Crispy Chicken Parmesan Sandwich Recipe — Quick Weeknight Meal

• ½ cup flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 2 eggs, whisked
• 1 teaspoon Italian seasoning
• 1 cup plain breadcrumbs
• ¼ cup Parmesan cheese
• 4 thin-sliced chicken breasts
• Cooking spray
• 2 cups marinara sauce + extra for dipping
• 1 (8 ounce) log of mozzarella cheese
• 4 sub or hoagie rolls
• ½ cup pesto, optional

• Preheat the oven to 375°F (190°C).
• Set up a breading station: mix flour with salt, pepper, and garlic powder in one bowl. Whisk eggs in a second bowl. Combine breadcrumbs with Parmesan and Italian seasoning in a third bowl.
• Dredge each chicken piece in the seasoned flour, then in the egg, and finally press into the breadcrumb mixture until fully coated. Repeat for all cutlets.
• Arrange the breaded chicken on a baking sheet fitted with a wire rack. Lightly spray the cutlets with cooking spray.
• Bake for about 15 minutes, then remove from the oven and spoon about ¼ cup marinara onto each cutlet. Top with 1–2 slices of mozzarella.
• Slice each roll almost in half lengthwise, place on the sheet with the chicken, and brush or spread a little butter or olive oil on the cut sides.
• Broil for a few minutes until the cheese is melted and bubbly and the rolls are lightly toasted—watch closely to avoid burning.
• Spread extra marinara on the bottom of each roll, add the chicken, and finish with a spoonful of pesto if desired. Serve immediately and enjoy!

• Serve immediately to keep bread crisp and avoid sogginess.
• Thin cutlets cook evenly; aim for an internal temperature of 165°F (74°C).
• Good-quality marinara or homemade sauce improves the final flavor.
• Fresh mozzarella melts and tastes better than pre-shredded cheese.
• Choose crusty rolls like hoagie, ciabatta, or sub rolls for the best texture.
• Check chicken with a thermometer to ensure safe doneness.

Fridge: Wrap cooled sandwiches tightly and store in an airtight container for 2–3 days. Storing components separately (bread, sauce, chicken) helps prevent sogginess.

Freezer: Wrap sandwiches well and freeze for up to 1–2 months.

Nutritional information is an estimate and will vary by ingredients and portion sizes.

Step 1

Preheat the oven to 375°F. Combine flour with salt, pepper, and garlic powder. Whisk the eggs in a separate bowl and mix Parmesan and Italian seasoning into the breadcrumbs.

Step 2

Set up a three-step assembly line: flour, eggs, breadcrumbs. Coat each piece of chicken in flour, then egg, then press into the breadcrumb mixture.

Step 3

Press the breadcrumbs onto the chicken to ensure a solid crust. Transfer the breaded cutlets to a plate and repeat with the remaining pieces.

Step 4

Place a wire rack on a baking sheet, arrange the cutlets, and spray lightly with olive oil. Bake for 15 minutes.

Step 5

Top each cutlet with marinara and mozzarella. Add the sliced rolls to the sheet, brush the insides with olive oil or butter, and broil until the cheese is bubbly and the rolls are toasted. Spread extra sauce on the bottoms of the rolls, assemble the sandwiches, and add pesto if desired. Serve hot.