Best 4 Easy Chicken Parmesan Sandwich Recipes

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Chicken Parmesan, a timeless classic, combines the irresistible flavors of crispy chicken, melted cheese, and tangy tomato sauce, creating a symphony of taste that leaves you craving for more. This beloved dish takes center stage in our culinary adventure, as we present a collection of delectable Chicken Parmesan Sandwich recipes that are sure to tantalize your taste buds. From the classic and comforting to the uniquely innovative, these recipes offer a range of options to suit every palate and preference. Prepare to embark on a journey of culinary delight as we explore the secrets of making the perfect Chicken Parmesan Sandwich. Whether you're a seasoned chef or a novice in the kitchen, these recipes will guide you effortlessly towards creating a masterpiece that will impress family and friends alike.

Check out the recipes below so you can choose the best recipe for yourself!

PARMESAN CHICKEN SANDWICHES



Parmesan Chicken Sandwiches image

Coat tender chicken breasts with seasoned bread crumbs and smother in marinara sauce. Served on a hoagie, it's a real treat! -Sue Bosek, Whittier, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup all-purpose flour
1 large egg, lightly beaten
3/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
2 boneless skinless chicken breast halves (5 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
2 Italian rolls, split
2 slices provolone cheese
1/3 cup marinara or other meatless pasta sauce, warmed

Steps:

  • Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese., Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture., In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce.

Nutrition Facts : Calories 669 calories, Fat 32g fat (10g saturated fat), Cholesterol 198mg cholesterol, Sodium 1124mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 3g fiber), Protein 48g protein.

CHICKEN PARM SANDWICHES



Chicken Parm Sandwiches image

I grew up with chicken cutlets being the norm once a week. One of the first recipes I taught my nephew Blake was how to make this crispy chicken with cheese. It's one of his favorites - and auntie's, too!

Provided by Jackie Rothong

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

4 boneless, skinless chicken breasts (4 ounces each)
1/2 cup olive oil
4 tablespoons unsalted butter
2 cups panko
1/2 bunch basil, leaves only
1/2 cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs
2 tablespoons Dijon mustard
2 cups passata (tomato puree)
1 clove garlic, grated
2 fresh basil leaves
Four 6- to 8-inch Italian rolls, preferably crusty, split in half
8-ounce ball fresh mozzarella, thinly sliced

Steps:

  • Preheat the broiler. Place wire racks over 2 sheet pans. Cut two 12-inch sheets of plastic wrap.
  • Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick.
  • Heat the oil and butter in a large nonstick skillet over medium-low heat.
  • Meanwhile, combine the panko, all but 2 of the basil leaves and Parmigiano-Reggiano in a food processor and pulse until combined. Season with salt and pepper. Transfer the mixture to a small sheet pan or plate. Place the flour on a second small sheet pan or plate and season with salt and pepper. Whisk the eggs, mustard and 2 tablespoons of water together in a shallow bowl until combined. Season with salt and pepper.
  • Begin by dipping one piece of chicken into the flour, then into the egg mixture, then into the breadcrumb mixture to coat completely. Set the breaded cutlet on one of the wire racks. Repeat with the remaining chicken.
  • Raise the heat under the skillet to medium-high. Cook the cutlets in two batches until golden brown, 3 to 4 minutes per side. Transfer to the second wire rack and sprinkle with salt.
  • While the chicken is frying, prepare the sauce.
  • Combine the passata, garlic and reserved 2 leaves of basil in a medium saucepan over medium heat. Season with salt and pepper. Cook until warmed through, about 5 minutes. Remove from the heat.
  • Place the sliced rolls on a sheet pan. Broil the rolls until just toasted, 30 seconds to 1 minute.
  • Top each fried chicken cutlet with the sauce and a few slices of mozzarella. Broil until the cheese is brown and bubbly, 3 to 4 minutes.
  • Place each chicken parm cutlet onto the bottom half of a roll. (If chicken is too wide, cut lengthwise and stack the chicken so it all fits.) Top with more sauce and the top buns. Slice in half and take a crunchy bite!

CHICKEN PARMESAN SANDWICH



Chicken Parmesan Sandwich image

This ridiculously tasty chicken parmesan sandwich is the best combination of crispy breaded chicken strips, marinara sauce, and melty mozzarella EVER! All of that - and on a garlic toasted roll? It's a meal made in heaven!

