Chicken Parmesan Recipe

Prep chicken

Pat chicken tenders dry with paper towels. If tenders are large, butterfly or gently pound to an even thickness about 1/2 inch. Season both sides with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.

Set up breading stations

Place flour in a shallow dish. In a second shallow bowl, whisk eggs with 2 tablespoons milk until combined. In a third shallow dish, combine breadcrumbs, 1 tablespoon grated Parmesan, 1 teaspoon dried Italian seasoning, 1 tsp salt and 1 tsp black pepper; mix well.

Bread the tenders

Dredge each seasoned chicken tender in flour, shaking off excess, dip into the egg mixture, then press into breadcrumb mixture until thoroughly coated. Place breaded tenders on a wire rack or plate while you heat the oil.

Fry the chicken

Pour vegetable oil into a large skillet to a depth of about 1/4 inch (approx. 1 cup). Heat over medium-high until oil reaches 350°F (or until a breadcrumb sizzles and browns in ~30 seconds). Fry tenders in batches, without overcrowding, 2–3 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack or paper towel-lined plate to drain. Keep warm.

Warm the marinara

Place marinara sauce in a small saucepan over low heat and warm until just simmering, about 4–5 minutes; stir occasionally. Alternatively, microwave in a covered bowl until heated through, about 60–90 seconds.

Assemble with cheese

Preheat oven broiler or set oven to 425°F (220°C). On a baking sheet, place fried chicken tenders spaced slightly apart. Spoon about 2 tablespoons of warm marinara over each tender. Top each with a provolone slice (tear to fit if needed) and sprinkle evenly with remaining 2 tablespoons grated Parmesan.

Melt cheese

Place the baking sheet under the oven broiler 3–4 inches from heat and broil 1–2 minutes, watching carefully, until the cheese is melted and lightly bubbly. If using a 425°F oven instead of broil, bake 4–6 minutes until cheese melts.

Toast rolls

Split hoagie rolls and spread 1 teaspoon softened butter on cut sides. Toast under the broiler or in a skillet until lightly golden, 1–2 minutes under broiler or 1–2 minutes in skillet over medium heat.

Build sandwiches

Place 2 breaded chicken tenders (or enough to fill) with melted cheese onto the bottom half of each toasted roll. Spoon additional warmed marinara over the cheese if desired. Close with top halves of rolls.

Garnish & serve

Sprinkle with a little extra grated Parmesan and chopped fresh basil or parsley if using. Serve immediately while hot.