Traditional chicken Parmesan gets a casual twist as a delicious Chicken Parmesan Sandwich. Tuck crispy panko Parmesan chicken cutlets between toasty garlic herb butter rolls with basil marinara and melted mellow mozzarella cheese. Serve for lunch or dinner. They are perfect for party snacks too.
What's not to love about a mini chicken Parmesan sandwich? Start with crispy crunchy panko Parmesan crusted chicken. Slather it with basil marinara. Top with melty mellow mozzarella. Tuck it all in a garlic butter brushed toasted roll. Serve with more basil marinara for dipping. Let the party begin!
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ingredients & substitutions
- boneless skinless chicken breasts ~ Boneless, skinless chicken thighs are delicious in this recipe too.
- Italian seasoned panko ~ Use gluten free panko to make the recipe gluten free.
- Parmesan cheese
- large eggs
- all purpose flour ~ For a gluten free recipe, use a 1 to 1 gluten free flour blend.
- kosher salt
- fresh ground pepper
- olive oil
- salted butter
- garlic powder
- dried oregano
- dried basil
- marinara sauce ~ homemade ~ There are many delicious store bought marinara sauces that are an alternative.
- small sandwich rolls ~ Substitute gluten free rolls to make the recipe gluten free.
- mozzarella cheese
Scroll to the complete recipe for full quantities of the ingredients.
the recipe details
This easy chicken Parmesan sandwich recipe is a more casual and fun way to serve chicken parm. Everyone loves them!
Start off prepping the chicken. Slice each chicken breasts into 2 thin cutlets. Then cut each cutlet into 2 pieces and lightly pound with a meat mallet.
The chicken gets a triple coating. First is seasoned flour. Next is beaten egg. And lastly is a flavorful coating of Italian seasoned panko and Parmesan.
Fry the chicken in about an inch of olive oil. I love my cast iron skillet for frying. But a large sauté pan works too. Sprinkle the hot fried chicken with kosher salt and Parmesan cheese.
Brush the sliced rolls with a mixture of melted butter, garlic powder, oregano and basil. Toast them in the oven until golden brown. Set the tops of the rolls aside.
Brush the roll bottoms with some marinara sauce. Top with a piece of the crispy chicken. Add some more marinara and a slice of mozzarella cheese.
Bake until the cheese is melted. Add the roll tops back to the sandwiches the last couple minutes of baking time so they just warm through.
I give the toasty mini sandwiches a final sprinkle of Parmesan cheese and serve with warm marinara sauce for dipping.
suggestions and recipe tips
I'm a fan of homemade basil marinara sauce. It's just so flavorful and easy to make. But if you have a favorite store bought brand, it makes a good substitute.
For the most tender chicken, lightly pound it with a meat mallet.
For the crispiest chicken, make sure the oil is heated to between 350 and 375 degrees F before starting to fry. At a lower oil temperature the chicken will be greasy. If the oil is too hot, the breading will burn before the chicken is cooked. I use a candy thermometer or instant read digital thermometer to quickly check the oil temp.
After frying the chicken, keep it crispy by placing it on a cooling rack set in a baking sheet. Any extra oil will drip off the chicken.
how to reheat a chicken parm sandwich
It's best to serve chicken parm sandwiches as soon as they are made. But in a pinch, they can be reheated.
Place the assembled sandwiches on a baking sheet. Cover with foil and heat for 15 to 20 minutes in a 375 degree oven.
Reheat individual sandwiches in the microwave. Wrap in a paper towel. Heat on 60 percent power at 1 minute intervals until hot.
more sandwich recipes to try
- Wild Cod Fish Reubens with 30 Second Russian Dressing
- Instant Pot Barbecue Brisket Sandwiches
- Grilled Balsamic Chicken Caprese Sandwiches
- Barbecue Pork Tenderloin Sliders
- Sweet and Tangy Meatball Hoagies
just one more thing
Did you make this mini chicken parmesan sandwich recipe? I’d love hearing from you if you did!
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Recipe
Mini Chicken Parmesan Sandwich Recipe
- Total Time: 40 minutes
- Yield: 12 servings 1x
Description
Traditional chicken Parmesan gets a casual twist as a delicious mini chicken parmesan sandwich. Tuck crispy panko Parmesan chicken cutlets between toasty garlic herb butter rolls with basil marinara and melted mellow mozzarella cheese. Serve for lunch or dinner. They are perfect for party snacks too.
Ingredients
- 3 boneless skinless chicken breasts, about 2 pounds
- 1 ½ cups Italian seasoned panko
- ½ cup grated Parmesan cheese, plus more for serving
- 2 large eggs, beaten
- ½ cup all purpose flour
- kosher salt
- pepper
- 1 cup olive oil
- ¼ cup salted butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 12 small sandwich rolls ~ about 3 inches
- 3 cups marinara sauce ~ homemade or store bought
- 8 ounces mozzarella cheese, cut in 12 slices
Instructions
- Preheat oven to 425 degrees F. Place a cooling rack in a rimmed baking sheet. Set aside.
