I enjoy this recipe because it delivers all the flavors of traditional chicken parmigiana with far less time and effort. I like the crunchy panko coating, the simple pan-fry method, and how easily the toasties assemble. I also appreciate the balance of richness from the cheese and freshness from the rocket and pesto. Every bite feels indulgent yet bright.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
600g chicken breast ½ cup panko crumbs 25g parmesan, grated 1 tsp garlic powder ½ tsp salt ¼ tsp pepper 4 Tbsp flour 1 egg, whisked 2 Tbsp oil 100g pasta sauce 50g grated mozzarella 4 tsp pesto 1 loaf of sourdough bread 4 tsp butter Handful of rocket
Directions
I begin by cutting each chicken breast in half horizontally to create thinner pieces. I place them between sheets of baking paper and gently pound them with a mallet or rolling pin until they are about 1.5 cm thick.
In a shallow bowl, I mix the panko crumbs, grated parmesan, garlic powder, salt, and pepper. I set up two more bowls—one with flour and one with the beaten egg. I coat each piece of chicken first in the flour, then in the egg, and finally in the breadcrumb mixture, pressing lightly so the coating sticks.
I heat the oil in a frying pan over medium heat and fry the chicken for about 5 minutes on each side until golden and cooked through.
I spoon about 2 tablespoons of pasta sauce over each piece of chicken and top each one with a small handful of grated mozzarella. I continue cooking until the cheese melts, either by covering the pan or placing it briefly under the grill.
While the chicken finishes, I slice the sourdough loaf into 8 thick slices and lightly toast them. I spread butter on each slice.
To assemble the toasties, I place a chicken parmigiana piece onto four slices of buttered bread. I drizzle each with a teaspoon of pesto, add a handful of rocket, and top with another slice of toasted bread. I serve the toasties immediately while everything is warm and melty.
Servings and Timing
This recipe serves 4 people. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Variations
I sometimes add a slice of fresh tomato or a few basil leaves to make the toasties even more vibrant. When I want extra crunch, I toast the bread in a pan with a little butter. I also like using provolone or Colby cheese instead of mozzarella for a different melt. For a spicier version, I add chili flakes to the breadcrumb mixture or use a spicy pasta sauce.
Storage/Reheating
These toasties are best enjoyed fresh, but if I have leftovers, I store the cooked chicken (without assembling the toasties) in an airtight container in the refrigerator for up to two days. To reheat, I warm the chicken in a pan or oven until hot and crisp again. I assemble the toasties fresh so the bread doesn’t become soggy. I avoid microwaving to keep the coating crunchy.
FAQs
Can I bake the chicken instead of frying it?
Yes, I bake it at 200°C (400°F) for about 20 minutes, flipping halfway.
Can I use regular breadcrumbs?
Yes, but panko gives a crispier texture that I prefer.
What other breads work well?
Ciabatta, focaccia, or thick white bread all make great alternatives.
Can I make these toasties ahead of time?
I prep the chicken ahead but assemble and toast right before serving.
Why is my coating not sticking?
I make sure the chicken is dry and I press the crumbs firmly onto each piece.
Can I add more cheese?
Absolutely—I often add extra mozzarella or parmesan for richness.
Can I use store-bought schnitzels?
Yes, they work as a shortcut; I simply add the sauce and cheese.
How do I prevent the bread from getting soggy?
I toast the bread well and add the pesto sparingly.
Can I make it spicier?
Yes, I add chili flakes to the breadcrumbs or choose a spicy pasta sauce.
Can I serve it open-faced?
Yes, it makes a great open sandwich topped with extra rocket.
Conclusion
I find Chicken Parmigiana Toasties to be a fun, satisfying twist on a classic dish. With crispy chicken, melty cheese, fresh greens, and warm toasted sourdough, every bite delivers comfort and flavor. It’s a quick and delicious meal I love returning to whenever I crave something hearty and homemade.
A quick and hearty handheld twist on classic chicken parmigiana, featuring crispy chicken, melted cheese, pasta sauce, pesto, and fresh rocket packed between toasted sourdough slices.
Ingredients
600 g chicken breast
1/2 cup panko crumbs
25 g Parmesan, grated
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
4 Tbsp flour
1 egg, whisked
2 Tbsp oil
100 g pasta sauce
50 g grated mozzarella
4 tsp pesto
1 loaf sourdough bread
4 tsp butter
Handful of rocket
Instructions
Slice each chicken breast horizontally to create thinner pieces. Pound to about 1.5 cm thickness.
In a shallow bowl, mix panko, Parmesan, garlic powder, salt, and pepper. Place flour and beaten egg in separate bowls.
Coat chicken in flour, then egg, then the breadcrumb mixture, pressing to help it stick.
Heat oil in a frying pan over medium heat. Cook chicken for about 5 minutes per side until golden and cooked through.
Top each piece with about 2 Tbsp pasta sauce and mozzarella. Continue cooking until cheese melts.
Slice sourdough into 8 pieces and toast lightly. Spread each slice with butter.
Assemble toasties by placing a chicken piece on four slices of bread. Add 1 tsp pesto, a handful of rocket, and top with remaining slices.
Serve immediately while warm and melty.
Notes
Add fresh tomato slices or basil for extra freshness.
Toast bread in a pan with butter for added crunch.
