Chicken Parmesan Sandwich Recipe
Make this easy family style Chicken Parmesan Sandwich with crispy fried chicken, marinara, and melted cheese layered in toasted ciabatta. A perfect shareable meal for weeknight dinners, game day, or casual gatherings!
Servings 5 Servings
Ingredients
For The Chicken
- 2 large Chicken Breasts Butterflied, tenderized, and pounded thin
- 2 Eggs
- 1 cup Flour
- 1.5 cups Italian Style Bread Crumbs
- 1/4 cup Parmesan Cheese freshly grated is reccommended
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 1/2 tsp Red Pepper Flakes optional
- Oil for Frying
For Assembly
- 1 large Cibatta Loaf or Italian loaf
- 2 cups Marinara Sauce
- 1/2 cup Parmesan Cheese Freshly grated is recommended
- 8 oz. Fresh Mozzarella sliced
- 2 tbsp Butter
- 1 Garlic Clove
- Fresh Basil or Parsley for garnish
Instructions
Prepare the Chicken
- Set up a breading station: Place the flour in one shallow bowl. In a second bowl, whisk together the eggs and milk. In a third bowl, mix the breadcrumbs, grated parmesan, garlic powder, onion powder, salt, pepper, and red pepper flakes.
- Bread the chicken: Dredge each chicken cutlet first in the flour (shake off excess), then dip into the egg mixture, and finally coat thoroughly in the breadcrumb mixture. Press the crumbs onto the chicken to ensure a good coating.
- Fry the cutlets: In a large skillet, heat about ½ inch of vegetable oil over medium heat. Once hot (around 350°F if you want to temp it), fry the chicken cutlets for about 3–4 minutes per side, until golden brown and cooked through (internal temp of 165°F). Place cooked cutlets on a wire rack or paper towels to drain.Tip: You can keep the cooked cutlets warm in a 200°F oven while you prep the rest if needed.
Prepare the Ciabatta
- Slice the loaf horizontally: Carefully cut the ciabatta loaf in half lengthwise. If needed, scoop out a little of the soft bread interior to make more room for the fillings.
- Make garlic butter: Mix the melted butter with the minced garlic.
- Toast the bread: Brush the cut sides of the bread with the garlic butter. Place cut side up on a baking sheet and broil for 1–2 minutes until golden and toasted. Watch closely so it doesn’t burn!
Assemble the Sandwich
- Layer the bottom half: Spread a thin layer of marinara sauce over the bottom half of the toasted bread.
- Add the chicken: Arrange the crispy chicken cutlets evenly over the sauce.
- Top with more sauce: Spoon additional marinara sauce over the chicken (you don’t have to drench it—just enough to coat).
- Add cheese: Layer the mozzarella slices generously over the sauce-covered chicken. Sprinkle extra parmesan on top.
- Melt the cheese: Place the open-faced sandwich under the broiler for another 2–4 minutes, just until the cheese is melted, bubbly, and starting to brown.
Serving
- Top it off: Sprinkle with fresh basil and parsley for a pop of color and flavor if desired.
- Close and slice: Place the top half of the ciabatta loaf onto the melted cheese and gently press down. Let the sandwich rest for 1–2 minutes, then use a serrated knife to slice into individual portions. Serve warm and enjoy.
Notes
Instead of using one large ciabatta loaf, use small ciabatta rolls or sub rolls to make smaller individual sandwiches.