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Chicken Parmesan Sub Recipe

Italian-American · Main course · 40 min total

Crispy breaded chicken cutlets smothered in marinara sauce and melted mozzarella, served on a toasted sub roll for the ultimate Italian-American sandwich.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to 1/2-inch thickness
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable oil, for frying
• 1 cup marinara sauce
• 8 slices mozzarella cheese (or 1 cup shredded)
• 4 sub rolls, split and lightly toasted
• Fresh basil leaves, for garnish (optional)

Instructions

1. Set up a breading station: Place flour in a shallow dish. In another dish, beat eggs. In a third dish, combine panko, Parmesan, garlic powder, oregano, salt, and pepper.
2. Dredge each chicken breast in flour, shaking off excess. Dip into egg, then coat with panko mixture, pressing firmly.
3. In a large skillet, heat oil over medium-high heat. Fry chicken cutlets for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
4. Preheat broiler. Place toasted sub rolls on a baking sheet. Spoon a little marinara sauce on each roll bottom.
5. Place a chicken cutlet on each roll. Top with remaining marinara sauce and 2 slices of mozzarella cheese (or 1/4 cup shredded).
6. Broil for 2-3 minutes until cheese is melted and bubbly. Watch closely to avoid burning.
7. Top with fresh basil if desired. Close the sub and serve immediately.

Tips

• For extra crispiness, use a wire rack to drain the chicken instead of paper towels.
• Substitute with chicken thighs for juicier meat.
• Store leftover components separately and assemble when reheating.

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