Print

Chicken Parmesan Sandwich Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chicken Parmesan Sandwich recipe features crispy breaded chicken cutlets fried to golden perfection and layered with warm marinara sauce and melted mozzarella cheese on toasted garlic parmesan hoagie rolls. Perfectly balanced with flavorful herbs and homemade garlic butter, this hearty sandwich is baked until bubbly and served hot, making a deliciously comforting meal for four.

Ingredients

Dry Ingredients for Breading

  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper

Wet Ingredients for Breading

  • 2 large eggs
  • splash water

Breading Mix

  • 1 & 1/4 cups plain panko breadcrumbs
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon Italian seasoning

Chicken and Cooking

  • 4 chicken cutlets
  • vegetable oil for frying (about 1/4 inch depth in skillet)

Bread and Toppings

  • 4 hoagie rolls
  • 1/2 cup unsalted butter (very soft)
  • 1 tablespoon grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 24 ounces warm marinara sauce
  • 8 ounces shredded mozzarella cheese

Instructions

  1. Make the Flour Mixture: In a medium shallow bowl, combine all-purpose flour, garlic salt, onion powder, and black pepper until evenly blended to form the flour mixture.
  2. Whisk the Eggs: In another medium shallow bowl, whisk the eggs together with a splash of water until smooth and well incorporated.
  3. Mix the Panko: In a large bowl, mix panko breadcrumbs with grated parmesan cheese and Italian seasoning to create the breadcrumb mixture.
  4. Set Up Breading Station: Arrange the chicken cutlets alongside the bowls of flour mixture, egg mixture, and breadcrumb mixture for easy breading. Line a baking sheet with parchment paper for placing breaded chicken.
  5. Coat in Flour: Dredge each chicken cutlet in the flour mixture, pressing to coat evenly and shaking off any excess flour.
  6. Dip in Egg: Dip the floured chicken cutlet into the egg mixture, ensuring full coating, and allow any excess egg to drip off.
  7. Coat in Panko: Press the chicken into the breadcrumb mixture so that crumbs adhere evenly on all sides. Place each breaded cutlet on the lined baking sheet. Repeat for all cutlets.
  8. Heat the Oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium until it reaches approximately 350°F. Meanwhile, preheat the oven to 375°F.
  9. Fry the Chicken: Fry the breaded chicken cutlets in batches, making sure they do not touch, cooking for 4-5 minutes per side until golden brown, crispy, and the internal temperature reaches 165°F.
  10. Drain on a Rack: Remove fried chicken and place on paper towels briefly to absorb excess oil, then transfer to a wire rack set over a sheet tray to keep breading crisp while frying remaining pieces.
  11. Slice the Hoagies: Cut hoagie rolls almost entirely through lengthwise, gently open and lay cut side up on a large sheet tray.
  12. Make Garlic Butter: In a small bowl, mix softened butter with parmesan cheese, garlic powder, and Italian seasoning until combined. Spread the garlic butter evenly over the open faces of the hoagie rolls.
  13. Toast the Bread: Place the tray with buttered rolls in the preheated oven and toast for about 3 minutes until slightly golden.
  14. Sauce and Cheese the Bread: Spread approximately 2 tablespoons of warm marinara sauce on both the top and bottom bread. Sprinkle half the shredded mozzarella over the bottom pieces.
  15. Add the Chicken: Place a crispy fried chicken cutlet over the mozzarella on the bottom bread. Spread another 2 tablespoons of marinara sauce on the chicken and top with the remaining mozzarella cheese. Close the sandwich carefully.
  16. Wrap in Foil: Lightly spray foil with cooking spray and wrap each sandwich loosely to prepare for baking.
  17. Bake and Serve: Bake the wrapped sandwiches in the oven for 12-15 minutes until the cheese melts and the sandwich is heated through. Serve warm with extra marinara sauce on the side for dipping.

Notes

  • Ensure the oil temperature is around 350°F for optimal frying to get crispy and fully cooked chicken.
  • Use a wire rack to keep fried chicken crispy instead of placing it directly on paper towels.
  • Softening the butter completely will help in evenly spreading the garlic butter on the rolls.
  • Wrapping sandwiches loosely in foil before baking prevents the bread from becoming soggy while allowing cheese to melt perfectly.
  • Internal temperature of chicken should reach 165°F to ensure safety.
  • Marinara sauce should be warm to prevent cooling the sandwich when assembling.

Find it online: https://cozyplatter.com/chicken-parmesan-sandwich-recipe/