The best Chicken Parmesan Sandwich is easy to make right in your own kitchen. This ridiculously good sandwich is made with the tastiest garlic buttered Texas Toast. Paired with a delicious fried chicken cutlet and scratch made marinara sauce. So much flavor packed in an easy to make sandwich. All made in just 1 hour.
Chicken parmesan is a family favorite recipe that we always serve with garlic bread. So why not turn it into a sandwich. My goodness did this sandwich turn out far better than I imagined. The garlic buttered Texas Toast really takes this sandwich to the next level. I put a little marinara sauce on top of the chicken and serve the rest for dipping. This sandwich is so good dipped in the marinara sauce. I wouldn't put too much of the marinara sauce on the sandwich because it will make the toast soggy. Dipping is the way to go with this sandwich.
Ingredients Needed
For the chicken parmesan
- Chicken breasts-boneless, skinless
- All-purpose flour
- Breadcrumbs-plain or panko work just fine for this recipe.
- Eggs-plus a little water to make an eggwash
- Parmesan-shredded or grated will work, if using grated, use a little less than what the recipe calls for.
- Seasonings- Salt, pepper, paprika, oregano, parsley, and garlic powder.
For the Marinara Sauce
- Onion
- Fresh garlic
- Diced tomatoes-preferably petite diced
- Tomato sauce
- Olive oil-for sautéing the onions and garlic
- Seasonings- salt, pepper, dried basil, dried oregano, garlic powder
For the sandwich
- Texas Toast
- Butter
- Mozzarella
- Parmesan
- Seasonings- salt, garlic powder, parsley
- Oil- for frying
How to make Chicken parmesan sandwich on Texas Toast
Make the marinara sauce- In a small saucepan over medium low heat sauté the onions until soft then add in the garlic and sauté 30 more seconds. Next add in the tomato sauce, diced tomatoes and all of the seasonings. Simmer for at least 20 minutes.
Make the chicken: Start by cutting the chicken in half lengthwise to make 4 thin cutlets. Lightly pound out the thicker parts of the chicken to the same thickness as the rest of the chicken.
Season the chicken with a little salt and pepper and set aside. In a shallow dish (like a pie dish) combine the breadcrumbs with all of the seasonings. Mix well. In a separate shallow dish add the flour. In another shallow dish make the eggwash by combining the eggs and water, mixing until fully combined.
Bread: Bread each of the chicken cutlets by dredging in the flour first, then dipping in the eggwash then coating with the breadcrumbs. Fry the chicken and place on a rack with pan until all of the chicken is done.
Bake: When all of the chicken is cooked topped each piece with the desired amount of shredded mozzarella and parmesan cheese. Place in the oven and set to broil. Cook just until the cheese has melted.
Make the Texas Toast: Melt the butter then add in the seasonings. Coat the bread with the garlic butter and place in a 375° F for 6-10 minutes or until toasted.
Assemble the sandwich: Take the chicken and place it on the Texas Toast and top with another piece of toast. Serve with the marinara sauce for dipping. Enjoy!
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📖 Recipe
Chicken Parmesan Sandwich
Ingredients
The Marinara Sauce
- ¼ Cup onion small diced
- 2 Cloves garlic minced
- 1 Tablespoon olive oil
- 1 ½ cup tomato sauce
- ½ Cup petite diced tomatoes
- ½ Teaspoon salt
- To Taste pepper
- ½ Teaspoon dried basil
- ½ Teaspoon dried oregano
- ¼ Teaspoon garlic powder
Chicken
- 2 chicken breats cut in half lengthwise to make thin cutlets
- ½ Cup flour
- 1 Cup breadcrumbs plain or panko
- 2 Large eggs plus 2 tablespoons of water
- ¼ Cup parmesan shredded plus extra for topping chicken
- ¼ Teaspoon salt
- ⅛ Teaspoon pepper
- ½ Teaspoon garlic powder
- ¼ Teaspoon paprika
- ½ Teaspoon dried or fresh parsley
- ¼ Teaspoon dried oregano
- As Needed mozzarella cheese shredded
- As Needed oil for frying
For the Sandwich
- 8 Slices Texas Toast
- 6 tablespoon butter melted
- 1 Pinch salt
- ½ Teaspoon garlic powder
- ¼ Teaspoon fresh parsley chopped
Instructions
- In a small saucepan over medium low heat sauté the onions until soft then add in the garlic and sauté 30 more seconds. Next add in the tomato sauce, diced tomatoes and all of the seasonings. Simmer for at least 20 minutes.
- In a large skillet heat 1" of oil in a pan over medium heat to fry the chicken. Lightly pound out the thicker parts of the chicken to the same thickness as the rest of the chicken.
- Season the chicken with a little salt and pepper (if desired) and set aside. In a shallow dish (like a pie dish) combine the breadcrumbs with all of the seasonings. Mix well. In a separate shallow dish add the flour. In another shallow dish make the eggwash by combining the eggs and water, mixing until fully combined.
- Bread each of the chicken cutlets by dredging in the flour first, then dipping in the eggwash then coating with the breadcrumbs. Fry the chicken and place on a rack with pan until all of the chicken is done.
- When all of the chicken is cooked topped each piece with the desired amount of shredded mozzarella and parmesan cheese. Place in the oven and set to broil. Cook just until the cheese has melted.
- Melt the butter then add in the seasonings. Coat the bread with the garlic butter and place in a 375° F for 6-10 minutes or until toasted.
- Take the chicken and place it on the Texas Toast and top with another piece of toast. Serve with the marinara sauce for dipping. Enjoy!
Tracy Jean says
This sandwich is so delicious! Perfectly seasoned and easy to make. I used store bought marinara, but next time I will use your marinara recipe.
Simply Scratch Made says
Great to hear!