Description
Craving a sandwich that’s crispy, cheesy, and packed with Italian comfort food vibes? The Chicken Parm Sandwich is your answer! This classic dish combines tender, breaded chicken cutlets with melty provolone, tangy marinara, and toasted Italian rolls for a meal that feels like a hug from an Italian nonna.
Ingredients
To make Chicken Parm Sandwiches for 2 servings, you’ll need these key ingredients. Each one brings a classic Italian element to the sandwich:
- All-Purpose Flour (½ cup): Creates the first layer for a crispy coating.
- Large Egg (1, lightly beaten): Helps the bread crumbs stick to the chicken.
- Seasoned Bread Crumbs (¾ cup): Adds crunch and flavor to the chicken cutlets.
- Grated Parmesan Cheese (3 tbsp): Brings nutty, savory depth to the coating.
- Boneless Skinless Chicken Breast Halves (2, 5 oz each): Tender, lean protein that’s the star of the sandwich.
- Salt (⅛ tsp): Enhances the chicken’s flavor.
- Pepper (⅛ tsp): Adds a mild kick.
- Olive Oil (2 tbsp): Used for frying to get a golden, crispy crust.
- Italian Rolls (2, split): The sturdy, toasty base for the sandwich.
- Provolone Cheese (2 slices): Melts into gooey, mild goodness.
- Marinara or Meatless Pasta Sauce (⅓ cup, warmed): Adds tangy, tomatoey flavor.
Substitutions and Variations:
- Chicken: Swap with chicken cutlets, thighs (pounded thin), or eggplant slices for a vegetarian version.
- Bread Crumbs: Use panko for extra crunch or gluten-free bread crumbs for dietary needs.
- Cheese: Replace provolone with mozzarella, cheddar, or a blend for a different flavor.
- Rolls: Use ciabatta, hoagie rolls, or gluten-free buns.
- Sauce: Try homemade marinara, arrabbiata (for spice), or a creamy vodka sauce.
- Add-Ons: Add fresh basil, sautéed spinach, or roasted red peppers for extra flavor.
Why These Ingredients Matter: The chicken and cheese provide protein, while the marinara and veggies (if added) offer vitamins and flavor. The breaded coating and rolls add satisfying carbs, making this a balanced, indulgent meal that’s perfect for a quick Italian fix.
Instructions
Step 1: Prep the Breading Station
- Place ½ cup all-purpose flour in a shallow bowl.
- In another shallow bowl, lightly beat 1 large egg.
- In a third bowl, mix ¾ cup seasoned bread crumbs with 3 tbsp grated Parmesan cheese.
Tip: Use wide, shallow bowls for easy dipping and less mess.
Step 2: Prep the Chicken
- Place 2 boneless skinless chicken breast halves (5 oz each) between plastic wrap or parchment paper.
- Pound with a meat mallet to an even ½-inch thickness for quick, uniform cooking.
- Sprinkle both sides with ⅛ tsp salt and ⅛ tsp pepper.
Tip: Pounding ensures tender, evenly cooked chicken. If you don’t have a mallet, use a rolling pin or heavy skillet.
Step 3: Bread the Chicken
- Dip each chicken breast in the flour, coating both sides and shaking off excess.
- Dip in the beaten egg, letting excess drip off.
- Coat in the bread crumb-Parmesan mixture, pressing gently to adhere.
Tip: Press the crumbs firmly onto the chicken for a crispy, even coating.
Step 4: Cook the Chicken
- In a large skillet, heat 2 tbsp olive oil over medium heat.
- Add the breaded chicken breasts and cook for 4-5 minutes per side until the coating is golden brown and the chicken is no longer pink (internal temperature of 165°F).
- Remove from skillet and drain briefly on paper towels to remove excess oil.
Tip: Don’t overcrowd the skillet to ensure a crispy crust. Cook in batches if needed.
Step 5: Assemble and Serve
- Split 2 Italian rolls and lightly toast them (optional, in a toaster or oven at 350°F for 2-3 minutes).
- Place one cooked chicken breast on the bottom half of each roll.
- Top each chicken breast with 1 slice provolone cheese and spoon ⅓ cup warmed marinara sauce over the cheese.
- Place the top half of the roll on each sandwich and serve immediately.
Tip: For extra melty cheese, place the assembled sandwiches (without the top bun) under a broiler for 1-2 minutes before adding the top bun.