Chicken Parmesan Sandwich Recipe
Fried chicken breast covered in marinara sauce, topped with melted parmesan cheese, served on a brioche bun, with choice of side
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Ingredients
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Chicken & Breading
Sauce & Topping
Assembly & Bread
Finishing & Seasoning
Method
Chicken & Breading
- 1
Prepare chicken
If breasts are thick, butterfly each or pound to an even 1/2" thickness between plastic wrap. Pat dry with paper towels.
- 2
Season
Season both sides of each chicken breast with 1 tsp salt and 1/2 tsp black pepper (from the breading section).
- 3
Set up breading station
In three shallow bowls: (1) place the flour; (2) whisk eggs with 1/4 cup milk until smooth; (3) combine breadcrumbs with 1/2 cup grated Parmesan, 1 tsp garlic powder and 1 tsp dried oregano.
- 4
Bread the chicken
Dredge each breast in flour, shake off excess, dip into egg wash, then press into breadcrumb mixture to coat evenly. Place on a wire rack and let rest 5 minutes so coating adheres.
- 5
Fry the chicken
Heat 1 cup vegetable oil in a large skillet over medium-high heat until oil registers 350°F (or a small breadcrumb sizzles immediately). Add breaded breasts (work in batches if needed) and fry 3–4 minutes per side until golden brown and internal temperature reaches 160–165°F. Transfer to a paper-towel-lined plate to drain.
Sauce & Topping
- 6
Warm the marinara
While chicken rests, warm 1 cup marinara in a small saucepan over low heat until simmering gently, about 3–4 minutes.
- 7
Dress the chicken
Place fried breasts on a baking sheet. Spoon about 1/4 cup warm marinara over each breast. Sprinkle roughly 2 tbsp grated Parmesan and top with enough mozzarella to cover (about 1/2 cup per two breasts total; adjust to preference).
- 8
Melt the cheese
Place the baking sheet under a preheated broiler (or in a 425°F oven) 4–6 inches from heat. Broil 1–2 minutes until mozzarella is melted and bubbly and Parmesan begins to brown slightly. Watch closely to avoid burning. Chicken should reach 165°F.
Assembly & Bread
- 9
- 10
Assemble sandwiches
Place each bottom bun on a plate, add the hot chicken breast with melted cheese, spoon an extra 2 tbsp marinara (optional) onto the cheese, add 2 fresh basil leaves if using, then top with the brioche top.
Finishing & Serving
- 11
Season to taste with additional salt and pepper if desired. Serve each sandwich immediately with your choice of side (fries, salad, or chips).