Recipes › Sandwich › Chicken Parmigiana Sandwich Recipe

Chicken Parmigiana Sandwich Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired chicken parmigiana sandwich combines crispy breaded chicken cutlets with melted mozzarella, fresh basil, and tangy tomato sauce on toasted bread. A handheld version of the classic eggplant dish, it delivers all the beloved flavors of parmigiana in a satisfying sandwich format. Perfect for lunch or a casual dinner, it's crispy, cheesy, and utterly craveable.

Ingredients

• 4 boneless skinless chicken breasts (about 150g each)
• 200ml whole milk
• 100g all-purpose flour
• 100g panko breadcrumbs
• 50g grated Parmigiano-Reggiano cheese
• 2 large eggs
• 400ml marinara sauce or crushed tomato sauce
• 200g fresh mozzarella cheese, sliced
• 12-16 fresh basil leaves
• 4 ciabatta rolls or submarine sandwiches
• 60ml olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

Instructions

1. Pound each chicken breast to an even thickness of approximately 1cm using a meat mallet or rolling pin. This ensures uniform cooking and tenderness.

2. Set up three shallow bowls for breading: one with whole milk, one with flour mixed with salt, pepper, and garlic powder, and one with panko breadcrumbs combined with grated Parmigiano-Reggiano.

3. Dip each chicken breast into milk, then coat thoroughly in the flour mixture, shaking off excess. Repeat by dipping in milk again, then pressing firmly into the breadcrumb mixture to create an even crust.

4. Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully place breaded chicken breasts in the pan, working in batches if necessary. Cook for 4-5 minutes per side until the coating is golden brown and the chicken reaches 75°C (165°F) internally.

5. While the chicken cooks, preheat the oven to 200°C (400°F). Warm the marinara sauce gently in a small saucepan over low heat.

6. Slice the ciabatta rolls in half horizontally and lightly toast them cut-side up under the broiler or in a toaster until golden, about 2-3 minutes.

7. Spread a thin layer of warm marinara sauce on both halves of each toasted roll. Place one cooked chicken cutlet on the bottom half of each sandwich.

8. Top each chicken cutlet with 2-3 slices of fresh mozzarella and 3-4 fresh basil leaves. Spoon additional marinara sauce over the cheese.

9. Close the sandwich with the top half of the roll. Wrap each sandwich loosely in foil and place on a baking sheet. Bake in the preheated oven for 5-7 minutes until the mozzarella is melted and creamy.

10. Remove from the oven, unwrap carefully, and serve immediately while the cheese is still melted and the bread is warm. Optional: serve with extra marinara sauce on the side for dipping.

Substitutions

• Use turkey breast instead of chicken for a leaner protein option
• Substitute fresh mozzarella with provolone or fontina cheese for a different melting quality and flavor
• Replace panko with crushed Italian seasoned crackers or gluten-free breadcrumbs for texture variation
• Use vegan mozzarella and plant-based milk for a fully plant-based version

Tips

• Pound the chicken to uniform thickness to avoid dry thick areas and undercooked thin spots during cooking
• Maintain the oil temperature at medium-high heat; if too hot, the crust burns before the chicken cooks through, and if too cool, the bread absorbs excess oil
• For easier assembly, assemble sandwiches on a baking sheet before wrapping in foil to prevent sauce from dripping during transfer to the oven
• Fresh basil added after cooking preserves its aromatic oils and bright flavor better than adding it before baking

Chicken parmigiana originated in southern Italy, particularly in Sicily and Campania, where eggplant parmigiana is the traditional version. The sandwich adaptation represents the modern Italian-American evolution of this classic dish, bringing the crispy-cheesy elegance of eggplant parmigiana into convenient handheld form while remaining true to the essential layering of breaded protein, tomato sauce, and melted cheese.

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