Chicken Parm Sandwiches
This chicken parm sandwich is the kind of comfort food that doesn’t mess around. Crispy fried chicken cutlets get coated in rich tomato sauce, covered with a blanket of melty cheese, and tucked into a toasted roll. It’s crunchy, saucy, cheesy, and messy in all the right ways. Perfect for a weeknight dinner that feels like takeout, only better.
If you love these Chicken Parm Sandwiches, try our other sandwich recipes, like Eggplant Parm sandwiches.
Why Jacqueline Loves This Chicken Parm Sandwiches Recipe
This chicken parm sandwich is crispy, cheesy, and packed with flavor.
- Crispy golden chicken without complicated steps
- Saucy and cheesy in every bite
- Easy to customize with your favorite bread, sauce, or cheese
- Feels like restaurant food, but made at home
Ingredients
Haven’t been to the store or have fussy eaters? Learn more about the ingredients and substitution ideas for this Chicken Parm Sandwiches recipe.
- Chicken breast – One large boneless, skinless chicken breast is sliced in half horizontally to make two cutlets. This keeps cooking time short and the chicken juicy.
- Salt and pepper – Simple seasoning that makes a big difference.
- All-purpose flour – Helps the flour stick to the chicken.
- Egg – Acts as the glue between the flour and breadcrumbs.
- Panko breadcrumbs – Give the chicken that extra-crispy crunch. Regular breadcrumbs work, but panko stays lighter and crispier.
- Italian seasoning – Brings in those classic herb flavors like oregano, basil, and thyme.
- Vegetable oil – For shallow frying the chicken until golden. Any neutral oil works here.
- Tomato sauce – Store-bought is fine for speed, but homemade makes it even better. Go for a garlicky or herby sauce.
- Monterrey jack cheese – Melts smooth and creamy. Mozzarella or provolone are great swaps.
- Parmesan cheese – Adds salty, nutty flavor to the cheese layer.
- Sandwich rolls or hoagie buns – Something sturdy enough to hold up to the sauce and cheese without falling apart. We like homemade ciabatta buns.
- Optional toppings – Fresh basil for brightness or chili flakes for heat.
Another Technique to Try
Instead of frying, you can bake the breaded chicken cutlets on a wire rack at 425°F (220°C) for about 15–18 minutes. You won’t get quite the same deep golden crust, but it’s still crispy and a bit lighter. You can spray with oil first for a bit more browning.
Chicken is done when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check for doneness.
How to Make Chicken Parm Sandwiches
Prep the chicken: Slice the chicken breast in half horizontally to create 2 cutlets. Season both sides with salt and pepper.
Bread the chicken: Dredge each cutlet in flour, dip in beaten egg, then coat in panko breadcrumbs mixed with Italian seasoning. Press gently so the coating sticks.
Fry until golden: Heat oil in a skillet over medium heat. Fry the chicken until golden brown and fully cooked, about 3–4 minutes per side. Drain on paper towels.
Toast the buns: Split the rolls and toast them in a skillet or under the broiler until golden.
Assemble the chicken parm. Place the breaded chicken cutlets on a sheet pan.
Spoon warm tomato sauce over each cutlet.
Top with Monterrey jack and Parmesan.
Broil or bake just until the cheese melts.
Make the sandwich. Place the saucy, cheesy chicken on the toasted buns. Add extra sauce or parmesan if you want more. Serve hot, topped with basil or chili flakes if desired.
Jacqueline’s Recipe Tips
- Don’t skip the panko – It’s the key to that crunchy bite.
- Season every layer – Lightly season the flour, egg, and breadcrumbs for more flavor.
- Keep the oil hot – If the temperature drops, the chicken can absorb oil and lose its crispiness.
- Drain well – Rest fried chicken on a wire rack or paper towels so it stays crispy.
- Broil, don’t bake, for the melt – A quick broil keeps the chicken crispy while melting the cheese fast.
Kitchen Tools to Make it Easier
We’ll let you know the basics and then give some suggestions for kitchen tools that can make this Chicken Parm Sandwich recipe even easier to prepare.
- You’ll need a large skillet to fry the chicken cutlets. Tongs make flipping the chicken safe and easy in hot oil.
- To bake the chicken, you’ll need a sheet pan.
- Chicken is done when it reaches an internal temperature of 165°F (74°C) using a Meat Thermometer.
Serving Suggestions
Pair with a side of fries, a simple salad, or roasted vegetables.
How to Store Leftover Chicken Parm Sandwiches
Store leftover chicken separately from the rolls to keep it from getting soggy. Refrigerate for up to 3 days and reheat in the oven for the best texture.
FAQ
Sturdy sandwich rolls, ciabatta, or hoagie buns work best so they can hold up to the sauce.
Yes. Add chili flakes to the breadcrumbs or use a spicy marinara sauce.
More Recipes
If you’ve made this Chicken Parm Sandwiches recipe or another recipe on our site and it was Forking Flavorful, we’d love it if you’d leave a comment with a recipe rating. We’d love to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.
Chicken Parm Sandwich
Ingredients
Equipment
Method
- Slice the chicken breast in half horizontally to make 2 even cutlets. Season both sides with salt and pepper.
- Dredge each piece in flour, dip in egg, then coat in breadcrumbs. Press to make sure it sticks.
- Heat oil in a skillet over medium heat. Fry chicken cutlets until golden brown and fully cooked, about 3–4 minutes per side. Drain on paper towels or a wire rack.
- Split the rolls and toast in a skillet or under the broiler until golden.
- Spoon warm tomato sauce over the chicken, top with mozzarella and parmesan. Broil or bake just until the cheese melts, about 3-4 minutes under the broiler.
- Place the saucy, cheesy chicken on the toasted bun. Add extra sauce or parmesan if you want more.
- Serve hot, optionally topped with basil or chili flakes.
