Chicken Parmesan Sandwich • Hip Foodie Mom

Chicken Parmesan Sandwich. Everything you love about a delicious chicken parmesan, in sandwich form. Flavorful, breaded chicken breast, tomato sauce and mozzarella and parmesan cheese on a toasted hoagie bun! Enjoy! 

Chicken parmesan or Parmigiana is one of the classics in Italian American cuisine. Chicken breasts are seasoned with salt and pepper before being coated in flour, egg, and breadcrumbs and fried. The meat is then topped with marinara sauce and mozzarella before it’s baked. This can be served over pasta, eaten by itself or in a sandwich. 

I honestly can’t remember the first time I tried this dish. It was probably at an Olive Garden or something. Breaded chicken, marinara sauce and mozzarella, what could be better?

When I don’t want to do much work, I make it in the slow cooker. It’s not crispy but it’s still a delicious and easy weeknight meal. 

For me, the chicken must be crispy and flavorful. If you don’t have those two things, it’s just bland and soft. Follow these steps and tips for flavorful, crispy chicken. Pound your skinless, boneless chicken breast until ⅓” thick (not making it super thin will keep it from overcooking), season your chicken on both sides with salt and pepper. Season the flour with garlic, powder, lemon pepper seasoning and smoked paprika and season the panko with freshly grated Parmesan cheese. Dredge the seasoned chicken: flour, the eggs and then the panko and then try to let your chicken sit for at least 10 to 15 minutes before frying. 

Chicken Parmesan Sandwich

I’ve been on a big sandwich kick lately and I’m not mad about it. Putting the chicken cutlets into hoagie bread with marinara sauce and mozzarella and you are in heaven. I hope you try this sandwich. .  if you do, let me know what you think!

Chicken Parmesan Sandwich

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Main

Cuisine: italian american

Keyword: chicken parm, chicken parmesan, chicken parmesan sandwich

Servings: 4


  • 2 skinless, boneless chicken breasts* sliced in half
  • kosher salt and freshly cracked pepper
  • 2 large eggs whisked
  • 1 cup all-purpose flour + more if needed
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon pepper seasoning**
  • 1 teaspoon smoked paprika
  • 2 cups panko
  • Parmesan cheese freshly grated
  • 3 to 4 cups vegetable oil for frying

For the sandwich:

  • 4 hoagies or rolls toasted and sliced in half
  • your favorite marinara sauce heated
  • sliced mozzarella cheese
  • Parmesan cheese freshly grated
  • Romaine or iceberg lettuce shredded
  • tomatoes sliced
  • pepperoncinis optional


  • For the chicken: Using a meat mallet or a rolling pin, pound until ⅓”. Season both sides of chicken with salt and pepper and set aside.

  • Set up dredging bowls: in one shallow bowl: whisk the eggs, in the second bowl: add the flour, garlic powder, lemon pepper and the smoked paprika. Mix. In the third bowl: mix together the panko and add freshly grated Parmesan cheese. Take your chicken, one at a time, and dip into the flour, eggs and then panko. Transfer to a plate and let sit for about 10 to 15 minutes.

  • While you are waiting, add your oil to a large Dutch oven or a large high-sided heavy skillet and heat up over medium heat until an instant-read thermometer registers 400° or you can try my wooden spoon trick***. Working in batches to avoid crowding the pan, very carefully lower the chicken cutlets into your pot with tongs and cook until deep golden brown, about 2 minutes per side. Transfer cutlets to a prepared rack or plate and you can season with more salt and pepper if desired. Immediately place a slice of mozzarella cheese over the top of the chicken. Repeat until all the chicken is fried.

For the sandwich:

  • To assemble: spread your favorite marinara sauce over the toasted bread, add the lettuce, tomatoes and lay in your chicken with the melted slice of mozzarella cheese over the top. Add some freshly grated Parmesan cheese. Feel free to add some sliced pepperoncinis for more of a kick. Close your sandwich, slice in half and enjoy!


*You will be slicing 2 thicker chicken breasts to make 4 pieces. You can skip this part altogether if you purchase already thin chicken breasts. 
**I love this lemon pepper seasoning 
*** An instant-read thermometer is the best way to do this but if you don’t have one, dip the end of a wooden spoon into your oil after 10 or 15 minutes. When bubbles form around the wooden spoon, the oil is ready. 




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