to bubbly perfection at the end. Preheat your oven to broil on high. Position the oven rack in the upper middle position, about 4-6 inches from the broiler element. Keep a close eye on the sandwiches while broiling as they can brown quickly.

Preparing the Chicken:

2. Set Up Your Dredging Station: In a pie plate or shallow dish, combine the flour, one tablespoon of Italian seasoning, salt, pepper, garlic powder, and onion powder. Mix thoroughly with a whisk or fork to ensure all the seasonings are evenly distributed throughout the flour. This seasoned flour mixture will create the first layer of flavor for our crispy chicken. In another shallow dish, lightly beat the eggs with a fork until the yolks and whites are fully combined. This egg wash will help the panko breadcrumbs adhere to the flour-coated chicken. In a third shallow bowl, pour the panko breadcrumbs. Having these three dishes set up in a line will create an efficient dredging station for coating the chicken.
3. Dredge the Chicken: Pat the chicken breast cutlets dry with paper towels. This is a crucial step! Removing excess moisture helps the flour mixture adhere better and promotes crispier frying. Take one chicken cutlet at a time and dredge it in the seasoned flour mixture, ensuring it’s fully coated on all sides. Shake off any excess flour; too much flour can create a gummy coating. Next, dip the flour-coated chicken into the beaten egg, again ensuring it’s fully coated. Finally, dredge the egg-coated chicken in the panko breadcrumbs, pressing gently to help the breadcrumbs adhere. Make sure the chicken is completely covered in panko for maximum crispiness. Set the breaded chicken cutlet aside on a clean plate or baking sheet and repeat the dredging process with the remaining chicken cutlets.

Frying the Chicken:

4. Heat Oil and Butter: In a large skillet (cast iron or stainless steel works best) over low to medium heat, add the avocado oil and unsalted butter. Allow the butter to melt completely and the oil and butter mixture to heat up. You’ll know it’s ready when a few panko breadcrumbs dropped into the skillet sizzle gently. Avoid overheating the oil and butter as this can cause the butter to burn and impart a bitter flavor.
5. Fry the Chicken: Carefully place the breaded chicken cutlets in the hot skillet, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature and result in steamed rather than fried chicken. Work in batches if necessary. Fry the chicken for 3-4 minutes per side, or until golden brown and crispy. Use tongs to flip each piece over and cook for another 3-4 minutes on the second side. The exact cooking time will depend on the thickness of your chicken cutlets and the heat of your stove.
6. Check for Doneness: To ensure the chicken is cooked through, use an instant-read meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of a chicken cutlet. The internal temperature should reach 165°F (74°C). Once the chicken is cooked through and golden brown, remove it from the skillet and place it on a wire rack set over a baking sheet to drain excess oil and maintain crispiness. Avoid placing the chicken directly on paper towels as they can trap steam and make the bottom of the chicken soggy.

Preparing the Rolls and Sauce:

7. Toast the Hoagie Rolls: While the chicken is frying, prepare the hoagie rolls. Split each roll lengthwise, being careful not to cut all the way through. Place the split rolls, cut-side up, on a baking sheet. Broil in the preheated oven for 1 to 2 minutes, or until lightly toasted and golden brown around the edges. Keep a close eye on them as they can toast very quickly under the broiler. Remove the baking sheet with the toasted rolls from the oven and set aside.
8. Heat the Marinara Sauce: Heat the marinara sauce in a small saucepan over low heat or in a microwave-safe bowl in the microwave until heated through. Stir occasionally to ensure even heating. You want the sauce to be hot and ready to melt the cheese over the chicken.

Assembling and Broiling the Sandwiches:

9. Sauce and Cheese the Chicken: Remove the skillet with the fried chicken from the heat (or transfer the chicken to an oven-safe skillet if your frying skillet is not oven-safe). Spoon about a quarter cup of heated marinara sauce over each fried chicken cutlet, spreading it evenly. Sprinkle each sauced chicken cutlet with parsley, then top with about a quarter cup of shredded mozzarella cheese. Finally, sprinkle the remaining tablespoon of Italian seasoning over the cheese.
10. Broil to Melt Cheese: Place the skillet with the cheese-topped chicken under the broiler in the preheated oven. Broil for 1 to 3 minutes, or until the mozzarella cheese is melted, bubbly, and lightly golden brown in spots. Watch closely to prevent burning.
11. Assemble the Sandwiches: Spread about a tablespoon of heated marinara sauce on the bottom half of each toasted hoagie roll. Place a cheesy chicken parmesan cutlet on top of the sauced bottom roll. Add the top roll to complete the sandwich.
12. Garnish and Serve: If desired, garnish the sandwiches with julienned fresh basil. Serve immediately while the chicken is hot, crispy, and the cheese is melted and gooey.

