Crispy breaded chicken cutlets are smothered in rich marinara sauce, topped with melted mozzarella and Parmesan, and served on a toasted hero roll. An iconic Italian-American comfort food classic that's hearty, satisfying, and surprisingly easy to make at home.
Prep15 min
Cook25 min
Servings4
Serving size: 1 sandwich
1146cal
81gprotein
98gcarbs
49g
Ingredients
1.5 lb Boneless Skinless Chicken Breasts (Pounded to an even 1/2-inch thickness, about 4 cutlets)
Crispy, cheesy Chicken Parmesan Sandwich – a savory, soul-satisfying lunch that's quick to grab!
This italian_american dish is perfect for lunch. With 1146.01 calories and 80.6g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup
Vegetable Oil
(For shallow frying, or as needed)
2 cup Marinara Sauce (Use a good quality store-bought or homemade sauce, warmed)
8 oz Low-Moisture Mozzarella Cheese (Freshly shredded from a block for best melting)
4 pcs Hoagie Rolls (Or other sturdy sub rolls, split lengthwise)
2 tbsp Unsalted Butter (Melted, for toasting the rolls)
0.25 cup Fresh Basil Leaves (For garnish)
Instructions
1
Prepare Breading Station (5 minutes)
Set up three shallow dishes for a breading assembly line.
In the first dish, place the all-purpose flour.
In the second dish, whisk the eggs with a splash of water until smooth.
In the third dish, combine the breadcrumbs, 1/2 cup of the grated Parmesan cheese, dried oregano, garlic powder, salt, and pepper. Mix thoroughly.
2
Bread the Chicken (5 minutes)
Working with one chicken cutlet at a time, first dredge it in the flour, making sure to coat all sides, then shake off any excess.
Next, dip the floured cutlet into the egg wash, allowing any excess to drip off.
Finally, press the cutlet firmly into the breadcrumb mixture, ensuring a thick, even coating on both sides. Set aside on a clean plate.
3
Shallow-Fry the Chicken (10 minutes)
Pour vegetable oil to a depth of about 1/2 inch in a large, heavy-bottomed skillet. Heat over medium-high heat until the oil reaches 350°F (175°C) or a breadcrumb sizzles immediately when dropped in.
Carefully place two breaded chicken cutlets into the hot oil. Do not overcrowd the pan.
Fry for 3-5 minutes per side, until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
Remove the cooked chicken from the skillet and place it on a wire rack to drain. This keeps the bottom crispy. Repeat with the remaining two cutlets.
4
Assemble the Sandwiches (3 minutes)
Position an oven rack about 6 inches from the heating element and preheat the broiler to high.
Place the split hoagie rolls cut-side up on a baking sheet. Brush the cut sides with the melted butter.
Broil for 1-2 minutes, watching carefully, until the rolls are lightly toasted and golden at the edges.
Place one fried chicken cutlet on the bottom half of each toasted roll.
Spoon about 1/2 cup of warm marinara sauce over each chicken cutlet.
Top each cutlet generously with the shredded mozzarella and the remaining 1/2 cup of Parmesan cheese.
5
Melt Cheese and Serve (2 minutes)
Return the baking sheet with the open-faced sandwiches to the oven.
Broil for 1-2 minutes, or until the cheese is completely melted, bubbly, and slightly browned in spots. Watch it like a hawk as broilers work very quickly.
Carefully remove the baking sheet from the oven. Garnish with fresh basil leaves.
Place the top half of the roll on each sandwich and serve immediately while hot and crispy.
