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Parmesan Chicken Sandwiches

Ingredients

  • 1/2 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 3/4 cup seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 Italian rolls, split
  • 2 slices provolone cheese
  • 1/3 cup marinara or other meatless pasta sauce, warmed

Directions

  • 1. Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese.
  • 2. Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture.
  • 3. In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce.

Nutrition Facts

1 sandwich: 669 calories, 32g fat (10g saturated fat), 198mg cholesterol, 1124mg sodium, 45g carbohydrate (3g sugars, 3g fiber), 48g protein.

Reviews

Average Rating:
  • annrms
    Sep 4, 2016

    Just finished these delicious sandwiches...easy to make and absolutely delectable. Used ciabatta rolls. Definitely keeper sandwiches!

  • gunslinger
    Sep 3, 2016

    Very tasty sandwich with an Italian twist. It would also be delicious as a main dish to serve over pasta by laying cheese over cooked chicken just long enough to melt and serving with a little extra marinara sauce!

  • Grammy Debbie
    Sep 2, 2016

    We really enjoyed these sandwiches which were quick and easy to make. I had two really thick chicken breasts, so I cut them crosswise in thirds and didn't have to pound them too much to get them to the right thickness. That gave me the makings for six sandwiches so we are looking forward to leftovers tomorrow night. I used shredded pizza cheese that I had on hand and also used my own home-canned spaghetti sauce and homemade hamburger buns which I toasted first. Once the breaded chicken was done in the skillet, I topped the individual portions with cheese and then poured the spaghetti sauce over all and simmered for a few minutes. Very tasty, I will definitely be making these again.

  • tammycookblogsbooks
    Sep 2, 2016

    My family enjoyed eating these sandwiches. I used shredded mozzarella cheese because that's what I had on hand. The parmesan cheese gives the breading a good flavor. I think this is a great, easy recipe for someone who has never made a parmesan chicken sandwich to try.

  • shannondobos
    Sep 1, 2016

    My family absolutely loved this sandwich. It's quick,easy, and both my two and four year old declared them a winner. Next time I'm going to toast the buns with a little garlic butter under the broiler to send this sandwich over the top!

  • dublinlab
    Aug 30, 2016

    This sandwich is a winner in many ways. Really quick and easy and delicious. Next time I will fry up some peppers and onions to add to the sandwich. I will make this again. Janet. VFE

  • erinshea1982
    Aug 30, 2016

    One of our favorite Italian meals in a sandwich! My sons absolutely loved this! I also tried with un breaded chicken for a lighter version and we enjoyed that too!

  • JMartinelli13
    Aug 30, 2016

    My husband's favorite meal in a sandwich! I used thin sliced chicken breast, so no pounding, and I had enough for 4 sandwiches. I held the salt until after the chicken was fried. I topped them with the sauce, cheese and popped them under the broiler to melt it. Finished it off with a sprinkle of Italian seasoning on top. Perfection!

  • amehart
    Aug 29, 2016

    These are WONDERFUL! The family loved them and they were so simple and easy to make. I did add a little extra Parmesan because the family loves it. Will definitely make again and again!

  • Jellybug
    Aug 29, 2016

    Made this delicious sandwich for Sunday dinner yesterday. I made it as it was written and it has to be the best chicken sandwich I have ever had...crunchy, cheesy and plain yummy. Marina Castle Kelley, Volunteer Field Editor.

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