Chicken Parm Sandwich Recipe

Butterfly each chicken breast: place breast on cutting board, slice horizontally almost through and open like a book. If pieces are thicker than 1/2 inch when closed, cover with plastic wrap and gently pound to an even 1/2 inch thickness using a meat mallet or heavy pan.

Season both sides of the pounded chicken breasts with the salt, black pepper, garlic powder, and Italian seasoning.

Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with the milk until combined. In a third shallow dish, mix the breadcrumbs with the 3/4 cup grated Parmesan.

Working one piece at a time, dredge each seasoned chicken breast first in flour (shake off excess), then dip into the egg mixture, allowing excess to drip off, then press firmly into the breadcrumb-Parmesan mixture to coat both sides evenly.

Heat a large skillet over medium heat and add enough olive oil to evenly coat the bottom (about 2–3 tablespoons). When oil shimmers, add the breaded chicken. Do not overcrowd the pan; fry in batches if necessary.

Cook chicken 3–4 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 160°F (will continue to cook when sauced). Adjust heat as needed to prevent burning; reduce to medium-low if crust browns too quickly.

Preheat the oven to 375°F (190°C). Transfer the browned chicken to a baking sheet or ovenproof skillet.

Spoon about 1/4 cup marinara sauce over each chicken breast, spreading to cover the top but not dripping over the sides. Top each with a provolone slice (or two halves to cover). Sprinkle a little of the extra grated Parmesan over the cheese, if desired.

Bake 6–8 minutes until the cheese is melted, sauce is hot, and internal temperature reaches 165°F. For a lightly browned cheese top, broil 1 minute at the end watching carefully.

While the chicken finishes in the oven, butter the cut sides of the brioche buns. On a separate skillet over medium heat or in a toaster oven, toast the buns cut-side down until golden, about 1–2 minutes.

Place one finished chicken breast on the bottom half of each toasted bun. Spoon an additional 1–2 tablespoons of warmed marinara on top if you like it saucier. Add 1–2 basil leaves on top of the cheese (optional), sprinkle with a little extra grated Parmesan, and close with the bun top.

Serve the sandwiches immediately while hot. Provide extra marinara on the side for dipping. Leftovers can be refrigerated up to 2 days and reheated in a 350°F oven until warmed through.