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Chicken Parmigiana Sub Recipe

Italian-American · Main course · 40 min total

A classic Italian-American sandwich featuring breaded chicken cutlets, marinara sauce, and melted mozzarella and Parmesan, served on a toasted sub roll.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup Italian-seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup vegetable oil, for frying
• 1 cup marinara sauce
• 8 slices mozzarella cheese
• 4 sub rolls, split lengthwise
• Fresh basil leaves, for garnish (optional)

Instructions

1. Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
2. Set up breading station: flour in a shallow dish, beaten eggs in another, and breadcrumbs mixed with Parmesan in a third.
3. Dredge each chicken breast in flour, shaking off excess, then dip in egg, and coat with breadcrumb mixture, pressing gently to adhere.
4. Heat oil in a large skillet 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.
5. Preheat broiler. Place sub rolls cut-side up on a baking sheet. Toast under broiler for 1-2 minutes until lightly golden.
6. Spread about 2 tablespoons marinara sauce on each roll bottom. Place a chicken cutlet on top, spoon additional sauce over chicken, and top with 2 slices mozzarella.
7. Broil sandwiches for 2-3 minutes until cheese is melted and bubbly. Garnish with fresh basil if desired. Close rolls and serve hot.

Tips

• For extra crispiness, use panko breadcrumbs instead of Italian-seasoned.
• Serve with extra marinara on the side for dipping.
• Leftover chicken cutlets can be refrigerated and reheated in a toaster oven.

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