I love how this recipe delivers classic Italian-inspired flavors without being complicated. I get perfectly crispy chicken, gooey cheese, and bright tomato sauce in every bite. I also appreciate how quickly it comes together, making it ideal for a weeknight dinner or a casual weekend meal that still feels special.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1 pound boneless, skinless chicken breasts 2 chicken breasts, depending on size ▢½ cup all-purpose flour ▢2 large eggs ▢1 cup Italian breadcrumbs ▢1 ½ cups Panko breadcrumbs ▢½ tablespoon kosher salt ▢½ teaspoon black pepper ▢¼ cup grated parmesan ▢neutral oil for cooking ▢1 cup shredded mozzarella ▢1 cup marinara warmed, divided ▢1 loaf ciabatta bread or 4 ciabatta rolls ▢2 tablespoons fresh basil chopped
Directions
I start by preheating the oven to 350° Fahrenheit. I slice the chicken breasts in half horizontally to create cutlets, then pound them to about ½-inch thickness. I set up three shallow bowls with flour, beaten eggs, and a breadcrumb mixture made from Italian breadcrumbs, Panko, salt, pepper, and parmesan.
I heat about ½ inch of neutral oil in a cast iron skillet over medium-high heat. I dredge each chicken cutlet in flour, then egg, then breadcrumbs, making sure each piece is evenly coated. I fry the cutlets for 2 to 3 minutes per side until golden and cooked through to 165° Fahrenheit.
Once the chicken is done, I toast the ciabatta briefly in the oven. I spread marinara on the bottom halves, add the chicken, spoon over more sauce, and top with mozzarella and fresh basil. I finish with the top halves of the bread and bake until the cheese is melted. I serve the sandwiches warm.
Servings and Timing
I get 4 sandwiches from this recipe. Prep time takes about 20 minutes, cook time is around 15 minutes, and the total time comes to roughly 35 minutes from start to finish.
Variations
I sometimes use chicken thighs instead of breasts for a richer flavor. When I want extra heat, I add crushed red pepper flakes to the marinara. I also like swapping ciabatta for brioche rolls or adding a slice of provolone along with the mozzarella for a cheesier bite.
Storage/Reheating
I store leftover chicken separately from the bread in airtight containers in the refrigerator for up to 3 days. When reheating, I warm the chicken in the oven or skillet until heated through, then assemble fresh sandwiches to keep the bread from getting soggy.
FAQs
Can I make the chicken ahead of time?
I often bread and fry the chicken a day in advance and reheat it when I’m ready to assemble the sandwiches.
Can I bake the chicken instead of frying?
I bake the breaded cutlets at a high temperature when I want a lighter option, though I know the crust won’t be quite as crisp.
What marinara works best?
I use a thick, well-seasoned marinara so the sandwich doesn’t become watery.
Can I freeze the cooked chicken?
I freeze the cooked, cooled cutlets for up to 2 months and reheat them in the oven.
How do I keep the sandwich from getting soggy?
I toast the bread lightly and avoid overloading it with sauce.
Can I use store-bought breaded chicken?
I use it when I’m short on time, but I prefer homemade for the best texture and flavor.
Is this sandwich kid-friendly?
I find it very kid-friendly, especially when I skip extra spices.
Can I add vegetables?
I sometimes add sautéed mushrooms or roasted red peppers for extra flavor.
What side dishes pair well with this?
I like serving it with a simple salad, fries, or roasted vegetables.
Can I make this gluten-free?
I swap in gluten-free flour and breadcrumbs and use gluten-free rolls with great results.
Conclusion
I love this chicken parm sandwich because it delivers comfort, crunch, and bold flavor in every bite. It’s a recipe I return to often because it’s reliable, satisfying, and always a hit at the table.
A hearty chicken parmesan sandwich made with crispy breaded chicken cutlets, warm marinara sauce, melted mozzarella, and fresh basil, all served on toasted ciabatta for a comforting and bold meal.
Preheat the oven to 350°F (175°C). Slice the chicken breasts in half horizontally to create cutlets and pound them to about 1/2-inch thickness.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Italian breadcrumbs, panko, salt, pepper, and Parmesan cheese.
Heat about 1/2 inch of neutral oil in a cast iron skillet over medium-high heat.
Dredge each chicken cutlet in flour, then egg, then the breadcrumb mixture, pressing gently to coat evenly.
Fry the chicken cutlets for 2–3 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C). Transfer to a plate lined with paper towels.
Lightly toast the ciabatta bread or rolls in the oven.
Assemble the sandwiches by spreading marinara sauce on the bottom halves of the bread, adding a chicken cutlet, spooning over more marinara, and topping with mozzarella and fresh basil.
Place the top halves of the bread on the sandwiches and bake until the cheese is melted. Serve warm.
Notes
Chicken thighs can be used instead of breasts for a richer flavor.
Add crushed red pepper flakes to the marinara for extra heat.
Store leftover chicken separately from the bread to prevent sogginess.
Reheat chicken in the oven or skillet for best texture.
