If you love the classic oven-baked chicken parmesan casserole at dinnertime, you will swoon for this sandwich version of the traditional dish. It's even easier because it can be made on the stovetop in under thirty minutes!
First, chicken breast halves are breaded and pan seared in a skillet. Then they are topped with your favorite marinara sauce and slices of provolone cheese. After the cheese gets perfectly melty, the chicken parmesan cutlets are nestled inside warm ciabatta rolls that have been slathered in garlic butter and toasted to perfection. For a pop of color and flavor, red pepper flakes and torn fresh basil are sprinkled on top just before taking that first bite.
A chicken parmesan sandwich can be served with a lightly dressed side salad and a glass of your favorite Italian wine. If you want to reheat the sandwich later, remove the chicken cutlet from the bun and warm in the microwave for about 1 minute. For a real treat, serve with extra warmed marinara sauce for dipping.
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 1/2 cup seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
- 2 boneless skinless chicken breast halves
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons olive oil
- 1/2 cup marinara or other meatless pasta sauce, warmed
- 4 slices provolone cheese
- 2 Ciabatta or Italian rolls, split lengthwise
- 1 clove garlic, finely minced
- 3 tablespoons unsalted butter, softened
- Red pepper flakes
- Torn fresh basil
Gather the ingredients.
Arrange three separate shallow bowls or rimmed plates. In one bowl, place the flour. In the second bowl, place the beaten egg. In the third bowl, combine the bread crumbs with the Parmesan cheese.
Pound the chicken breast halves to even thickness and to fit the size of your buns. Season the chicken breast halves with salt and pepper on both sides.
Dip one of the chicken breasts in the flour to coat both sides and shake off excess.
Then dip it into the egg.
Finally, dip the chicken breast into the crumb mixture gently pressing to adhere. Repeat with the second chicken breast.
In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until a golden-brown crust forms and chicken is no longer pink inside, 4-5 minutes per side.
Spoon the marinara sauce over each cooked chicken breast and place two slices of provolone cheese on top. Cover until the cheese melts. Remove from the heat and set aside.
In a small bowl combine the softened butter and garlic. Brush onto the cut sides of the ciabatta or Italian rolls. Place the rolls cut side up on a baking sheet and place under the broiler until browned and crisp.
Transfer the toasted bread to a large cutting board. Assemble the sandwiches by placing one chicken breast on top of each bottom half of bread. Garnish with red pepper flakes and torn fresh basil. Top with the other pieces of bread and serve warm.
Enjoy! Serve with extra warmed marinara sauce for dipping, if desired.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.