Tender chicken breast is coated in a flavorful Parmesan breading and topped with provolone cheese and warm marinara sauce, creating a chicken Parmesan sandwich anyone will love!
Whoever invented sandwiches was a
Chicken Parmesan Sandwich
My chicken Parmesan sandwich is based on my classic chicken Parmesan recipe. It features the same Parmesan-breaded chicken breast, topped with Provolone cheese and marinara sauce on a toasted bun.
How to Make Chicken Parmesan
The breaded chicken is the star of any chicken Parmesan dish. To create a crisp flavorful breading I recommend first dredging flattened chicken breasts in flour, eggs, and finally a Parmesan breadcrumb mixture.
The flour helps the beaten eggs stick to the chicken, and the beaten eggs help the breadcrumbs evenly coat the chicken. This is then pan-fried until golden brown.
I find unless I pound the chicken breast super thinly, the meat will not reach 165 by the time the breading turns golden brown. To ensure the chicken is safe to eat we finish cooking it in the oven, which is beneficial for melting the cheese we place on the sandwich anyhow.
What Cheese for Chicken Parmesan Sandwich
My favorite cheese for chicken Parmesan sandwiches is Provolone. It melts well and has a subtle nutty flavor. Mozzarella would be a fantastic substitute as well, and is probably the most common cheese found in Italian dishes.
Best Bun for Chicken Parmesan Sandwiches
I like ciabatta buns best for chicken Parmesan sandwiches. The crisp crust creates an interesting contrast in texture from the tender chicken and melted cheese. However, if you want to go a different route, try making chicken Parmesan subs with a light and airy hoagie roll instead.
Chicken Parmesan Sandwich
- 1 pound Chicken Breasts
- Paprika, Salt, & Pepper (as needed)
- ½ cup Flour
- 2 Eggs (beaten)
- ¾ cup Seasoned Italian Breadcrumbs
- ¼ cup Grated Parmesan Cheese
- ¼ teaspoon Fresh Ground Pepper
- 2 tablespoons Cooking Oil
- 4 Ciabatta Buns
- 4 slices Provolone Cheese
- ½ cup Pasta Sauce (heated)
- Preheat oven to 400 degrees.
- Cover chicken loosely with plastic wrap to prevent messes and pound flat with a meat mallet. Chicken should be approximately ½" thick. (If using large chicken breasts, you may need to cut them into a reasonable size to fit your buns)
- Season the chicken on each side with a dusting of paprika, salt, and pepper.
- Set up three bowls for dredging. Place flour in the first bowl. Beaten eggs in the second bowl. Breadcrumbs, Parmesan, and ground pepper in the third bowl.
- Dredge chicken in flour, and shake off excess before dredging in egg. Let excess egg drain off the chicken and dredge in breadcrumb mixture to fully coat.
- Add cooking oil to skillet and heat on medium-low (oil should be around 350 degrees). Once oil is heated add chicken breast and cook until breading is golden brown, then flip and cook remaining side. Work in batches as needed.
- Remove chicken from pan, set on a baking sheet, top with Provolone cheese, and bake in the oven until the cheese has melted and chicken reaches 165 degrees. Approximately 5 minutes.
- While chicken is baking, warm marinara sauce and lightly toast sliced ciabatta buns.
- Remove chicken from oven, place on the bottom slice of ciabatta bun, top with marinara, add top bun and serve.
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