Chicken Parm Sandwich Recipe

Prepare chicken

Trim any fat from the chicken breasts. If breasts are thick, butterfly each breast or place between two pieces of plastic wrap and pound to about 1/2-inch thickness so both cook evenly.

Season and set up breading station

Season both sides of the flattened chicken with 1 tsp salt, 1 tsp black pepper, and 1/2 tsp garlic powder. Set up three shallow dishes: one with 1/2 cup flour, one with beaten eggs and 2 tbsp milk, and one with 1 cup breadcrumbs mixed with 1/4 cup grated Parmesan.

Bread the chicken

Dredge each chicken piece in flour, tapping off excess. Dip into the egg mixture, letting excess drip off, then press into the breadcrumb-Parmesan mixture until well coated. Place on a plate and let rest 5 minutes to help coating adhere.

Fry the chicken

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Add chicken and cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Adjust heat as needed so crust browns without burning. Transfer to a paper-towel-lined plate to drain.

Warm marinara and melt cheese

Preheat oven broiler to high (or oven to 400°F if preferred). Spoon 1 cup marinara into a small saucepan and warm over low heat. Place fried chicken on a rimmed baking sheet, top each piece with warmed marinara (about 2–3 tbsp each) and then evenly distribute the 1 cup mozzarella over the chicken. Broil 1–2 minutes until cheese is melted and bubbly (watch closely) or bake 5–7 minutes at 400°F until melted.

Prepare bread

Split the baguette lengthwise. Lightly butter the cut sides with 2 tbsp softened butter (or brush with 1 tsp olive oil). Toast under the broiler or in a skillet until lightly golden, about 1–2 minutes under broiler or 2–3 minutes in a skillet, watching so it does not burn.

Assemble sandwiches

Place the cut, toasted baguette on a work surface. Spoon a thin layer of warmed marinara on the bottom half. Transfer the cheese-topped chicken onto the bottom half of the baguette. Add a little extra marinara over the chicken if desired. Top with fresh basil leaves (about 3 per sandwich). Close with the top half of the baguette.

Finish and serve

Slice the sandwich into portions (2–3 pieces depending on baguette length). Serve immediately while hot. Provide extra marinara on the side for dipping.