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Chicken Parm Sandwiches garnished with parsley flakes on a wooden board with marinara sauce beside
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5 from 1 vote

Chicken Parm Sandwich

Chicken Parm Sandwiches are so mouthwateringly delicious in each bite, you will wonder why you eat anything else.
Prep Time20 minutes
Cook Time23 minutes
Total Time43 minutes
Servings: 4 servings
Author: Lisa Longley

Ingredients

  • 1 pound boneless skinless chicken breasts cut into cutlets, and pounded 1/2 inch thick (453.6 grams)
  • salt and pepper
  • 1 cup all purpose flour (120 grams)
  • 3 large eggs
  • 1 tablespoon milk
  • 1 cup bread crumbs (112 grams)
  • 1/4 cup Parmesan cheese (25 grams)
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 cup vegetable oil (198 grams or 236.5 ml)
  • 4 hoagie rolls or baguettes see note 1
  • 4 tablespoons unsalted butter softened
  • 2 teaspoons garlic salt
  • 1 cup spaghetti sauce store-bought or homemade, see note 2 (250 grams)
  • 1/2 cup mozzarella cheese shredded (56.5 grams)

Instructions

  • Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Set aside.
  • Slice the chicken breasts in half, butterfly style (see photos in the post for more details). If any part of the chicken is still more than half an inch thick, pound them thin by placing the chicken between plastic wrap and using a rolling pin or meat mallet. Pat very dry and lightly salt and pepper the chicken breasts on both sides.
    1 pound boneless skinless chicken breasts, salt and pepper
  • Add the flour to a plate. Whisk the eggs and milk in a shallow dish. In a shallow dish stir together the breadcrumbs, Parmesan cheese, basil, garlic powder, and oregano.
    1 cup all purpose flour, 3 large eggs, 1 tablespoon milk, 1 cup bread crumbs, 1/4 cup Parmesan cheese, 1/2 tablespoon dried basil, 1/2 tablespoon dried oregano, 1 teaspoon garlic powder
  • Working with one chicken breast at a time, dredge the chicken breasts in the flour, then the eggs, and then the seasoned bread crumbs. Repeat with all of the chicken.
  • In a heavy-bottomed large skillet over medium heat, heat up the oil until it reaches 350 degrees Fahrenheit as measured with an instant read thermometer.
    1 cup vegetable oil
  • Working with one chicken breast at a time, fry in the oil for 2 minutes on each side. Remove the chicken from the oil and place on the prepared wire rack. Repeat with each piece of chicken, tenting the fried chicken loosely with foil while you work on the next piece.
  • Open up the hoagie rolls and spread one side of each with butter. Sprinkle with garlic salt. Spread spaghetti sauce on the other side. Top with a piece of chicken, more sauce, and the cheese. Place under the broiler until the bread has just begun to brown and the cheese is starting to melt, about three minutes. Keep a close eye on the sandwiches so they don't burn.
    4 hoagie rolls or baguettes, 4 tablespoons unsalted butter, 2 teaspoons garlic salt, 1 cup spaghetti sauce, 1/2 cup mozzarella cheese
  • Serve warm and enjoy right away!

Notes

  1. Whether you use a hoagie roll or a baguette, make sure to use something that is hearty and can hold up to the sauce, chicken and cheese.
  2. For convenience you can absolutely use store-bought sauce, but I highly recommend my homemade spaghetti sauce or marinara sauce. They are easy to make, so delicious, and the leftovers store great in the freezer.

Nutrition

Serving: 1serving