Chicken Parmesan Sandwich

Ingredients

• 4chicken cutlets
• 40 g (⅓ cup)plain flour
• 1 largeegg
• 15 ml (1 tablespoon)cold water
• 60 g (1 cup)panko breadcrumbs
• 25 g (¼ cup)grated Parmesan
• 1 teaspoondried Italian seasoning
• ½ teaspoonsalt
• ¼ teaspoonfreshly ground black pepper
• 2–3 tablespoonsolive oil
• 1 loaf (340–397 g; 12–14 oz)Italian bread
• 57 g (¼ cup)butter, melted
• ½ teaspoongarlic powder
• 360 ml (1½ cups)marinara sauce
• 227 g (8 oz)sliced or shredded mozzarella
• to tastefresh basil, torn, for garnish

Instructions

1. 1

   Set up coating

   Arrange three shallow bowls: put the flour in one; beat the egg with the water in the second; and combine the panko, Parmesan, Italian seasoning, salt and pepper in the third.

2. 2

   Coat the chicken

   Coat both sides of each cutlet in flour, then the egg mixture, then the breadcrumb mixture. Gently press the crumbs onto the chicken so they adhere.

3. 3

   Fry the cutlets

   Heat 1½–2 tablespoons of olive oil in a large frying pan. Cook the chicken until golden on both sides and cooked through, reaching an internal temperature of 74°C (165°F). Fry in batches if needed, keeping cooked cutlets warm in the oven.

4. 4

   Toast the bread

   Mix the melted butter with the garlic powder. Halve the Italian bread lengthways and brush the cut sides with the mixture. Toast under a low grill for a few minutes, watching closely.

5. 5

   Melt the cheese

   Spoon marinara over the cooked chicken and add two slices of mozzarella to each cutlet. Grill on low until the cheese melts, then add a little more marinara and torn basil.

6. 6

   Assemble sandwiches

   Place the hot chicken cutlets on the toasted bread. Cut the loaf into four sandwiches, with one chicken breast in each.

What is a chicken Parmesan sandwich?

Chicken Parmesan takes inspiration from Italian-American cooking: breaded chicken is paired with tomato sauce and cheese. Here, the familiar combination is served in Italian bread as a substantial sandwich.

Crisp panko coating, garlicky toasted bread and a finishing scatter of basil give this version a mix of crunch, savoury richness and freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 503 calories, 21g protein, 27g carbs, 35g fat.

The bread and breadcrumbs provide much of the carbohydrate, while olive oil, butter and mozzarella contribute much of the fat; chicken and cheese provide protein. Pair a sandwich with a green salad or vegetables for a more balanced plate.

Build an even coating

Flour first: a light dusting helps the egg cling to each cutlet. Shake off any excess before moving on.

Press the crumbs: coat both sides with the seasoned panko mixture and gently press it in. This helps the crust stay in place as the chicken cooks.

Fry until crisp and cooked

Pan-fry the cutlets in a single layer where possible, working in batches if the pan is crowded. The coating should turn golden on both sides, and the centre should reach 74°C (165°F).

Keep cooked chicken warm in the oven while you finish the remaining cutlets, as directed in the recipe.

Toast the bread carefully

Garlic butter is brushed onto the cut face of the loaf, so the bread can toast while staying tender inside. Use a low grill and keep watch: the recipe notes that this takes only a few minutes.

Sauce and melt

Marinara goes over the cooked chicken before the mozzarella is melted under the grill. A little more sauce and fresh basil are added afterwards, keeping the basil from spending time under the heat.

Serving ideas

Serve the sandwiches hot, while the chicken is crisp and the cheese is soft. A simple green salad or cooked vegetables can add freshness alongside the rich bread, cheese and sauce.

Recipe notes & tips

• Set out all three coating bowls before you start so the chicken can move through the stations without interruption.
• Press the panko mixture gently onto both sides of each cutlet for an even crust.
• Cook in batches if necessary rather than crowding the frying pan.
• Use a thermometer to check that the chicken reaches 74°C (165°F) at the centre.
• Stay by the grill while the bread toasts, as it can brown quickly.

Variations

• Add chilli: stir chilli flakes into the marinara for a little heat.
• Use fresh herbs: add extra torn basil just before serving.
• Try provolone: use it in place of mozzarella for a different cheesy topping.
• Make smaller sandwiches: cut the loaf into more pieces and divide the chicken between them.
• Add greens: tuck a handful of fresh rocket into each sandwich just before serving.

Common mistakes to avoid

• Loose coating: press the breadcrumbs onto the chicken gently so they adhere.
• Crowded frying pan: cook the cutlets in batches to give them room to brown.
• Under-cooked chicken: check the centre reaches 74°C (165°F).
• Burnt toast: use a low grill and watch the bread closely.
• Basil under the grill: add the torn basil after the cheese has melted.

How to store

Refrigerate leftover chicken and bread separately in airtight containers for up to 3 days. Reheat the chicken in an oven until hot throughout, then assemble with the bread; assembled sandwiches are best eaten straight away.

Frequently asked questions