This Easy Weeknight Crispy Chicken Parm Sandwich is the perfect dinner for busy families who want something delicious without the hassle. It’s quick, simple, and full of flavor, making it a great go-to for those nights when everyone is starving and time is tight. The chicken cutlets are fried to golden perfection, creating that satisfying crunch we all crave, while the melted mozzarella and rich marinara sauce bring all the comforting flavors of a classic chicken parm. But the best part? It all comes together in just 35 minutes, so you can spend less time in the kitchen and more time enjoying the meal with your family. Plus, the fresh arugula adds a burst of freshness, balancing out the richness of the cheese and sauce. This recipe is a winner for picky eaters and busy parents alike—easy, tasty, and always a crowd-pleaser!
How to Make this Easy Weeknight Crispy Chicken Parm Sandwich
To make this Easy Weeknight Crispy Chicken Parm Sandwich, start by prepping the chicken: slice the breasts into thinner cutlets, then lightly pound them to an even thickness. Season with salt and pepper before setting them aside. Next, set up a breading station with flour, beaten eggs (mixed with a bit of milk or water), and Panko breadcrumbs. Dip each chicken cutlet first into the flour, then the egg wash, and finally coat it in the crispy breadcrumbs. Heat vegetable oil in a skillet until it sizzles when a toothpick is dipped in, then fry the breaded chicken in batches until golden and cooked through. While the chicken fries, toast the buttered brioche buns in the oven until crisp and golden. Once everything is ready, assemble the sandwiches by layering a crispy chicken cutlet on each bun, topping it with fresh mozzarella, marinara sauce, and a handful of arugula. Close it up with the top bun, and you’re ready to enjoy this delicious, indulgent sandwich!
Full recipe below!
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Easy Weeknight Crispy Chicken Parm Sandwich
Equipment
- Rolling Pin
- Plastic freezer bag
- 3 wide shallow bowls
- 12-inch skillet (with tall sides)
- Meat mallet (optional, if you don’t want to use the rolling pin)
- Knife
- Cutting Board
- Tongs
- Paper towels
- Oven
- Basting brush or spoon (for buttering buns)
Ingredients
- 2 chicken breasts
- Salt and pepper to taste
- 2 cups flour
- 2 eggs beaten
- 2 tablespoons milk or water
- 2 cups Panko breadcrumbs
- 2-3 cups vegetable oil for frying
- 8 brioche burger buns
- 8 slices fresh mozzarella roughly 6 ounces
- 2 cups prepared marinara sauce your favorite
- 4 cups baby arugula
- Butter for the buns
Instructions
- Slice the chicken breasts in half lengthwise, then slice each half again to create 4 portions per breast. Place each portion into a plastic freezer bag and gently pound with a rolling pin until each piece is about ¼ inch thick. Be careful not to over-pound the chicken, or it will become mushy. Repeat for all 8 pieces. Season each piece with salt and pepper, then set aside.
- Preheat your oven to 425°F (220°C). Set up a breading station with 3 wide, shallow bowls. Fill the first with flour, the second with the beaten eggs and water or milk, and the third with Panko breadcrumbs.
- Heat the vegetable oil over medium heat in a 12-inch skillet with tall sides. The oil should be about 325–375°F (163–190°C); when it’s ready, a toothpick dipped into the oil will sizzle.
- Dip each chicken portion into the flour, making sure to dust off any excess. Next, dip the chicken into the egg wash, then press it into the Panko breadcrumbs, making sure the breadcrumbs stick. Repeat this process for the remaining chicken pieces.
- Carefully place the breaded chicken pieces into the hot oil. Cook until the chicken is golden brown and cooked through, about 8–10 minutes. You may need to cook the chicken in batches depending on the size of your skillet. As each batch is done, season with salt and transfer to a paper towel-lined plate.
- While the chicken fries, slice the brioche buns in half and spread each side lightly with butter. Toast the buns in the oven for 5-7 minutes, or until golden and crispy. Be careful not to leave them too long, as they can burn quickly.
- To assemble the sandwiches, place a crispy chicken cutlet onto the bottom half of each toasted bun. Top with a slice of fresh mozzarella and a couple of spoonfuls of marinara sauce. Add a handful of baby arugula, then top with fresh basil (optional) and the top bun. Serve immediately and enjoy!
Such a good recipe and dinner