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Chicken parmesan sandwich recipe card – high-protein comfort food with nutrition facts printed

Chicken Parmesan Sandwich

A high-protein twist on the classic chicken parmesan sandwich, featuring breaded chicken breast topped with marinara sauce and melted mozzarella on toasted whole wheat or sourdough bread.
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Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 40 minutes
Servings: 1 servings
Course: Lunch
Cuisine: Italian
Calories: 680
Ingredients Method Video Notes

Ingredients
  

Chicken
  • 4 ounces 1/4 pound chicken breast​ (Or butterfly one whole chicken breast, and use half)
Egg Wash
  • 1 large egg​
Breadcrumb Mixture
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons grated parmesan cheese
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon garlic powder
  • Pinch of onion powder, salt, black pepper​
Flour Mixture
  • 2 tablespoons whole wheat flour​
Sauce/Cheese
  • 3 tablespoons pasta sauce
  • 1/4 cup fresh mozzarella cheese​
Sandwich
  • 2 slices whole wheat bread or sourdough
  • Few fresh basil leaves

Directions
 

  1. Take out a large bowl and pound 4 oz of chicken breast to about 1/4-1/2 inch thickness using plastic wrap.
  2. Season the chicken lightly with salt and pepper.
  3. Take out three separate bowls to set up your dredging station.
  4. Add all of your dry flour ingredients into the first bowl and mix them together.
  5. Beat 1 large egg in the second bowl.
  6. Add all of your breadcrumb and cheese ingredients into the third bowl and mix them together.
  7. Dredge each piece of chicken in the flour mixture first, shaking off any excess.
  8. Dip the chicken into the egg wash, coating it completely.
  9. Press the chicken firmly into the breadcrumb mixture for an even coat on all sides.
  10. Heat 1 tbsp of oil in a skillet over medium heat.
  11. Fry the breaded chicken for 3-4 minutes per side until golden brown and reaches an internal temperature of 165°F.
  12. Remove from the skillet and drain on a paper towel if needed.
  13. Lower the heat to medium-low and spread 3 tbsp of warmed pasta sauce over each piece of chicken.
  14. Top with fresh mozzarella and cover the skillet to cook for 2-4 minutes until the cheese melts.
  15. Remove the lid during the last minute if you want a slight crisp on top.
  16. Toast 2 slices of whole wheat bread or sourdough.
  17. Layer the chicken, sauce and cheese mixture on the toasted bread with fresh basil leaves.
  18. Slice in half and serve hot for a high-protein lunch.

Video

Notes

Store leftovers in the refrigerator for up to 3 days. Reheat in a skillet to keep the breading crisp.