Nutrition Facts: A Look at What You’re Eating

Understanding the nutritional content of your meal can be helpful, especially when incorporating it into a balanced diet. Here’s a breakdown of the estimated nutrition facts for one serving (one Chicken Parmesan Sandwich):

• Servings: 4 sandwiches
• Calories: Approximately 571 kcal per sandwich

Important Notes:

• These are estimated values and can vary based on specific ingredient brands, portion sizes, and cooking methods.
• The calorie count is primarily influenced by the fried chicken, bread, cheese, and sauce.
• This recipe is relatively high in carbohydrates and fat due to the breading, frying, and cheese.
• To make it slightly lighter, you could consider using whole wheat hoagie rolls, reducing the amount of cheese, or baking the chicken instead of frying (though the texture will be different).

Preparation Time: Get Ready to Cook!

Planning your cooking time is essential for a smooth and efficient kitchen experience. Here’s a breakdown of the time involved in making these delicious Chicken Parmesan Sandwiches:

• Prep Time: 15 minutes (This includes gathering ingredients, setting up the dredging station, cutting chicken, and prepping rolls)
• Cook Time: 10 minutes (This includes frying the chicken and broiling the cheese)
• Total Time: 25 minutes (From start to finish, you can have these sandwiches on the table in under half an hour!)

This recipe is relatively quick to make, making it perfect for weeknight dinners or weekend lunches when you want a satisfying meal without spending hours in the kitchen.

How to Serve: Perfect Pairings and Serving Suggestions

Chicken Parmesan Sandwiches are delicious on their own, but pairing them with the right sides and accompaniments can elevate your meal to a whole new level. Here are some serving suggestions:

• Classic Side Salads:
  • Caesar Salad: The crisp romaine lettuce, creamy Caesar dressing, and Parmesan cheese provide a refreshing contrast to the rich sandwich.
  • Italian Salad: A simple salad with mixed greens, tomatoes, cucumbers, red onion, and a light vinaigrette dressing complements the Italian flavors of the sandwich.
  • Caprese Salad: Sliced tomatoes, fresh mozzarella, and basil drizzled with balsamic glaze offer a light and flavorful side.
• Hearty Vegetable Sides:
  • Roasted Vegetables: Roasted broccoli, asparagus, or bell peppers seasoned with Italian herbs are healthy and flavorful accompaniments.
  • Garlic Green Beans: Sautéed green beans with garlic and a touch of lemon juice provide a bright and savory side.
  • Grilled Corn on the Cob: In summer, grilled corn on the cob adds a sweet and smoky element to the meal.
• Potato and Pasta Sides:
  • French Fries or Potato Wedges: For a classic comfort food pairing, serve with crispy french fries or seasoned potato wedges.
  • Pasta Salad: A cold pasta salad with Italian dressing, vegetables, and maybe some salami or cheese, makes a satisfying side dish.
  • Garlic Breadsticks: If you’re really embracing the indulgence, serve with warm, buttery garlic breadsticks for dipping in any extra marinara sauce.
• Soup Pairings (for a lighter meal):
  • Tomato Soup: A classic pairing for a reason! Creamy tomato soup complements the Italian flavors of the sandwich.
  • Minestrone Soup: A hearty vegetable soup with pasta and beans provides a balanced and satisfying meal when served with half a sandwich.
• Drink Pairings:
  • Italian Soda: Fruity Italian sodas like blood orange or lemon are refreshing and pair well with the Italian flavors.
  • Iced Tea or Lemonade: Classic refreshing beverages that cut through the richness of the sandwich.
  • Light Beer or Italian Wine: For adult pairings, a light beer or a crisp Italian white wine like Pinot Grigio or a light-bodied red like Chianti can complement the meal.

