Description
This Easy Homemade Chicken Parmesan Sandwich is a crispy, saucy, cheesy classic you can make in about 35 minutes. With crunchy breaded chicken, warm marinara sauce, and melty mozzarella tucked into a toasted hoagie roll, it has all the comfort of traditional chicken parmesan in an easy handheld sandwich that’s perfect for busy weeknights or casual weekends.
Ingredients
Scale
- 2–3 thin-sliced chicken cutlets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce, plus extra for serving
- 4–6 slices mozzarella cheese (or 1 cup shredded)
- 2 soft hoagie or sub rolls
- Olive oil or cooking spray
Instructions
- Season the Chicken: Pat the chicken cutlets dry with paper towels. Season both sides with salt, black pepper, and garlic powder.
- Set Up the Breading Station: Place the flour in one shallow bowl, the beaten eggs in a second bowl, and the Italian breadcrumbs mixed with grated Parmesan in a third bowl.
- Bread the Chicken: Dip each cutlet into the flour, shaking off any extra. Next, coat it in the beaten egg, then press it firmly into the breadcrumb mixture so it is well covered on both sides.
- Cook the Chicken: Heat a thin layer of olive oil in a large skillet over medium heat. Add the breaded chicken in a single layer and cook until golden-brown and cooked through, about 3–4 minutes per side. Transfer to a wire rack or paper towel–lined plate. (To bake instead, place on a greased baking sheet, spray lightly with oil, and bake at 425°F for 18–20 minutes, flipping halfway. To air fry, cook at 380°F for 12–14 minutes, flipping once.)
- Add Sauce and Cheese: Spoon a little marinara sauce over the top of each cooked cutlet and lay mozzarella slices over the sauce. Place the chicken under the broiler or in a hot oven for a few minutes, just until the cheese is melted and bubbly.
- Toast the Rolls: Split the hoagie rolls and place them cut-side up on a baking sheet. Toast in the oven for 2–3 minutes, or until lightly crisp and warm.
- Assemble the Sandwiches: Lay one or two cheesy chicken cutlets inside each toasted roll. Spoon extra warm marinara over the top if desired. Close the sandwiches, slice in half if you like, and serve right away.
Notes
For extra crispiness, let the cooked chicken rest on a wire rack instead of a plate so the bottom does not steam. If you like a little heat, stir red pepper flakes into the marinara sauce. Leftover chicken cutlets reheat best in an oven or air fryer to keep the coating crunchy—add the sauce and cheese after reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 6g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 130mg