Chicken Parm Sandwich

Ingredients

• 2boneless, skinless chicken breasts, cut in half lengthwise
• for fryingcooking oil
• 4hamburger or ciabatta buns (or a garlic bread baguette, sliced)
• 125 g (1 cup)plain flour
• to tastesalt and freshly ground black pepper
• 110 g (1 cup)Italian dried breadcrumbs
• 33 g (1/3 cup)Parmesan cheese
• 2 largeeggs
• 240 ml (1 cup)marinara or tomato sauce, homemade or shop-bought
• to tastefresh basil leaves or a little dried basil
• to tastesliced mozzarella or Provolone cheese
• to tastebutter or olive oil, for the buns

Instructions

1. 1

   Prepare the chicken

   Cut each chicken breast in half lengthwise, then across, to make four pieces. Pound them gently until evenly thick without making them mushy; the recipe suggests pounding the outer surface rather than the cut side. Pat dry with kitchen paper.

2. 2

   Coat and chill

   Set out three bowls. Put flour, salt and pepper in the first; whisk the eggs with a fork in the second; and mix the breadcrumbs with the Parmesan in the third. Coat each piece of chicken in flour and shake off the excess, dip it in egg and let the excess drip away, then press it into the breadcrumb mixture for an even coating. Arrange the pieces on a plate without overlapping and chill uncovered in the refrigerator for 1 hour.

3. 3

   Heat the oven

   Preheat the oven to 200°C and line a baking sheet with foil. Warm the marinara in a small saucepan and keep it warm.

4. 4

   Fry the chicken

   Once the chicken has chilled, add enough oil to a large frying pan to reach about halfway up the chicken, roughly 1.3–1.9 cm. Heat over medium-high heat and test it with a small piece of coating; it should sizzle. Fry the chicken, turning it several times, until evenly golden. Transfer to a wire rack and leave to rest for a few minutes. At this point, the chicken can be loosely covered and refrigerated; reheat and recrisp it later in a 180°C oven for 10–15 minutes, or until warmed through, before adding the toppings.

5. 5

   Add the toppings

   Place the chicken on the prepared baking sheet. Spoon a dollop of marinara into the centre of each piece rather than spreading it over the whole top, to help keep the coating crisp. Add a basil leaf and cover it with a slice of cheese so the basil does not burn. Put the chicken in the preheated 220°C oven and cook until the cheese has melted.

6. 6

   Toast the buns

   While the chicken is in the oven, brush the cut sides of the buns with butter or olive oil. Toast them cut-side down in a dry non-stick frying pan until golden.

7. 7

   Assemble sandwiches

   Place a piece of chicken on each toasted bun. Add a little more marinara if you like, either over the cheese or on the bottom bun before adding the chicken.

What is a chicken parm sandwich?

Chicken parm is an Italian-American take on the idea of breaded cutlets topped with tomato sauce and cheese. In sandwich form, the crisp chicken and melted topping are tucked into a bun for a filling, handheld meal.

This version uses a Parmesan breadcrumb coating, marinara, basil and mozzarella or Provolone. Chilling the coated chicken before frying helps the crumb coating stay in place.

Nutrition and macros by portion

The nutrition label shows one serving as written: 467 calories, 27g protein, 43g carbs, 11g fat.

The buns and breadcrumbs provide most of the carbohydrates, while the chicken and cheese contribute protein. Frying oil and cheese supply much of the fat; balance the sandwich with a side salad or vegetables.

The coating that stays crisp

Three bowls: Flour, egg and Parmesan breadcrumbs are applied in that order, giving the coating layers that cling to the chicken. Shake off excess flour and let excess egg drip away so the crumbs form an even layer rather than clumping.

Chill time: Arrange the pieces without overlapping and refrigerate them uncovered for 1 hour. This pause gives the coating time to firm up before frying.

Frying for an even crust

Oil depth: The oil should reach about halfway up the chicken, approximately 1.3–1.9 cm. Test its heat with a small piece of coating; a lively sizzle is the cue to start frying.

Turning: Turn the chicken several times as it cooks so the coating colours evenly. Let the cooked pieces rest on a wire rack for a few minutes before topping them.

Keep the breading crisp

Sauce placement: Spoon marinara into the centre of each piece rather than coating the whole surface. This leaves more of the breadcrumb crust exposed and helps it retain its texture.

Cheese cover: Place the basil on the sauce, then cover it with cheese. The cheese melts over the basil, shielding it from the oven's direct heat.

Know when it is ready

Golden crust: Fry until the coating is evenly golden, turning the chicken several times. The recipe does not give a frying time, so use the colour and even browning as your cue.

Melted topping: Finish in the 220°C oven until the cheese has melted. Toast the buns cut-side down until golden while the chicken finishes.

Make-ahead timing

Fry ahead: The chicken can be fried in advance, then loosely covered and refrigerated. Reheat and recrisp it in a 180°C oven for 10–15 minutes, or until warmed through, before adding the toppings.

Finish to serve: Add the marinara, basil and cheese after reheating, then bake at 220°C until the cheese melts. Toast the buns just before assembling so they do not sit and soften.

What to serve alongside

Fresh sides: A green salad or simply dressed vegetables make a refreshing contrast to the crunchy chicken and rich cheese. Serve them alongside rather than inside the bun to preserve its texture.

Something substantial: Chips or roasted vegetables can turn the sandwich into a more filling meal. Keep extra marinara on the side for dipping if you have some left.

Recipe notes & tips

• If the chicken is slightly frozen, it may be easier to cut into even pieces.
• Pound the chicken gently and stop once the pieces are evenly thick.
• Arrange the coated chicken in a single layer so the crumb coating does not get disturbed.
• Use a small piece of breadcrumb coating to check that the oil is sizzling before frying.
• Keep the marinara in a central dollop rather than spreading it over the entire chicken surface.
• Toast the buns cut-side down in a dry non-stick frying pan for a golden surface.

Variations

• Garlic bread bun: Use sliced garlic bread baguette in place of hamburger or ciabatta buns.
• Dried basil: Use a little dried basil if fresh leaves are unavailable.
• Cheese swap: Use Provolone instead of mozzarella, or the other way around.
• Garlic oil: Brush the buns with garlic-infused olive oil for a savoury toast.
• Sauce choice: Use homemade marinara or a shop-bought tomato sauce.

Common mistakes to avoid

• Uneven chicken pieces: Pound them gently until they are evenly thick so they cook and brown more uniformly.
• Loose coating: Chill the breaded chicken uncovered for the full 1 hour before frying.
• Excess flour or egg: Shake off the flour and let extra egg drip away before moving on to the breadcrumbs.
• Oil that is not hot enough: Wait for a small piece of coating to sizzle before adding the chicken.
• Soggy coating: Keep the marinara in a dollop at the centre rather than spreading it across the chicken.
• Burnt basil: Place the cheese over the basil before putting the chicken in the oven.

How to store

The recipe gives the option to loosely cover fried chicken and refrigerate it before adding toppings. Reheat and recrisp it in a 180°C oven for 10–15 minutes, or until warmed through, then add the toppings and finish at 220°C until the cheese melts. Assemble the buns just before serving.

Frequently asked questions