Description
This Chicken Parmesan Sandwich recipe features crispy fried chicken tenderloins coated in a seasoned panko and parmesan crust, topped with melted fresh mozzarella and marinara sauce, served on toasted Texas toast with a fresh layer of arugula, basil, and pesto. Perfectly balanced with savory and fresh flavors, it’s an indulgent yet easy-to-make sandwich that comes together in just 35 minutes.
Ingredients
Chicken Coating & Seasoning
- 3-4 strips Chicken Tenderloin
- 1 tbsp Italian Seasoning (divided: 2 tsp for chicken, 1 tsp for coating)
- 1 1/2 tsp Garlic Powder (divided: 1 tsp for chicken, 1/2 tsp for coating)
- 1 1/2 tsp Onion Powder (divided: 1 tsp for chicken, 1/2 tsp for coating)
- Kosher Salt, to taste
- Black Pepper, to taste
- 1 cup Panko Breadcrumbs
- 1 cup Parmesan Cheese, grated
- 1/2 cup Flour
- 1 Egg
- 1 tbsp Water
Sandwich Assembly
- 4 pieces Texas Toast
- Arugula, for topping
- Fresh Basil, for topping
- 1/4 cup Pesto
- 4 oz Fresh Mozzarella Cheese (or about 1 cup shredded mozzarella)
- 3/4 cup Marinara Sauce
- 2-3 cups Vegetable Oil (for frying)
Instructions
- Season the Chicken: Pat the chicken tenderloins dry with paper towels. Season both sides evenly with 2 teaspoons of Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, kosher salt, and black pepper to taste.
- Prepare Coating Stations: In a shallow bowl, combine the remaining 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, panko breadcrumbs, and grated parmesan cheese. Place the flour in a separate shallow bowl. In a third bowl, beat the egg with 1 tablespoon of water.
- Coat the Chicken: Dip each seasoned chicken strip first into the flour, coating fully. Then dip into the egg mixture, making sure it is covered completely. Finally, press the chicken into the breadcrumb and parmesan mixture to fully coat. Lay the coated chicken on a wire rack and refrigerate for 10-15 minutes while the oil heats to help the coating adhere.
- Heat Oil and Toast Bread: Pour vegetable oil into a deep skillet to a few inches deep and heat over medium-high heat until the temperature reaches 350-360°F (175-182°C). Meanwhile, toast the Texas toast slices according to package instructions and set aside.
- Preheat Oven Broiler: Set your oven to broil in preparation for melting the cheese on the chicken after frying.
- Fry the Chicken: Carefully add the coated chicken pieces to the hot oil and fry them for approximately 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon or tongs to remove the chicken from the oil and place onto a parchment-lined baking sheet.
- Broil with Cheese and Marinara: Spoon marinara sauce over each fried chicken piece, then add slices or shreds of fresh mozzarella on top. Place the baking sheet under the oven broiler for 1-2 minutes until the cheese is melted and bubbly. Watch closely to avoid burning.
- Assemble the Sandwich: Place each piece of cheese-topped chicken on a slice of toasted Texas toast. Top with fresh arugula, dollops of pesto, and fresh basil leaves. Serve the sandwich with extra marinara sauce on the side for dipping.
Notes
- Use fresh mozzarella for the best melty texture and flavor, but shredded mozzarella works fine as a substitute.
- To maintain crispy chicken after frying and broiling, place on a wire rack to avoid sogginess.
- Adjust seasoning and garlic/onion powder to preference for a milder or stronger flavor.
- If desired, swap arugula for spinach or other leafy greens.
- Use a candy or deep-fry thermometer to monitor oil temperature for perfect frying results.
- Leftover sandwiches can be stored in the refrigerator and reheated in an oven or air fryer to maintain crispiness.
