Chicken Parmesan Sandwich
This Chicken Parmesan Sandwich features crispy Parmesan-crusted chicken cutlets topped with melted mozzarella and served on garlic buttered Texas Toast with marinara for dipping. It's a comforting, from scratch sandwich perfect for lunch or dinner.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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!
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