The best Chicken Parmesan Sandwich is easy to make right at home and packed with flavor in every bite. Crispy fried chicken cutlets, melted mozzarella, and scratch made marinara are layered onto garlic buttered Texas Toast for an easy, delicious weeknight dinner win.
If you love Chicken Parmesan, this sandwich version is a fun twist that turns a family favorite into something a little more casual and perfect for dipping. The garlic buttered Texas Toast really takes it over the top, adding crisp edges and rich flavor that pair perfectly with the cheesy chicken.
I like to spoon just a little marinara over the chicken and serve the rest on the side. Too much sauce inside the sandwich can soften the toast, and dipping keeps everything crisp while letting you enjoy every bite. If you've made fried chicken cutlets before, this recipe will feel familiar, just with a cheesy, saucy upgrade.
Table of contents
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Key Ingredients & Substitutions
- Chicken breasts-boneless, skinless
- Breadcrumbs-panko or plain 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, dried oregano, dried parsley, dried basil and garlic powder. Or substitute the dried herbs with Italian Herb seasoning.
- Texas Toast - Substitute with a crusty french bread if needed.
- Mozzarella - Fresh mozzarella is perfect for this sandwich. Shredded mozzarella can be substituted.
The full ingredients list can be found in the recipe card below.
How To Make Chicken Parmesan Sandwich
Here is how I put it all together:
- Step 1: Season the chicken cutlets, then dredge them in flour, dip into the egg wash, and coat in the seasoned breadcrumbs.
- Step 2: Fry the breaded chicken cutlets in hot oil until golden brown and crispy, then transfer to a rack while you finish the remaining pieces.
- Step 3: Top each fried cutlet with mozzarella, then bake just until the cheese is melted.
- Step 4: Place the cheesy chicken onto garlic buttered Texas Toast, top with a little marinara then another slice of toast. Serve with marinara for dipping.
See the recipe card below for the full recipe.
👉 Sky's Tips
- Fry the chicken in batches to avoid overcrowding the pan, which helps keep the coating crispy.
- If your chicken breasts are thick, pounding them evenly helps them cook quickly.
- You may even cut the pieces of chicken to fit your bread better. Totally a personal preference thing.
Serving & Storage Tips
This sandwich is best served fresh while the chicken is hot and crispy. If you have leftovers, store the chicken separately and reheat in the oven or air fryer to help maintain the texture.
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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 cups 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 boneless, skinless chicken breasts sliced in half lengthwise to make 4 cutlets
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ cup all-purpose flour
Breadcrumb Mixture
- 1 cup breadcrumbs plain or panko
- ¼ cup parmesan cheese shredded or grated
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried or fresh parsley
- ¼ teaspoon dried oregano
Egg Wash
- 2 large eggs
- 2 tablespoons water
For the Sandwich
- As Needed mozzarella cheese sliced or shredded
- 8 slices Texas Toast
- 6 tablespoons butter melted
- 1 pinch salt
- ½ teaspoon garlic powder
- ¼ teaspoon fresh parsley chopped
- As Needed oil for frying
Instructions
Marinara Sauce
- In a small saucepan over medium low heat, add the olive oil and onions. Sauté until soft then add in the garlic and sauté 30 more seconds.
- Stir in the tomato sauce, diced tomatoes, salt, pepper, basil, oregano, and garlic powder. Simmer for 20 minutes.
Fry the Chicken
- In a large skillet heat 1 inch of oil in a pan over medium heat. Lightly pound the chicken to an even thickness. Season both sides with salt, pepper, and garlic powder.
- Place the flour in one shallow dish. In a second dish whisk together the eggs and water.
- In a third dish, combine the breadcrumbs, Parmesan cheese, salt, pepper, garlic powder, parsley, and oregano.
- Dredge each piece of chicken in the flour, dip into the egg wash, then coat evenly in the breadcrumb mixture.
- Fry the chicken in batches until golden brown and cooked through. Transfer to a cooling rack.
- When all of the chicken is cooked top each piece with the desired amount of mozzarella cheese. Place in the oven and set to broil. Cook just until the cheese has melted.
- For 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.
- Take the chicken and place it on the Texas Toast, top with a little marinara sauce and top with another piece of toast. Serve with additional 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!