Chicken Parmesan Subs Recipe
If there’s one sandwich that makes me beam with excitement every single time I make it, it’s Chicken Parmesan Subs. This spectacular mash-up of crispy, golden chicken, melty mozzarella, zesty marinara, and soft-yet-crusty sub rolls turns any simple dinner into a celebration. It’s everything you love about gooey Chicken Parmesan in a hand-held, utterly craveable package. Whether you’re feeding a hungry crew or treating yourself, these subs bring Italian-American comfort straight to your table in just about 35 minutes.
Ingredients You’ll Need
Ingredients You’ll Need
This Chicken Parmesan Subs recipe keeps it classic, relying on staple ingredients that each serve a special purpose—crunch, flavor, and gooey-ness all play starring roles. Gather these essentials and you’ll be on your way to sandwich bliss.
- Chicken breasts: Slice them in half for thinner, faster-cooking pieces with the perfect bite.
- All-purpose flour: The first dredge step ensures a crispy, well-adhered coating.
- Eggs: Beaten eggs act as the glue, helping the breadcrumb coating stick beautifully.
- Italian-style breadcrumbs: Ready-seasoned for big flavor and a golden, crunchy crust.
- Grated Parmesan cheese: Mix into the breadcrumbs for salty, nutty notes that amp up every bite.
- Garlic powder: Just a touch brings subtle savory depth to the chicken.
- Salt and black pepper: Don’t skimp—seasoning makes your chicken pop against the sauce.
- Olive oil: For pan-frying to that perfect golden color and irresistible crispness.
- Marinara sauce: A generous spoonful over each piece keeps things saucy and rich.
- Mozzarella cheese: Melts into a bubbly, stretchy blanket—don’t be shy with it!
- Sub rolls: Choose sturdy but soft rolls to cradle all the fillings without falling apart.
- Fresh basil leaves (optional): A few leaves add a burst of freshness and color to finish.
How to Make Chicken Parmesan Subs
Step 1: Prep and Season the Chicken
First, halve your chicken breasts horizontally so you end up with four thinner cutlets. If you want extra tender results, gently pound them to an even thickness using a meat mallet or rolling pin—this step ensures the chicken cooks uniformly and soaks up all those savory seasonings. Sprinkle both sides with salt, pepper, and garlic powder so every layer of your Chicken Parmesan Subs bursts with flavor.
Step 2: Breading Station Magic
Set up a classic breading station with three shallow dishes—one with the flour, one with the beaten eggs, and one with the breadcrumbs mixed with Parmesan. Dredge each piece of chicken in flour, giving it a good shake, then dip in egg, and finally press into the cheesy breadcrumb mix. Take your time here, really pressing the crumbs on so you get a thick, crunchy crust worthy of the best Chicken Parmesan Subs.
Step 3: Fry to Golden Perfection
Heat the olive oil in a large skillet over medium heat. Once it’s shimmering, add the breaded chicken cutlets and cook for 3 to 4 minutes per side. You’re looking for deeply golden exteriors and juicy, just-cooked centers. The aroma at this stage is absolute heaven—crispy, garlicky, and everything you want for the star of these flavorful Chicken Parmesan Subs.
Step 4: Sauce, Cheese, and Bake
Transfer the cooked chicken to a baking sheet. Spoon a generous helping of warm marinara over each cutlet, then crown them with a slice of mozzarella. Pop the tray into your preheated oven for about 5 to 6 minutes until the cheese is gloriously melted and bubbly. This step makes the magic happen—gooey cheese meeting crispy chicken under a layer of tangy sauce.
Step 5: Toast and Assemble Chicken Parmesan Subs
Lightly toast your sub rolls if you like an extra bit of crunch. Lay a cheesy chicken cutlet in each roll, adding more marinara if you’re feeling saucy. Top everything off with fresh basil for color and herby pop. Serve these Chicken Parmesan Subs piping hot while the cheese is still stretchy and the rolls are soft. Get ready for big, cheesy, saucy smiles!
How to Serve Chicken Parmesan Subs
Garnishes
Add fresh basil leaves for a classic Italian flourish, or sprinkle extra grated Parmesan if you crave more salty oomph. For a punch of color, a handful of chopped parsley also works beautifully. These finishing touches not only look stunning but also brighten up every bite of your Chicken Parmesan Subs.
