Why You Will Love This Recipe
Chicken Parmesan Subs are the ultimate comfort food – crispy, cheesy, and packed with flavor. They’re perfect for busy weeknights or game-day feasts, and the best part? You won’t need takeout once you see how easy these are to make. Imagine tender chicken smothered in marinara and melted cheese, all hugged by a toasted sub roll. Yes, it’s as good as it sounds!
Ingredients:
- 4 boneless, skinless chicken cutlets (or 2 chicken breasts sliced horizontally)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 cup marinara sauce (store-bought or homemade)
- 4 sub rolls
- 1 cup shredded mozzarella cheese
- 1/4 cup vegetable oil (for frying)
- Salt and pepper to taste
- Fresh basil or parsley (optional, for garnish)
Ingredient Prep Guide
Start by patting the chicken dry with paper towels – this helps the breading stick. If your chicken breasts are thick, slice them horizontally into thinner cutlets (about 1/2 inch thick). Use a meat mallet or rolling pin to even them out gently. Prep your breading station: place flour in one shallow bowl, whisked eggs in another, and a mix of breadcrumbs, Parmesan, garlic powder, salt, and pepper in a third. Warm your marinara sauce slightly so it spreads easily later. Shred the mozzarella if using a block (pre-shredded works too!).
Equipment & Tools
- Meat mallet or rolling pin
- 3 shallow bowls (for flour, eggs, and breadcrumbs)
- Large skillet
- Baking sheet
- Tongs
- Paper towels
Step-by-Step Instructions
First, preheat your oven to 375°F (190°C). Heat oil in a skillet over medium heat – it should shimmer but not smoke. Coat each chicken cutlet: dip in flour (shake off excess), then egg, then press into the breadcrumb mix. Fry for 3–4 minutes per side until golden and crispy. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Slice your sub rolls lengthwise, leaving one edge intact to hold the sandwich together. Place the fried chicken inside each roll, top with 2–3 tablespoons of marinara sauce, and sprinkle generously with mozzarella. Arrange the subs on a baking sheet and bake for 8–10 minutes until the cheese melts. Garnish with fresh herbs if using, and serve warm!
Key Details
Total Time: 40 mins (Prep: 20 mins | Cook: 20 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet, baking sheet, meat mallet, tongs
Serving Suggestions
Pair these subs with garlic knots or a crisp green salad for a balanced meal. For a party, slice them into smaller portions and serve as sliders. Drizzle extra marinara on the side for dipping, and add a sprinkle of red pepper flakes if you like a little heat. They’re great for picnics too – wrap them in parchment paper to keep everything tidy!
Pro Tips
For extra crispy chicken, double-coat the cutlets: after the first breading, dip them back in the egg and crumbs. This creates a thicker crust that stays crunchy even under the sauce. If you’re short on time, use store-bought crispy chicken tenders – just layer them into the rolls and bake with cheese!
Fresh mozzarella tastes amazing here, but shredded melts faster. For gooey perfection, mix both types. To prevent soggy bread, lightly toast the sub rolls in the oven for 2–3 minutes before assembling.
Storage and Reheating Instructions
Store leftovers (without garnish) in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes to keep the bread crispy. Avoid microwaving, as it can make the breading soggy. You can freeze unbaked, assembled subs for up to 1 month – wrap in foil and bake frozen at 375°F (190°C) for 25–30 minutes.
Troubleshooting
If the breading falls off the chicken, it might mean the oil wasn’t hot enough or the chicken wasn’t dried properly. Always test the oil with a breadcrumb – it should sizzle instantly. If the subs taste dry, try adding a little extra marinara sauce before baking. For overly greasy breading, let the fried chicken drain longer on paper towels.
Frequently Asked Questions
Can I make Chicken Parmesan Subs ahead of time?
Yes! Prep the fried chicken and store it separately. Assemble and bake the subs just before serving. The breading stays crispier this way.
What can I use instead of sub rolls?
Hoagie buns, ciabatta, or even garlic bread slices work well. For a low-carb option, serve the chicken and toppings over zucchini noodles.
How do I make this recipe gluten-free?
Use gluten-free breadcrumbs and flour, and check that your marinara sauce is gluten-free. Replace the sub rolls with gluten-free buns or lettuce wraps.
Can I use a vegetarian alternative?
Absolutely! Bread and fry eggplant slices or meatless chicken patties, then layer them into the subs with cheese and sauce.
Chicken Parmesan Subs
Ingredients
- 4 boneless skinless chicken cutlets (or 2 chicken breasts sliced horizontally)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 cup marinara sauce store-bought or homemade
- 4 sub rolls
- 1 cup shredded mozzarella cheese
- 1/4 cup vegetable oil for frying
- Salt and pepper to taste
- Fresh basil or parsley optional, for garnish
Instructions
- Preheat oven to 375°F (190°C). Heat oil in a skillet over medium heat. Coat each chicken cutlet in flour, then egg, then breadcrumbs. Fry for 3–4 minutes per side until golden and crispy.
- Slice sub rolls lengthwise. Place fried chicken inside each roll, top with marinara sauce and mozzarella cheese.
- Bake for 8–10 minutes until cheese melts. Garnish with fresh herbs and serve warm.
