Chicken Parmesan Subs
Chicken parmesan subs are a delicious meal made with crisp baguettes, juicy breaded chicken and cheese that melts perfectly. They're quick, easy and so good.
Servings: 4
Ingredients
- 2 chicken breasts large, cut in ½ lengthwise to make them thinner
- 1 Cup olive oil or canola oil
- 4 buns hoagies or demi bagettes, sliced in half lengthwise
- ½ Cup salted butter 1 stick, at room temperature
- 4 Teaspoons garlic salt
- 4 to 8 Slices mozzarella or provolone cheese
- 1 Cup marinara sauce
For the Flour Mix
- ½ Cup all purpose flour
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
- ½ Teaspoon Italian seasoning
For the Egg Mix
- 3 eggs
- 1 Tablespoon water
For the Breading Mix
- 1 Cup Italian breadcrumbs
- ½ Cup panko breadcrumbs
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
- ½ Teaspoon Italian seasoning
- ½ Cup parmesan cheese freshly grated
- 1 Teaspoon salt
- ½ Teaspoon black pepper
Instructions
- Spread butter over each split roll and sprinkle some garlic salt on top. Toast in the toaster oven for approximately 3 to 4 minutes until golden brown. This can also be done at 375°F in the oven for about 6 minutes, checking after 4, as oven and toaster oven temperatures may vary. Be careful not to over-toast them.
- Once toasted, set the rolls aside on a tray and prepare the chicken.
- Mix the flour with the garlic powder, onion powder and Italian seasoning in a bowl.
- In another small bowl, mix the Italian and panko breadcrumbs with more garlic and onion powder, Italian seasoning, parmesan cheese, and some salt and black pepper.
- In a third shallow bowl, whisk the eggs with the water.
- Dredge each chicken piece in the flour mixture, then the egg mixture, and then coat well with the breadcrumb mixture, pressing it on well.
- Add enough oil to cover the bottom of a large skillet and heat it over a medium heat. Add the chicken and cook for about 4 minutes on each side until golden brown and cooked to 165 degrees F inside when tested with a digital thermometer.
- Place the cooked chicken on a baking sheet and top with the mozzarella. Place in the oven on broil for 3 to 4 minutes until the cheese is melted and bubbly.
- Heat the marinara sauce in a pot over a low heat or in a microwave-safe bowl in the microwave for about 1½ minutes, stirring every 30 seconds.
- Cut the rolls in half and place the chicken on the bottom of the roll.
- Top with ¼ cup of the marinara sauce, add the roll tops, and serve immediately.
Notes
Toast the bread: Add butter and garlic salt to the cut side of the bread and toast until crisp. Toasting it stops the marinara sauce from soaking through and also adds a pleasant toasted texture.
The best melty cheese: Any cheese that melts well will work on a chicken parmesan sandwich. Provolone, cheddar, Swiss cheese, mozzarella cheese... just pick your favorite!
Chicken cutlets shortcut: Short on time? Use readymade breaded chicken cutlets in your chicken parmesan sandwiches.
Avoid excess grease: Make sure you put the cooked chicken on a paper towel lined plate to soak up any excess oil.
The best melty cheese: Any cheese that melts well will work on a chicken parmesan sandwich. Provolone, cheddar, Swiss cheese, mozzarella cheese... just pick your favorite!
Chicken cutlets shortcut: Short on time? Use readymade breaded chicken cutlets in your chicken parmesan sandwiches.
Avoid excess grease: Make sure you put the cooked chicken on a paper towel lined plate to soak up any excess oil.
Nutrition
Calories: 1386kcal | Carbohydrates: 76g | Protein: 52g | Fat: 97g | Saturated Fat: 30g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 51g | Trans Fat: 1g | Cholesterol: 287mg | Sodium: 4686mg | Potassium: 811mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1543IU | Vitamin C: 7mg | Calcium: 422mg | Iron: 16mg
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