Chicken Parmesan Subs Recipe

Our Chicken Parmesan Subs Recipe is a stand-out dish you can enjoy for lunch or dinner. It doesn’t get any better with crispy chicken, marinara sauce, and melty cheese, all on a toasted roll!

Course Main Course

Cuisine American

Keyword chicken parmesan subs recipe

Prep Time 30

Cook Time 28

Servings servings

Calories 933kcal

Author Dana DeVolk

Ingredients

Instructions

First, we need to get out breading station ready. In a medium-sized shallow bowl, stir the all-purpose flour, garlic salt, onion powder, and black pepper together until well mixed.
In a second medium-sized shallow bowl, whisk the eggs with the water.
In a large bowl, stir together the panko breadcrumbs, parmesan cheese, and Italian seasoning.
Set up your breading station by placing the chicken cutlets, flour mixture bowl, egg mixture bowl, and bread crumb mixture bowl next to each other. Have a baking sheet lined with parchment paper close by.
Place one chicken cutlet into the flour mixture. Press it in to coat it evenly. Then, shake off any excess flour.
Dip the chicken cutlet into the egg mixture to coat it evenly. Allow any excess egg to drip back into the bowl.
Place the chicken cutlet into the breadcrumb mixture. Gently press the breadcrumbs in so they stick all over. Shake off any excess breadcrumbs. Place the breaded chicken cutlet onto the prepared baking sheet. Repeat with the remaining unbreaded chicken cutlet pieces.
Once all of the chicken is breaded, add about ¼ inch of vegetable oil to a large skillet over medium heat. Now is also the time to preheat the oven to 375°F.
Once the oil is hot (around 350°F), fry the chicken in batches, making sure it is not touching.
You will fry the chicken for 4-5 minutes per side until golden brown, crispy, and the internal temperature reach 165°F.
Place the crispy chicken on a paper towel-lined plate to soak up any excess oil. Immediately place the piece of chicken on a wire rack over a sheet tray while you fry the remaining pieces of chicken to prevent the breading from getting soggy.
While you are frying the chicken, cut the hoagie rolls (or other crusty bread rolls if using) almost all the way in half, lengthwise, gently open them, and place them cut side up onto a large sheet tray.
In a small bowl, stir together the butter, parmesan cheese, garlic powder, and Italian seasoning. Smear the butter evenly over the exposed bread.
Place the baking sheet in the oven for 3 minutes to lightly toast the bread.
Spread about 2 tablespoons of the warm marinara sauce on both the top and bottom of the bread. Sprinkle half of the shredded mozzarella cheese on top of the bottom piece of bread.
Add a piece of crispy chicken on top of the shredded mozzarella cheese and smear another 2 tablespoons of sauce on top of the chicken. Top with the remaining shredded mozzarella cheese. Gently close the sandwich as best you can.
Take a large piece of foil and spray it lightly with cooking spray. Wrap a sub with the foil loosely and place it back on the sheet tray; repeat with the remaining subs.
Bake for an additional 12-15 minutes until the cheese is melted and the sandwich is warm throughout. Serve with the extra marinara or pasta sauce on the side for dipping.

Video

Notes

This makes 4 large sandwiches, but you can easily double it to feed more or halve the recipe as needed.
Tons of custom options, see my tips above on that.
This freezes well, see my tips above on how to store.
Use your favorite store-bought or homemade marinara or pasta sauce.

Nutrition

Chicken Parmesan Subs Recipe

Ingredients

For the chicken

For the rolls

For assembly

Instructions

Video

Notes

Nutrition