Easy Weeknight Crispy Chicken Parm Sandwich
If you’re craving a comforting, crispy, cheesy, and satisfying dinner but don’t have hours to spend in the kitchen, this Easy Weeknight Crispy Chicken Parm Sandwich is the perfect solution. With golden-brown, perfectly crispy chicken cutlets, gooey mozzarella, savory marinara sauce, and a hint of fresh arugula, this sandwich comes together in just about 35 minutes. It’s everything you love about chicken parm, but in sandwich form, making it an ideal choice for a weeknight meal that feels indulgent without the fuss.
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!