Tulo

Chicken Parm Sandwich Recipe

Pounding the chicken to an even thickness means it cooks through at the same rate the crust turns golden, so the breading never burns while the center stays dry. Melting the cheese under the broiler instead of just resting it on hot chicken gives a proper bubbled, browned top, and toasting the roll first keeps the bread from turning soggy under the sauce.

Prep
20 min
Cook
20 min
Total
40 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb boneless, skinless chicken breasts
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 large large eggs, beaten
  • 1 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 1/2 cup olive oil, for pan-frying
  • 1 1/2 cups marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 4 rolls hoagie or sub rolls, split
  • 8 leaves fresh basil leaves, for garnish

Nutrition per serving

Calories
469
Protein
28g
Carbs
58g
Fat
13g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
  2. 2Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with Parmesan and Italian seasoning.
  3. 3Dredge each cutlet in flour and shake off the excess, then dip in egg, then press firmly into the panko mixture to coat both sides.
  4. 4Heat the olive oil in a large skillet over medium heat until shimmering. Fry the cutlets 3-4 minutes per side, until deep golden brown and cooked through (165°F/74°C at the thickest point). Transfer to a wire rack.USDA safe minimum for poultry: 165°F (74°C)
  5. 5Preheat the broiler. Arrange the fried cutlets on a sheet pan, top each with marinara and a layer of shredded mozzarella, and broil 2-3 minutes, until the cheese is melted and browned in spots.
  6. 6Meanwhile, split the rolls and toast them cut-side up under the broiler or in a dry skillet until lightly crisp.
  7. 7Set a cheesy chicken cutlet into each roll, spoon over any extra marinara from the pan, and top with basil leaves before serving.

Tips & variations

  • Press the panko onto the chicken with the flat of your hand rather than just dipping; a firmer coat holds up better once sauce goes on top.
  • Use chicken thighs instead of breasts for a juicier, more forgiving cutlet, they're harder to overcook.
  • If you don't want to fry, bake the breaded cutlets on a wire rack over a sheet pan at 425°F (220°C) for about 20 minutes, flipping halfway, though the crust will be less deeply browned.
  • Swap in provolone for part of the mozzarella for a sharper, more classic sub-shop flavor.

Storage & reheating

Store leftover fried cutlets (without the roll) in an airtight container in the fridge for up to 3 days. Reheat in a 400°F (200°C) oven or air fryer for 8-10 minutes to re-crisp the crust; microwaving will make the breading soft. Assemble sandwiches fresh rather than storing them built.

Tips from the Tulo kitchen

  • Letting the breaded cutlets rest on the counter for 5 minutes before frying helps the coating adhere instead of sliding off in the oil.
  • A splash of the marinara stirred with a little pasta water or broth thins it just enough to spoon over the sandwich without making the roll soggy.

FAQ

Can I bake the chicken instead of frying it?

Yes. Bake the breaded cutlets on a wire rack over a sheet pan at 425°F (220°C) for about 20 minutes, flipping halfway through. The crust will be lighter in color than fried but still crisp.

What kind of roll works best for a chicken parm sandwich?

A sturdy hoagie or sub roll with a firm crust holds up best; soft sandwich bread or a delicate baguette tends to tear or turn soggy under the sauce and cheese.

Can I make the chicken cutlets ahead of time?

Fry the cutlets up to a day ahead and refrigerate them uncovered on a rack, then top with sauce and cheese and broil just before assembling the sandwiches so the crust stays crisp.

Why did my breading fall off during frying?

This usually happens when the egg wash isn't fully coating the flour layer or the panko isn't pressed on firmly; make sure each layer fully covers the last before moving to the next dish.

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