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Homemade chicken parm sandwich with crispy breaded chicken, melted mozzarella, fresh basil, and marinara on a toasted brioche bun.

Chicken Parm Sandwich

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Chicken Parm Sandwich – crispy breaded chicken cutlets, melty mozzarella and provolone, tangy marinara, and fresh basil all nestled in toasted ciabatta rolls. Restaurant-quality comfort food you can make at home.
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Prep Time 15 minutes
Cook Time 12 minutes
Assembly Time 7 minutes
Total Time 34 minutes
Servings: 4 sandwiches
Course: dinner, Main Course
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Chicken:
  • 2 Chicken breasts - Boneless, skinless (about 8 oz each)
  • 1 cup Italian breadcrumbs - Or mix plain breadcrumbs + 1 tablespoon seasoning
  • ½ cup Parmesan cheese - Grated
  • 2 Eggs - Large, beaten
  • ½ cup All-purpose flour
  • 1 teaspoon Garlic powder
  • 1 teaspoon Dried oregano
  • Salt and pepper - To taste
  • 3–4 tbsp Olive oil - For pan-frying; or air-fry for lighter option
For the Sandwich Assembly:
  • 4 Ciabatta rolls - Or Italian sandwich/hoagie/French rolls
  • 1 cup Marinara sauce - Homemade or store-bought
  • 8 Mozzarella slices - Fresh or low-moisture
  • 4 Provolone slices - Optional but adds extra meltiness
  • Fresh basil leaves - For garnish
  • 2 tablespoon Butter - Softened, for toasting bread
  • Optional toppings - Red pepper flakes, extra Parmesan for serving

Equipment

  • Large skillet or frying pan (For pan-frying the chicken)
  • Meat mallet or rolling pin (For pounding chicken (optional)
  • Shallow dishes (For breading station)
  • Baking sheet with rack (For baking cutlets (optional)
  • Tongs (For flipping chicken)
  • Paper Towels (For draining cooked chicken)
  • Cutting board (For slicing bread and chicken)
  • Knife (For slicing bread)
  • Broiler-safe pan (For melting cheese)
  • Instant-read thermometer (Optional – for checking doneness)

Method
 

  1. Butterfly each chicken breast and cut into thin cutlets.
  2. Season both sides of the chicken cutlets with salt and pepper.
  3. Set up breading station with flour, eggs, and breadcrumb mixture.
  4. Dredge chicken in flour, egg, and breadcrumbs.
  5. Let breaded chicken rest on wire rack.
  6. Pan-fry chicken until golden and fully cooked.
  7. Toast buttered ciabatta rolls.
  8. Spread marinara sauce on bottom roll.
  9. Layer chicken, more sauce, and cheeses, then broil until melted.
  10. Add basil, close sandwich, slice, and serve.

Nutrition

Serving: 1sandwichCalories: 690kcalCarbohydrates: 50gProtein: 44gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 145mgSodium: 950mgPotassium: 640mgFiber: 3gSugar: 5gVitamin A: 550IUVitamin C: 5mgCalcium: 320mgIron: 3.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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