Chicken Parmigiana Sandwich for the lunchbox

A tasty lunch inspired by Italian cuisine! Parmigiana-style breaded chicken in a soft ciabatta bun with fresh tomatoes and crisp lettuce.

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25 min
4
20 min

  • Ingredients

    • 4 individual ciabatta rolls
    • 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 cheese
    • 2 tomatoes, sliced
    • 4 lettuce leaves
    • 2 tbsp olive oil
    • Salt and pepper to taste

  • Preparation

    1. Lightly pound the chicken cutlets.
    2. Dredge the chicken in flour, then in beaten egg, and finally in breadcrumbs.
    3. Cook the chicken in olive oil until golden brown and cooked through.
    4. Spoon marinara sauce over each cutlet.
    5. Sprinkle with mozzarella and Parmesan cheese.
    6. Broil for a few minutes until the cheese is melted.
    7. Cut the ciabatta rolls in half.
    8. Top with chicken parmigiana, tomato slices, and lettuce.
    9. Close the sandwiches and cut in half if desired.
    10. Place the half-sandwiches in airtight containers.

For the adventurers

Notes and tips

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