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A sandwich with breaded chicken, red sauce, and melted cheese.

Chicken Parm Sandwich

Jacqueline Piper
Crispy breaded chicken, rich tomato sauce, and gooey melted cheese come together in this chicken parm sandwich. The perfect mix of crunch, sauce, and cheesy goodness on a toasted ciabatta roll.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2
Calories: 454
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz boneless skinless chicken breast
  • salt and pepper to taste
  • ½ cup all-purpose flour
  • 1 large egg beaten
  • 1 cup Panko breadcrumbs
  • 1 tablespoon Italian seasoning
  • ½ cup vegetable oil for frying
  • ¾ cup tomato sauce store-bought or homemade
  • 4 slices Monterrey jack
  • ¼ cup grated parmesan
  • 2 sandwich rolls or hoagie buns
  • Optional: fresh basil or chili flakes

Equipment

  • Sheet Pan
  • Large Skillet
  • Tongs

Method
 

Prep the chicken
  1. Slice the chicken breast in half horizontally to make 2 even cutlets. Season both sides with salt and pepper.
Bread the chicken
  1. Dredge each piece in flour, dip in egg, then coat in breadcrumbs. Press to make sure it sticks.
Fry until golden
  1. 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.
Toast the buns
  1. Split the rolls and toast in a skillet or under the broiler until golden.
Melt the cheese
  1. 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.
Assemble
  1. Place the saucy, cheesy chicken on the toasted bun. Add extra sauce or parmesan if you want more.
  2. Serve hot, optionally topped with basil or chili flakes.

Notes

Add garlic butter to the bun before toasting.
Swap in spicy marinara or use a splash of Calabrian chili oil.
Use provolone for a more savory, sharper melt.