Chicken Parmesan Sandwich
Chicken Parmesan Sandwich
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We love anything Italian and this one is a regular in our house. Crispy pan-fried chicken breast, coated in seasoned flour and Italian bread crumbs, golden brown on the outside and juicy inside. Pile it on a homemade roll with marinara and melted cheese and you've got one of the best sandwiches you'll ever eat. You can also serve it over pasta for a classic Chicken Parm dinner — either way, this recipe is a winner.
🍗 The Chicken
- 3 boneless chicken breasts
- 3/4 cup AP flour
- 1 cup Italian bread crumbs
- 2 eggs, beaten
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- Heath Riles SPG (or your favorite seasoning)
- 3–4 TBSP olive oil
🥪 For the Sandwich
- Homemade rolls (from our pizza dough recipe) or store-bought rolls
- Your favorite marinara sauce
- Mozzarella or provolone cheese
- Fresh basil (optional)
How to Make It
- Prep the chicken — cut each breast in half, then pound thin using a meat tenderizer. Place in a zip lock bag for easy cleanup.
- Set up your breading station: seasoned AP flour in one bag (season with salt, pepper, garlic powder, and SPG), beaten eggs in a bowl, and Italian bread crumbs in a third bag.
- Bread each piece: coat in flour and shake off excess → dip in egg and let the excess run off → press into bread crumbs for a final even coat. Place on a rack until all pieces are breaded.
- Heat 3–4 TBSP of olive oil in a frying pan over medium-high heat. Fry two pieces at a time until golden brown and the internal temp reaches 165°F.
- Top with marinara and cheese, then serve on a roll for a Chicken Parm Sandwich — or plate over pasta for a classic Chicken Parm dinner!
- Pounding the chicken thin is the key to even cooking — thick spots take longer and can leave the center undercooked while the outside burns.
- Use a zip lock bag for breading — it coats evenly and keeps your hands clean.
- Don't skip the rack step after breading — letting the chicken rest on a rack keeps the coating from getting soggy before it hits the oil.
- Fry just two at a time. Crowding the pan drops the oil temp and leads to greasy, uneven coating instead of a crispy golden crust.
- The homemade pizza dough rolls take this to another level — check out the dough recipe link above. Store-bought rolls work great too if you're short on time.
- This recipe works just as well in the oven — bake at 400°F for 20–25 minutes after breading for a lighter version.
Serve It Two Ways
As a sandwich, pile the crispy chicken onto a roll, spoon on your favorite marinara, and top with melted mozzarella or provolone. For the full Italian dinner experience, plate it over a bed of spaghetti or penne, top with marinara and plenty of cheese, and finish under the broiler for a minute to get that golden bubbly top. Either way — this one never disappoints.
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