Provided by Angela

Categories     Chicken Dishes     Dinner Recipes     Lunch Recipes     Sandwiches

Time 25m

Number Of Ingredients 12

6-8 oz boneless skinless chicken thighs
1/2 cup flour
1/2 tsp each, salt & pepper
2 large eggs ((beaten))
1 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
2 tsp Italian seasoning
oil for frying
1 cup marinara sauce
1/2 cup mozzarella cheese ((grated or sliced))
2 french rolls ((or deli style Italian bread))
4 - 6 fresh basil leaves

Steps:

  • Set up a dredging station. Put the flour, salt, and pepper in a shallow bowl and mix together. Beaten eggs in another shallow bowl or plate, Mix the Italian breadcrumbs and Parmesan cheese together in a third bowl or plate.
  • Dip each chicken piece in the flour, then the egg, and finally the breadcrumbs. Ste aside to fry.
  • Working in batches, fry each piece of chicken till golden and internal temperature reaches 165°F (74°C). Put aside on a wire cooling rack over a baking sheet.
  • Place a good amount of marinara sauce on each fried chicken piece and top with mozzarella, place in the oven on low broil until cheese is melted and bubbly. Remove from oven.
  • Drizzle each sandwich loaf with a little olive oil and toast them with the cut side facing up using the broil setting on your stove. This usually takes 2-3 minutes, but watch them closely!
  • Add chicken with marinara and melted cheese to sandwich bread then top with a couple of basil leaves.
  • Serve and enjoy!

Nutrition Facts : Calories 794 kcal, Carbohydrate 93 g, Protein 51 g, Fat 24 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 301 mg, Sodium 2832 mg, Fiber 7 g, Sugar 14 g, UnsaturatedFat 11 g, ServingSize 1 serving

CHICKEN PARMESAN SANDWICH



Chicken Parmesan Sandwich image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

One 8.5 ounce jar sundried tomatoes in oil
1 cup basil leaves
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon kosher salt
8 boneless, skinless chicken cutlets
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
3 large eggs, beaten
1 cup panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
8 ounces fresh mozzarella cheese, halved lengthwise and sliced into 8 pieces total
1/3 cup fresh basil leaves
2 plum tomatoes, thinly sliced into rounds

Steps:

  • For the sundried tomato pesto: Put the sundried tomatoes and their oil in a food processor along with the basil, Parmesan and salt. Process to combine.
  • For the chicken Parmesan: Season the chicken cutlets on both sides with the salt and pepper. Cut them in half crosswise. Using 3 wide, shallow bowls, place the flour in the first bowl, beaten eggs in the second, and combine the panko, Parmesan and oregano in the third.
  • Heat the oil in a large skillet over medium-high heat. Dredge the chicken pieces in the flour to coat lightly, shaking off the excess. Dip the chicken into the egg and then into the panko mixture, pressing gently to adhere the crust to the chicken. Add the chicken to the skillet and cook until golden brown on the first side, 3 to 4 minutes. Gently flip all of the chicken over and layer 1 mozzarella slice on top. Cook until the second side is golden brown and the mozzarella has melted, about 4 more minutes.
  • Transfer the chicken to a serving platter, mozzarella-sides up. Spread about 1 tablespoon of Sundried Tomato Pesto on top. Put a tomato slice on 8 of the pieces, and then top them with the remaining 8 pieces, mozzarella sides down, to make little sandwiches. Serve immediately.

Tips:

  • Use a sturdy bread that can hold up to the fillings and sauces, such as a hoagie roll, ciabatta, or French bread.
  • Use a flavorful sauce, such as a homemade marinara sauce or a store-bought sauce that you doctor up with some garlic, herbs, and spices.
  • Use high-quality cheese that melts well, such as mozzarella, provolone, or Parmesan.
  • Cook the chicken until it is golden brown and crispy.
  • Assemble the sandwiches just before serving so that the bread doesn't get soggy.

Conclusion:

A chicken parmesan sandwich is a delicious and easy meal that can be made in just a few minutes. With a few simple ingredients, you can create a sandwich that is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this chicken parmesan sandwich a try.

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