Crispy Chicken Parm Sandwich
Crispy breaded chicken cutlet topped with melted mozzarella, marinara, and fresh arugula on toasted ciabatta. Ready in 15 minutes with a single skillet.
- Total time
- 15 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 2 breasts (about 6 oz each) boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 1 large egg
- ¾ cup panko breadcrumbs
- ½ cup marinara sauce
- 4 oz (about 1 cup shredded) fresh mozzarella or low-moisture mozzarella
- 1 loaf or 2 individual rolls ciabatta roll or 2 ciabatta rolls
- 1 cup fresh arugula
- 2 tbsp mayonnaise
Instructions
- 1
Place chicken breasts between plastic wrap and pound to 0.5-inch thickness with a meat mallet.
- 2
Set up three shallow bowls: flour in the first, beaten egg in the second, panko mixed with salt and pepper in the third.
- 3
Coat each chicken breast in flour, shaking off excess, then dip in egg, then coat thoroughly with panko.
- 4
Heat oil in a 12-inch skillet over medium-high heat until it shimmers, about 90 seconds.
- 5
Pan-fry chicken 3-4 minutes per side without moving until golden brown and cooked through.
- 6
Top each piece with marinara sauce and mozzarella, cover with a lid, and cook 1-2 minutes until cheese melts.
- 7
Slice ciabatta and lightly toast, then spread mayo on both sides.
- 8
Build sandwiches: toast, arugula, chicken, top bun. Serve immediately.
Tools you’ll need
- 12-inch stainless steel or non-stick skillet
- meat mallet
- plastic wrap
- three shallow bowls
- tongs
- lid or aluminum foil
- chef's knife
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