Sandwich with chicken parmesan. In the form of a sandwich, everything you love about a wonderful chicken parmesan. On a toasted hoagie baguette, a flavorful, breaded chicken breast is topped with tomato sauce, mozzarella, and parmesan cheese. Enjoy!

Parmigiana, or chicken parmesan, is a traditional Italian American dish. Before being dredged in flour, egg, and breadcrumbs and fried, chicken breasts are seasoned with salt and pepper. The meat is then covered with mozzarella and marinara sauce before being cooked. This can be used in a sandwich, over spaghetti, or eaten on its alone.

Sincerely, I can’t recall when I first had this dish. It was presumably somewhere like an Olive Garden. What could be better than breaded chicken, marinara sauce, and mozzarella?

I prepare it in the slow cooker when I don’t want to put in a lot of effort. Even though it isn’t crispy, it still makes a fantastic and simple weeknight supper.

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For me, the chicken ought to be delicious and crispy. Without those two elements, the food is simply bland and soft. For tasty, crispy chicken, adhere to these guidelines. To prevent overcooking, pound your skinless, boneless chicken breast to a thickness of 13″ and season it with salt and pepper on both sides. Garlic, powder, lemon pepper spice, and smoked paprika are used to season the flour, and freshly grated Parmesan cheese is used to season the panko. Dip the seasoned chicken in flour, eggs, and panko before attempting to let it sit.


Recently, I’ve been really into sandwiches, and I don’t mind. You will be in heaven if you put the chicken cutlets, marinara sauce, and mozzarella on hoagie bread. I hope you try it; if you do, please let me know what you think!

A large high-sided heavy skillet, a Dutch oven, or another large heavy pot for frying


  •  Using kosher salt and freshly cracked pepper, slice in half two skinless, boneless chicken breasts.
  •  2 large whisked eggs
  •  1 cup all-purpose flour plus additional, if necessary
  •  1 teaspoon of powdered garlic
  •  1 teaspoon of seasoning with lemon pepper
  • smoked paprika
  • 1 teaspoon
  •  Panko, two cups
  •  Freshly shredded parmesan cheese
  • For Frying, 3 to 4 cups of vegetable oil

To make the sandwich:

  • 4 toasted and halved hoagies or rolls
  •  Preferred marinara sauce melted mozzarella cheese slices
  •  Freshly shredded parmesan cheese
  •  Iceberg or Romaine lettuce optional sliced pepperoncinis or shredded tomatoes
  • Instructions
  •  The chicken: Pound until 13 using a rolling pin or a meat mallet. Salt and pepper the chicken on both sides, then set it aside.
  •  Set up two shallow bowls for dredging: one for the eggs, and the other for the flour, garlic powder, lemon pepper, and smoked paprika. Mix. Mix the panko and add the freshly grated Parmesan cheese to the third bowl. One at a time, take your chicken and dip it into the flour, eggs, and panko. Place on a plate and set aside for ten to fifteen minutes.
  •  As you wait, add your oil to a sizable heavy skillet or Dutch oven and heat over medium-high heat until an instant-read thermometer reads 400°, or you may do my wooden spoon trick***. Using tongs, carefully lower the chicken cutlets into the saucepan in stages so as not to overcrowd the pan. Cook for 2 minutes on each side or until deep golden brown. Add extra salt and pepper to taste after transferring the cutlets to the prepared rack or dish. Place a slice of mozzarella cheese on top of the chicken right away. Continue until all the chicken has been cooked.
  • To go with the sandwich
  • To assemble, put your preferred marinara sauce over the toast, top with lettuce, tomatoes, and chicken before adding a slice of melted mozzarella cheese. Grate some Parmesan cheese freshly. For more of a kick, feel free to add some thinly sliced pepperoncini Sandwiches should be sealed, then cut in half and eaten
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