Chicken Parmesan Sub Recipe

Prepare chicken

If chicken breasts are thick, butterfly each breast or pound between plastic wrap to an even thickness about 1/2 inch. Pat dry with paper towels. Season both sides with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk the 2 eggs with 2 tablespoons milk until combined. In a third dish combine 1.5 cups Italian breadcrumbs, 1/2 cup grated Parmesan, and 1 tsp dried oregano.

Bread the chicken

Dredge each seasoned chicken piece in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and press into the breadcrumb mixture to coat completely. Set the breaded cutlets on a plate and let rest 5 minutes to help coating adhere.

Pan-fry the cutlets

Heat a large skillet over medium heat and add about 6 tablespoons olive oil. When oil is hot (shimmering but not smoking), add cutlets in a single layer without crowding—work in batches if needed. Fry 3–4 minutes per side until golden brown and the internal temperature reaches 160°F (they will finish cooking in the oven). Transfer to a paper-towel-lined plate briefly to drain.

Warm the marinara

Preheat oven to 400°F (200°C). Place 2 cups marinara sauce in a small saucepan and warm over low heat until simmering, stirring occasionally (or warm in microwave). Season to taste with a pinch of salt or a pinch of sugar if needed.

Assemble cutlets

Place fried chicken cutlets on a baking sheet or ovenproof skillet. Spoon about 1/4 to 1/3 cup warm marinara over each cutlet to cover most of the surface. Top each with about 1 cup shredded or sliced mozzarella (use enough to cover well).

Melt cheese

Bake in the preheated 400°F oven for 6–8 minutes, or until the cheese is melted and bubbly and the internal temperature reaches 165°F. For a golden top, switch oven to broil for 1–2 minutes—watch closely to avoid burning.

Finish with basil

Remove from oven and scatter fresh basil leaves over the cheese if using.

Prepare rolls

While cheese is melting, split the 2 sub rolls lengthwise. Optionally spread 1 tablespoon softened butter on cut sides and toast face-down in a hot skillet or under broiler until lightly golden (about 1–2 minutes).

Assemble sandwiches

Place one hot chicken cutlet on the bottom half of each toasted roll. Spoon additional warmed marinara as desired (about 2 tablespoons), then pile remaining melted mozzarella or any extra cheese. Sprinkle a pinch of red pepper flakes if using. Top with the roll lids.

Serve

Cut each sub in half if desired and serve immediately. Each sandwich serves 1—total yields 2 sandwiches.