recipe for chicken parm sandwich
The Best recipe for chicken parm sandwich
Classic Chicken Parm Sandwich
A crispy breaded chicken cutlet smothered in rich tomato sauce and melted cheese, served on a toasted bun with fresh toppings. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 egg
- 1 cup breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1½ cups marinara sauce
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- 8 soft hoagie rolls
- 1 cup shredded mozzarella cheese
- 1 cup fresh basil leaves
- 1 avocado, sliced
👨🍳Directions
-
1
Preheat oven to 425°F. Season chicken breasts with salt and pepper. -
2
Dredge each chicken breast in flour, shaking off excess. Dip in beaten egg, then coat with breadcrumbs mixed with paprika and garlic powder. -
3
Place breaded chicken on a baking sheet and bake for 15 minutes. Flip and bake another 10 minutes until golden and cooked through (165°F internal temp). -
4
While chicken bakes, heat marinara sauce in a saucepan over medium heat. Stir in heavy cream and Parmesan until smooth. Remove from heat. -
5
Toast hoagie rolls until warm. Assemble sandwiches with chicken, sauce, mozzarella, and basil. Broil for 2–3 minutes until cheese melts. -
6
Slice sandwiches and top with avocado slices before serving.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Measuring cups
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Parm Sandwich Works
❓ Frequently Asked Questions About Chicken Parm Sandwich
How do I keep the chicken parm sandwich juicy?
Yes, the key to juicy chicken parm lies in the marinating process and baking technique. Marinate the breaded chicken in a mixture of milk, egg, and a pinch of salt for at least 30 minutes before baking. This helps create a crispy yet tender coating. After breading, bake at 425°F (220°C) until the chicken is fully cooked through but still retains moisture—about 12 to 15 minutes. Avoid overcrowding the pan to ensure even browning.
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Can I substitute the marinara sauce for a different type of sauce?
While traditional marinara works beautifully, you can experiment with a lighter balsamic glaze, tomato-based pesto, or even a simple tomato paste mixed with garlic and herbs for a different flavor profile. Just ensure the sauce complements the chicken and adds moisture to the sandwich. For a richer taste, consider adding a splash of red wine to the marinara before baking.
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What if I don’t have a breaded chicken cutlet?
No problem! You can use any cut of chicken that holds its shape, such as boneless, skinless chicken breasts or thighs. Cut them into even, flat pieces about ½-inch thick. Season generously with salt and pepper before breading to help the coating stick better. If using chicken thighs, trim off any excess fat for cleaner results.
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How should I assemble the sandwich for the best texture?
Assemble the sandwich with care to balance flavors and textures. Start with a soft, toasted bun—either a brioche or a brioche-style roll works well. Layer on a generous portion of marinara sauce, followed by the breaded chicken. Add a sprinkle of grated Parmesan cheese, then top with a slice of mozzarella. Press lightly but don’t overdo it to avoid sogginess. Finish with extra sauce and cheese on top, then broil for 2 to 3 minutes to melt everything together.
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What’s the best way to reheat leftover chicken parm sandwiches?
To revive leftover sandwiches, reheat the components separately to avoid sogginess. Warm the breaded chicken in a skillet over medium heat for 2 to 3 minutes per side until crispy. Toast the bun in a toaster or skillet for 30 seconds. Assemble the sandwich, drizzle with sauce, and broil for 1 to 2 minutes until the cheese melts. For extra crispiness, broil the chicken again for another 30 seconds.
