Crispy Chicken Parmesan Sandwich

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 servings
Calories: 610 kcal

Japanese panko bread crumbs are a great alternative to the regular bread crumbs they fry up very light and crispy. Use which ever you have on hand or prefer. Also, if you want a less fat version, you can certainly bake the chicken breasts instead of frying them! 



For the Chicken Parmesan

  • 1 1/2 lbs. boneless skinless Chicken Breasts (2 breasts)
  • Kosher or Sea Salt , to taste
  • Black Pepper , to taste
  • 1 cup Bread Crumbs
  • 1/2 cup grated Parmesan Cheese
  • 2 large Eggs
  • Oil , for frying
  • 2 cups Marinara Sauce or Tomato Sauce , heated
  • 1 cup grated Mozzarella Cheese (or sliced fresh mozzarella)
  • Chopped Italian Parsley , for garnish

For the Sandwich

  • 4 Hamburger Buns
  • Lettuce
  • fresh Basil
  • extra Marinara or Tomato Sauce


  1. Pat chicken dry. Cut the the breasts in half lengthwise. Pound them into an even thickness. Season with salt and pepper.

  2. In a bowl, combine the breadcrumbs and parmesan cheese. In another bowl, beat the eggs and set aside.

  3. Dip the chicken breasts in egg and then dredge them, one a time, in the breadcrumb/cheese mixture. Shake off any excess bread crumb coating. 

  4. In large skillet or frying pan, heat about 1/2 inch of oil over medium-high heat to about 350°F, then add the chicken. Cook for about 3 minutes on each side, or until the chicken is golden and cooked through. Fry in batches if needed to keep from crowding the pan.

  5. Remove the chicken from the oil and briefly drain on paper towels. Top the cooked chicken with hot marinara sauce, mozzarella cheese and garnish with parsley. 

  6. Grill or toast the hamburger buns, if desired. Layer lettuce, parmesan chicken, and fresh basil. If desired, top with some extra sauce and enjoy!