Additional Tips for Chicken Parmesan Sandwich Success

Want to take your Chicken Parmesan Sandwiches to the next level? Here are five helpful tips to ensure sandwich perfection every time:

1. Pound Chicken for Even Cooking: If your chicken breasts are particularly thick, consider pounding them to an even thickness (about ½ inch thick). This ensures that the chicken cooks evenly and quickly, preventing dry edges and undercooked centers. Place the chicken breast between two sheets of plastic wrap or parchment paper and gently pound with a rolling pin or meat mallet.
2. Don’t Overcrowd the Skillet: When frying the chicken, work in batches and avoid overcrowding the skillet. Overcrowding lowers the oil temperature, which can result in steamed chicken instead of crispy fried chicken. Give each piece of chicken enough space in the skillet so it can brown properly and maintain the oil temperature.
3. Toast the Rolls Properly: Toasting the hoagie rolls is crucial for preventing soggy sandwiches. Toasting creates a slightly crispy exterior that can hold up to the sauce and juicy chicken without becoming mushy. Broiling for just 1-2 minutes is usually sufficient, but keep a close eye on them to prevent burning.
4. Use Good Quality Marinara Sauce: The quality of your marinara sauce significantly impacts the overall flavor of the sandwich. Use a good quality store-bought marinara sauce that you enjoy, or even better, take the time to make your own homemade marinara sauce from scratch for an extra layer of flavor and freshness.
5. Serve Immediately for Best Crispiness: Chicken Parmesan Sandwiches are best enjoyed immediately after assembling, while the chicken is still crispy and the cheese is melted and gooey. If you need to hold them for a short time, you can keep them warm in a low oven (around 200°F), but be aware that the chicken will lose some of its crispiness over time.

FAQ Section: Your Chicken Parmesan Sandwich Questions Answered

Got questions about making the perfect Chicken Parmesan Sandwiches? Here are answers to some frequently asked questions:

Q1: Can I bake the chicken instead of frying it to make it healthier?

A: Yes, you can bake the chicken for a healthier option, but the texture will be different. To bake, preheat your oven to 400°F (200°C). Place the breaded chicken cutlets on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through and golden brown, flipping halfway through. While baking reduces the fat content, the chicken won’t be as crispy as fried chicken. You can try spraying the breaded chicken with cooking spray before baking to help it crisp up slightly.

Q2: Can I prepare the chicken ahead of time?

A: You can prepare the breaded chicken cutlets ahead of time and store them in the refrigerator for up to 2-3 hours before frying. However, for the best results, it’s recommended to fry the chicken just before serving to ensure maximum crispiness. Fried chicken is best enjoyed fresh. You can also fry the chicken ahead of time and reheat it in the oven or air fryer to crisp it up before assembling the sandwiches, but again, it won’t be quite as crispy as freshly fried chicken.

Q3: Can I use different types of cheese?

A: While mozzarella is the classic choice for Chicken Parmesan, you can experiment with other cheeses. Provolone cheese melts well and adds a slightly sharper flavor. You could also use a blend of mozzarella and provolone. For a richer flavor, try adding a sprinkle of Parmesan cheese along with the mozzarella. Avoid using cheeses that don’t melt well, like cheddar or feta, as they won’t give you that gooey, melty texture.

Q4: Can I make these sandwiches vegetarian?

A: Yes, you can easily adapt this recipe to make vegetarian Parmesan sandwiches. Substitute the chicken breasts with thick slices of eggplant or portobello mushrooms. Bread and fry or bake the eggplant or mushrooms following the same instructions as for the chicken. They will provide a hearty and flavorful base for your vegetarian Parmesan sandwiches.

Q5: What’s the best way to store leftover Chicken Parmesan Sandwiches?

A: Leftover Chicken Parmesan Sandwiches are best stored in separate components to prevent them from becoming soggy. Store the fried chicken in an airtight container in the refrigerator. Store the marinara sauce separately in another airtight container. The hoagie rolls are best consumed fresh but can be stored at room temperature in a bread bag. When reheating, reheat the chicken in the oven or air fryer to crisp it up again. Reheat the marinara sauce separately. Toast the hoagie rolls again briefly if desired. Assemble the sandwiches just before serving. Keep in mind that reheated sandwiches will not be as crispy as freshly made ones.

Enjoy creating these incredibly delicious and satisfying Chicken Parmesan Sandwiches! They are sure to become a family favorite and a go-to recipe for any occasion.

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