Chicken Parmesan Sandwich

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This chicken parmesan sandwich recipe has everything you love about the classic dish, in convenient sandwich form! Crispy chicken is smothered in marinara and mozzarella cheese, then served up on a crusty baguette.

Prep Time20

Cook Time12

Total Time32

Course: Dinner, lunch

Cuisine: Italian

Keyword: chicken parmesan sandwich

Servings: servings

Calories: 659kcal

Author: Kasey Schwartz

Ingredients

2 large chicken breasts butterflied in half
2 cups marinara sauce
½ cup all purpose flour
2 teaspoons kosher salt
½ teaspoon black pepper
1 teaspoon onion powder
½ teaspoon garlic powder
2 eggs
1 cup Italian seasoned panko breadcrumbs
2 cups canola or vegetable oil for frying
1 French baguette cut in half lengthwise
2 tablespoons olive oil
6 large basil leaves chopped
1 ½ cups mozzarella cheese shredded

Instructions

Preheat an oven to 400 F. Line a baking sheet with aluminum foil and set aside.
In a small saucepan, warm the marinara sauce over low heat until ready to use.
In a shallow container, mix together the flour, salt, pepper, onion powder and garlic powder.
In a separate bowl, crack the eggs and beat lightly with a fork.
Pour the breadcrumbs into a separate shallow bowl.
Pat the chicken breasts dry with a paper towel. Dip each first in the flour mixture, then the eggs, ending in the breadcrumbs. Gently push into the breadcrumbs to make sure they stick to the surface. Place on a plate until you are ready to fry them.
In a deep pan, bring the canola oil up to a medium heat. To test to see if the oil is ready, throw a pinch of flour in to make sure it sizzles.
Fry the breaded chicken until golden brown, about 3 minutes per side. Remove to a paper towel lined plate.
Place the baguettes, sliced side up on the sheet pan. Drizzle with the olive oil. Place in the oven and bake until the bread is just lightly toasted, about 2 minutes.
Top the bottom half of the baguette with the fried chicken, shingling them if necessary. Spread a small amount of the marinara along the top side of the baguette. Spread the rest over the chicken slices, then top with the basil.
Sprinkle the cheese on the top and the bottom slices, then bake again until the cheese is completely melted and the sandwich is hot, about 6 to 7 minutes.
Let cool slightly then place the top slice on the bottom. Slice into four pieces with a serrated knife and serve.

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