Chicken Parmesan Sandwich Recipe

Prepare chicken

Place each chicken breast between two pieces of plastic wrap or in a zip-top bag. Using a kitchen mallet or heavy skillet, gently pound each breast to an even thickness of about 1/2 inch. Cut breasts in half horizontally if they are very large to make 2 sandwich-sized cutlets (you should end up with 2 cutlets total if starting with two breasts). Pat dry with paper towels.

Season

Season both sides of the flattened chicken with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Set aside.

Set up dredging station

Place the 1/2 cup flour in a shallow bowl or plate. In a second shallow bowl, whisk together 2 eggs and 2 tbs milk. In a third bowl, combine 1 cup breadcrumbs, 1/4 cup grated Parmesan, and 1 tsp dried Italian seasoning.

Dredge chicken

Coat each seasoned cutlet first in flour, shaking off excess, then dip into the egg wash, then press into the breadcrumb-Parmesan mixture until fully coated. Place on a plate and let rest 5 minutes to help coating adhere.

Cook onions

Slice the onion into thin rings or half-rings. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until softened and beginning to caramelize, 8–10 minutes. Remove onions to a bowl and set aside.

Fry chicken cutlets

In the same skillet, add the remaining 3 tablespoons olive oil and heat over medium-high until shimmering. Add the breaded cutlets (work in batches if needed so they don't crowd). Cook until golden brown, about 3–4 minutes per side, flipping once. Internal temperature should reach 165°F (74°C). Transfer cooked cutlets to a paper-towel-lined plate.

Warm sauce & assemble

Lower heat to medium. Pour 1 cup marinara sauce into the skillet and warm gently for 2–3 minutes. Return the cutlets to the skillet, spoon a few tablespoons of sauce over each cutlet, then top each with 1/2 cup mozzarella (sliced or shredded). Scatter cooked onions over the cheese and add fresh basil leaves if using.

Melt cheese

Cover the skillet with a lid for 2–3 minutes to help melt the cheese, or transfer the skillet (if oven-safe) to a preheated broiler and broil 1–2 minutes until cheese is bubbly and lightly browned. Watch closely to prevent burning.

Toast rolls

While cheese is melting, split the sandwich rolls and spread each cut side with 1/2 tbs butter. Toast buttered sides in a separate skillet over medium heat until golden, about 1–2 minutes, or toast under the broiler briefly.

To assemble each sandwich, place a toasted roll bottom on a plate, set a sauced chicken cutlet with melted mozzarella on top, spoon a little extra marinara from the skillet if desired, add some caramelized onions and basil, then close with the roll top. Serve immediately.

If you do not have the listed tools, purchase: kitchen mallet (or use a heavy skillet to pound), shallow bowls for dredging, a large skillet for frying and sauce, and a spatula or tongs for flipping. Use an instant-read thermometer to confirm chicken reaches 165°F (74°C).