Chicken Parmigiana Sandwich for the Lunch Box

A tasty lunch inspired by Italian cooking! Breaded parmigiana-style chicken in a soft ciabatta bun with fresh tomatoes and crisp lettuce.

0 comments

25 min
4
20 min

  • Ingredients

    • 4 individual ciabatta buns
    • 4 chicken cutlets
    • 1 cup Italian-seasoned breadcrumbs
    • 2 eggs, beaten
    • ½ cup flour
    • 1 cup marinara sauce
    • 1 cup shredded mozzarella cheese
    • ¼ cup grated Parmesan
    • 2 tomatoes, sliced
    • 4 lettuce leaves
    • 2 tbsp olive oil
    • Salt and pepper to taste

  • Preparation

    1. Lightly pound the chicken cutlets flat.
    2. Dredge the chicken in the flour, then dip it in the beaten egg, and finally coat it in the breadcrumbs.
    3. Cook the chicken in the olive oil until golden and cooked through.
    4. Top each cutlet with marinara sauce.
    5. Sprinkle with mozzarella and Parmesan.
    6. Broil for a few minutes to melt the cheese.
    7. Slice the ciabatta buns in half.
    8. Fill with the chicken parmigiana, tomato slices and lettuce.
    9. Close the sandwiches and cut in half, if desired.
    10. Place the sandwich halves in airtight containers.

For the adventurers

Notes and tips

These sandwiches are great cold.
To save time, use frozen breaded chicken.
The marinara sauce can be replaced with pizza sauce.
For a less soggy sandwich, put the lettuce between the bread and the sauce.
Make a double batch of chicken parmigiana for dinner and use the leftovers for lunches.