- Prepare the chicken. Place chicken breasts on a cutting board. Slice horizontally into 2 thin cutlets. Then slice each cutlet into 2 pieces. Cover the cutlets with plastic wrap and lightly pound with a meat mallet. Set aside.
- Coat the chicken. In 3 separate shallow dishes, place the (1) panko and Parmesan cheese, (2) beaten eggs, and (3) flour seasoned with ½ teaspoon kosher salt and ¼ teaspoon pepper. Dredge the chicken in the flour followed by the beaten egg and then the panko. Set aside.
- In a cast iron skillet or large sauté pan, heat the olive oil over medium heat. When the oil reaches 350 degrees F (use a digital thermometer for this) fry the coated chicken in batches for about 2 minutes per side. The chicken will be cooked through and the coating will be crispy and browned when ready. Remove the chicken to the cooling rack. Sprinkle with kosher salt and Parmesan cheese.
- In a small bowl whisk the melted butter, garlic powder, oregano, and basil. Set aside.
- In a large rimmed baking sheet, place the tops of the rolls cut side down. Place the bottoms of the rolls cut side up. Brush the tops and bottoms with the melted butter mixture. Toast in the oven for 5 minutes or until the rolls are lightly browned. Remove from the oven.
- Remove the roll tops from the baking sheet.
- Brush the roll bottoms with some marinara sauce. Top with a piece of the cooked chicken. Top with about 2 tablespoons of the marinara and a slice of mozzarella cheese.
- Bake for 5 to 8 minutes or until the cheese is melted. Add the roll tops the last couple minutes of the baking time.
- While the sandwiches bake, warm the remaining marinara sauce.
- Remove the sandwiches from the oven and serve, sprinkle with more Parmesan cheese and serve with the warm marinara sauce.
Equipment
Notes
I'm a fan of homemade basil marinara sauce. It's just so flavorful and easy to make. But if you have a favorite store bought brand, it makes a good substitute.
For the most tender chicken, lightly pound it with a meat mallet.
For the crispiest chicken, make sure the oil is heated to between 350 and 375 degrees F before starting to fry. At a lower oil temperature the chicken will be greasy. If the oil is too hot, the breading will burn before the chicken is cooked. I use a candy thermometer or instant read digital thermometer to quickly check the oil temp.
After frying the chicken, keep it crispy by placing it on a cooling rack set in a baking sheet. Any extra oil will drip off the chicken.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: entrée
- Method: cook on stove top and bake in oven
- Cuisine: Italian American
Nutrition
- Serving Size: 1 sandwich
- Calories: 441
- Sugar: 6.8 g
- Sodium: 722 mg
- Fat: 20.6 g
- Saturated Fat: 7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 33.9 g
- Fiber: 2.1 g
- Protein: 30.7 g
- Cholesterol: 100 mg
Karen Kelly
I love all things mini like this, especially for party appetizers. I can't wait to try these out at my next neighborhood wine night.
Amy Casey
Great idea! I love wine night 🙂
Lori | The Kitchen Whisperer
Talk about scrumptious! These were so easy and full of flavor! Perfect for game night!
Amy Casey
Yes! That's one of my favorite times to serve these fun little sandwiches.
Amy Liu Dong
I love how delicious and easy to make this recipe. Perfect for breakfast or even snacks for everyone. Yum!
Amy Casey
Thanks Amy!
Dani
This chicken parm sandwich recipe is the perfect weeknight dinner! Served them with your basil marinara sauce (I always have some in the freezer). Will definitely make this again
Amy Casey
Don't you just love homemade marinara sauce? It's just the best!
Jamie
Oh my, this chicken sandwich looks so yummy and very appealing! The presentation makes it so enticing and tempting! Loving this sandwich already!
Amy Casey
Thanks Jamie. This is such a fun way to change up the usual chicken parmesan routine.
Jacqueline Debono
I often make chicken parm for dinner but I love this version. I served the sandwiches as a film night snack. One each wasn't enough. Everyone wanted a second one. Next time I'll make more!
Amy Casey
What a great idea to serve the sandwiches as a movie snack. Sound like a fun night!
Colleen
We made these as full sized burgers for dinner. We loved these chicken parmesan sandwhiches we'll be making them again & again.
Sharon
These mini chicken parm sandwiches come out so crispy. They are the perfect party food to feed a crowd!
Amy Casey
Yes! They are a regular menu item for my personal chef clients when they have parties.
Marta
Chicken Parm is my favorite type of sandwich, you made it even better by using panko instead of breadcrumbs, which I think is a must. I loved their mini size because I was able to eat more without feeling greedy, LOL!
Amy Casey
I love how you think Marta 🙂