Description
This delicious Chicken Parmesan Sandwich recipe delivers a crispy chicken cutlet paired with melted mozzarella, tangy marinara sauce, all served on a toasted hoagie roll. It’s perfect for a comforting and satisfying meal with customizable options.
Ingredients
Units
Scale
For the chicken
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- 3 tablespoons all-purpose flour
- 3/4 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 large eggs
- Splash water
- 1 & 1/4 cups plain panko breadcrumbs
- 2 tablespoons grated parmesan cheese
- 1 teaspoon Italian seasoning
- 4 chicken cutlets
- Vegetable oil for frying
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For the rolls
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- 4 hoagie rolls
- 1/2 cup unsalted butter, very soft
- 1 tablespoon grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
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For assembly
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- 24 ounces warm marinara sauce
- 8 ounces shredded mozzarella cheese
Instructions
- Prepare the breading station: In a medium-sized shallow bowl, mix together the all-purpose flour, garlic salt, onion powder, and black pepper. In a second shallow bowl, whisk the eggs with a splash of water. In a third shallow bowl, mix together panko breadcrumbs, parmesan cheese, and Italian seasoning. Line up the 4 bowls in a row, along with a baking sheet lined with parchment paper.
- Bread the chicken: Dredge a chicken cutlet in the flour mixture, pressing it in to coat evenly and shaking off excess. Dip it into the egg mixture, coating evenly, and let excess drip. Finally, coat the cutlet in the breadcrumb mixture, pressing gently to make breadcrumbs stick. Place the breaded cutlets on the prepared baking sheet. Repeat with the remaining cutlets.
- Fry the chicken: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Preheat the oven to 375°F at this stage. Fry the chicken cutlets in batches, making sure they don’t touch. Fry each for 4–5 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer fried pieces to a paper towel-lined plate briefly, then place them on a wire rack to prevent sogginess. Repeat until all cutlets are fried.
- Toast the rolls: Slice the hoagie rolls lengthwise, making sure not to slice all the way through. Spread them open and place them cut-side up on a baking sheet. In a small bowl, mix together the butter, parmesan cheese, garlic powder, and Italian seasoning. Smear this mixture onto the exposed bread, then lightly toast the bread in the oven for 3 minutes.
- Assemble sandwiches: Spread about 2 tablespoons of marinara sauce on each side of the toasted bread. Sprinkle half of the shredded mozzarella cheese onto the bottom side. Place a fried chicken cutlet on top, spread another 2 tablespoons of marinara sauce over the chicken, and sprinkle the remaining shredded mozzarella cheese on top. Close the sandwich gently as best as you can.
- Wrap and bake: Take a piece of foil, spray it lightly with cooking spray, and wrap each sandwich loosely. Place the sandwiches back on the baking sheet and bake for 12–15 minutes, until the cheese is fully melted and the sandwiches are warm throughout. Serve with extra marinara sauce on the side for dipping.
Notes
- This makes 4 large sandwiches, but you can easily double it for more servings or halve the recipe if needed.
- Customize the recipe to your taste using your choice of store-bought or homemade marinara sauce and bread options.
- These sandwiches freeze well. Refer to tips for storage options.
- Serve with extra marinara or pasta sauce on the side for dipping.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 7g
- Sodium: 1190mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