Side Dishes
Pair your subs with a simple green salad, crisp Caesar, or a pile of golden fries for the ultimate comfort combo. Roasted veggies or garlic Parmesan chips are also fantastic alongside Chicken Parmesan Subs—the goal is something fresh and crunchy to contrast all that sauciness.
Creative Ways to Present
For a crowd, slice each sub into mini sandwiches and serve on a big platter—perfect for parties or game nights. Or go open-faced and broil the assembled Chicken Parmesan Subs on a baking sheet for extra-melty cheese with crisped edges. However you serve them, these subs are guaranteed to get attention!
Make Ahead and Storage
Storing Leftovers
Pop any cooled Chicken Parmesan Subs into an airtight container and refrigerate for up to 3 days. To keep the bread from getting soggy, it’s best to store the chicken, sauce, and rolls separately if possible, then assemble right before serving.
Freezing
Breaded and cooked chicken cutlets freeze beautifully—let them cool, wrap individually, and freeze for up to 2 months. When you’re ready to assemble your Chicken Parmesan Subs, just thaw overnight in the fridge. Add sauce and cheese fresh for the best texture and flavor.
Reheating
For crispiness, reheat chicken cutlets in a 350°F oven until warmed through, then assemble with sauce and cheese and broil or bake until the cheese melts. If you’re reheating assembled subs, wrap in foil and warm in the oven—this helps keep the bread from drying out.
FAQs
Can I use store-bought breaded chicken or chicken tenders?
Absolutely! If you’re in a hurry, using frozen breaded chicken cutlets or tenders lets you whip up Chicken Parmesan Subs in record time. Just cook according to package directions, then follow the sauce and cheese steps as usual.
What’s the best way to keep the subs from getting soggy?
Toast the inside of your sub rolls before assembling and go light on the sauce, adding extra only on top of the chicken. If packing for later, keep sauce and chicken separate until you’re ready to eat.
Can I make Chicken Parmesan Subs gluten-free?
You can! Substitute gluten-free breadcrumbs and gluten-free flour for dredging. Many stores also carry gluten-free sub rolls, so everyone can dig into these Italian-American beauties.
What cheese can I use besides mozzarella?
While mozzarella is classic for Chicken Parmesan Subs, you can switch things up with provolone, fontina, or even a blend of mozzarella and sharp provolone for extra richness.
Is there a way to make these ahead for a party?
Yes! Prep and fry the chicken cutlets a day in advance, then refrigerate. Just before serving, top with sauce and cheese and finish in the oven. Assemble the subs fresh so they’re warm and oozy when guests arrive.
Final Thoughts
If you’ve never had the joy of biting into homemade Chicken Parmesan Subs, you’re in for a serious treat. They’re easy, crowd-pleasing, and bursting with comfort—exactly the kind of meal I can’t wait to share with friends and family. Give them a go and savor the cheesy, saucy magic for yourself!
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Chicken Parmesan Subs Recipe
- Total Time: 35 minutes
- Yield: 4 subs 1x
- Diet: Non-Vegetarian
Description
Indulge in these delicious Chicken Parmesan Subs, featuring crispy breaded chicken topped with marinara sauce and gooey cheese, all nestled in a warm sub roll. Perfect for a satisfying meal that’s easy to make!
Ingredients
Chicken Parmesan Subs:
- 2 large boneless, skinless chicken breasts, halved horizontally
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup olive oil
- 1 cup marinara sauce, warmed
- 4 slices mozzarella cheese
- 4 sub rolls, split
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven: Preheat to 375°F (190°C).
- Pound and season: Pound chicken to even thickness. Season with salt, pepper, and garlic powder.
- Dredge and coat: Dredge in flour, dip in eggs, coat in breadcrumbs mixed with Parmesan.
- Cook chicken: Cook in olive oil until golden and cooked through.
- Assemble: Place chicken on baking sheet, spoon marinara, top with mozzarella, bake until cheese melts.
- Prepare rolls: Toast if desired. Place chicken on rolls, add marinara, top with basil. Serve hot.
Notes
- For a shortcut, use frozen breaded chicken cutlets and add sauce and cheese.
- Pair with a side salad or fries for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course / Sandwich
- Method: Stovetop + Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 610
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 110 mg
