Chicken Parm Sandwich

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Chicken Parmesan is a classic Italian meal, usually served with some buttered pasta. But you all know how much I like to play with classic dishes and make into something a little more fun. That’s where the idea for a Chicken Parm Sandwich came about – the family loves my chicken parm, which I usually serve with pasta. So why not turn it into two hands and five napkins kind of sandwich!

Chicken Parm Sandwich

If you do not have some sort of breading or dredging station, you really should get one. It makes hand breading meats so much easier. Plus you use a lot less ingredients because the raised sides of the pans keep them contained. If you use flat plates, you tend to lose lots over the sides and make quite the mess.

Do not skip the toasting step on this sourdough. This is moist sandwich, and you need that extra layer of protection from soggy bread. Using a dry bread like sourdough also helps, if you can get an unsliced boule of sourdough – make the slices slightly thicker than you would normally do. You could enhance the flavors with some garlic sourdough, as well.

This is a hefty sandwich – with an entire chicken breast on each. If you would like a fun side to go with this sandwich, I would suggest some garlic parmesan fries. You can use what ever type of fries you prefer (I like shoestring for this). Melt one stick of butter, and mix in one cup of shredded parmesan cheese, half a cup of chopped fresh parsley and four minced garlic cloves. Immediately after removing the fries from the oven or fryer, pour garlic butter evenly over top.

Chicken Parm Sandwich

Now Let’s Get Cookin’!

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Chicken Parm Sandwich

A crispy hand-breaded chicken cutlet with a homemade red sauce, chunky mozzarella and lightly dressed arugula.
Course Main Course, Sandwich
Cuisine American, Italian
Keyword arugula, chicken parmesan, crispy chicken, mozzarella, red sauce, sourdough
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 12 slices Sourdough Bread
  • 1 lb Mozzarella Brick cut into ¼inch pieces
  • 2 cups Fresh Baby Arugula
  • ¼ cup Oil
  • ¼ cup Vinegar
  • 1 tbsp Lemon Juice
  • 1 tsp Salt
  • 1 tsp Pepper

For the Red Sauce

  • 1 28oz can Crushed Tomatoes
  • 1 tbsp Italian Seasoning see recipe below
  • 1 tbsp Honey

For the Chicken

  • 6 Chicken Breast thin-sliced
  • 3 cups Flour divided
  • 2 tsp Garlic Powder divided
  • 1 tsp Salt
  • 1 tsp Pepper
  • 4 Large Eggs beaten
  • 3 cups Italian Breadcrumbs
  • 1 cup Parmesan Cheese grated
  • Oil for frying

Instructions

  • Preheat oven to 400degF.
  • Add sauce ingredients to a sauce pan over medium heat. Bring just to a bubble then reduce to low to simmer while preparing the rest of the meal.
  • Set up your dredging station. Tray one – 2 cups flour, and 1 teaspoon garlic powder. Tray two – egg, salt, pepper and remaining garlic powder. Tray three – breadcrumbs, parmesan cheese, and remaining flour. Bread chicken by thoroughly coating each piece in each tray.
  • Add enough oil to a large frying pan for ½ inch deep over medium-high heat. Once oil is around 350degF. Begin frying chicken, 2 minutes on each side then remove to baking rack over parchment paper covered baking sheet. Once all are fried, put in oven for 10 minutes.
  • Combine oil, vinegar, lemon juice, salt and pepper. Pour over arugula and toss to coat.
  • Begin toasting sourdough bread.
  • Remove chicken from oven and add ladle portion of red sauce over each piece. Place 2 slices of mozzarella atop each piece of chicken. Return to oven and bake another 10 minutes.
  • Build the sandwich, starting with toasted sourdough bread, smear with red sauce, add piece of chicken then top with portion of arugula and another piece of toasted sourdough. Secure with long toothpicks and cut in half to serve.

Notes

Italian Seasoning

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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7 thoughts on “Chicken Parm Sandwich

  1. The fires sound good too Estelle, I have never heard of them made that way. Chicken parm is making me wish it was closer to dinner time. Thank you for sharing your dinner inspiration with us.

  2. That looks so scrumptious! We make chicken parm. sandwiches often and they are usually a huge hit but I never thought of making my own sauce or adding arugula & dressing. YUM!

  3. Julie Syl & Paul – I am a business admin Tutor/Trainer, on-line marketing mentor & counselor. My aim in life is to train entrepreneurs to get to your dreams and achieve your dream lifestyle. I share whats working now on lead generation, prospecting, recruiting and closing! I Mentor network marketers on use of social media to market your business and maximise your earnings! I love spending quality time with my family 4 days a week which my business allows me to do :)
    Julie Syl says:

    Replace chicken with Turkey, and mayo with sour cream and you have got me yum yumm. Thanks for sharing at the SSPS #265

  4. This is the perfect parm sandwich! I wish I had one for lunch today…absolutely mouthwatering! Hello from FPT!

  5. Maria – United States – Maria is a full-time blogger and graphic designer. She's has a love of planning, journaling, and making printables. She also loves to read, do puzzles, and scrapbook in her spare time.
    Maria says:

    I second Tammy’s comment… this is the perfect parm sandwich! We’ve made chicken parm subs but I’ve never thought to add arugula and dressing. I am very excited to give it a try and to feature your recipe at this weeks #SSPS. Thank you for sharing!
    Hugs,
    Maria

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