Pub-Style Chicken Parm Sammie at Home

Chicken Parm Sammie

Makes 8

Prep time 15 minutes

Cook time 20 minutes


  • 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
  • 2 cups of your favorite prepared marinara sauce
  • 8 slices fresh mozzarella, roughly 6 ounces
  • 4 cups baby arugula
  • Butter for the buns


Slice the chicken breasts in half lengthwise, then slice those in half, making four portions of each breast. Place each portion into a plastic freezer bag, and gently pound with a rolling pin so that each portion is about a ¼-inch thick. Do not overpound the chicken, or it will get mushy. Repeat this process for all 8 pieces of chicken. Salt and pepper each portion, then set aside.

Preheat your oven to 425 degrees. Set up a station with three wide, shallow bowls. The flour goes into one bowl. The beaten egg and water or milk go into the next. The last bowl is for the breadcrumbs. Heat the olive oil over medium heat in a 12-inch skillet with tall sides.

Dip the seasoned chicken into the fl our, dust off excess, then dip into the egg wash. Then place the cutlet into the panko. Press the breadcrumbs into the chicken. Repeat this process with the remaining chicken. When the oil is hot, roughly 325 to 375 degrees, place the breaded chicken into the hot oil.

TIP: When the oil reaches the correct heat, it will sizzle when a toothpick is placed into it. Cook until the chicken is deeply golden brown and cooked through, about 8 to 10 minutes. Cook the cutlets four at a time. Season with salt after cooking.

Slice the buns in half, and spread each side lightly with butter. Toast the buns while the chicken fries, about 5 to 7 minutes. Be careful: Buns will burn if left unchecked.

To assemble, place a cutlet onto the toasted bun, and top it with fresh mozzarella and a couple dollops of marinara sauce. Top with arugula, basil, and a top bun.

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