Chicken Parm Recipe

Prepare the chicken

Slice each chicken breast horizontally to create two thinner cutlets (or butterfly and pound to about 1/2-inch thick). Pat dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk together the eggs and 2 tablespoons milk until smooth. In a third shallow dish combine the panko, 1 tablespoon grated Parmesan, garlic powder, dried oregano, remaining 1/2 tsp salt and remaining 1/4 tsp black pepper; mix well.

Bread the cutlets

Dredge each cutlet first in flour, shaking off excess, then dip in the egg mixture, allowing excess to drip off, then press firmly into the panko mixture to coat both sides. Set breaded cutlets on a rack or tray while you heat the pan.

Pan-fry the cutlets

Heat a large skillet over medium-high heat and add 3 tablespoons olive oil. When oil is shimmering, add cutlets (work in batches if needed; do not crowd). Fry 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a paper-towel-lined tray and keep warm.

Warm the marinara

While the cutlets finish, warm the marinara in a small saucepan over low heat until simmering. Taste and adjust seasoning with a pinch of salt or pepper if needed.

Assemble for melting

Preheat oven broiler or set an oven rack about 6 inches from the broiler. Place each fried cutlet on a sheet pan. Spoon about 1/4 cup marinara over each cutlet, then top evenly with 2 oz (about 2 slices or a generous 1/4 cup shredded) mozzarella per cutlet and a sprinkle of extra grated Parmesan.

Melt the cheese

Broil 1–2 minutes until the mozzarella is melted and bubbling and Parmesan is lightly browned — watch closely to prevent burning. Alternatively, bake at 425°F (220°C) for 6–8 minutes to melt cheese.

Toast the hoagie buns

Brush cut sides of the hoagie buns with softened butter mixed with 1 tablespoon olive oil (or brush with oil alone). Grill on a hot skillet or griddle cut-side down 1–2 minutes until lightly toasted and golden.

Assemble sandwiches

Place a toasted bun bottom on a plate, spoon about 2 tablespoons warmed marinara onto the bun, then set a cheese-topped chicken cutlet on top. Add a few fresh basil leaves, more marinara if desired, and place the bun top. Sprinkle a pinch of red pepper flakes and extra grated Parmesan on the chicken before closing for optional heat and flavor.

Serve immediately while hot, with extra marinara on the side for dipping. Leftovers can be kept refrigerated in an airtight container for up to 2 days; reheat in a 375°F (190°C) oven until warmed through to preserve crispness.