Mouth-watering Chicken Parmesan Subs

This filling chicken parm sub turns an Italian favorite into a grab-and-go delight that works great for easy dinners or watching sports with friends. The mix of crunchy chicken, zesty sauce, and gooey cheese tucked into a soft roll makes for a comfort meal that's both filling and easy to whip up.

I threw these subs together one stormy afternoon when everyone wanted something warm but different. The way the cheese stretched and melted with every mouthful had the family asking for more, and it's now what they beg for every weekend.

Ingredients

• Boneless skinless chicken breasts: your main ingredient try to get ones with similar thickness or flatten them yourself for even cooking
• All purpose flour: forms the foundation of your coating helps the sauce stick better
• Large eggs: work as the crucial binding agent that makes breading stick to chicken
• Panko breadcrumbs: give you better crunch than standard breadcrumbs
• Garlic and onion powder: add wonderful flavor to the coating without burning like fresh versions might
• Italian seasoning: brings those traditional herb flavors that work so well with the sauce
• Quality sub rolls: need to be firm enough to hold everything bakery-fresh ones are awesome
• Marinara sauce: drives the main flavor pick a thicker one so your bread doesn't get mushy
• Mozzarella cheese: gives you that amazing stretch factor cut it fresh instead of buying pre-shredded
• Parmesan cheese: adds nutty richness and salt grab real Parmigiano Reggiano if you can

Step-by-Step Instructions

Prepare the Chicken:

Hit your chicken breasts with plenty of salt and pepper on each side. Take a meat pounder and smack each piece to about quarter inch thick between plastic wrap sheets. This makes them cook fast and fit your rolls perfectly.

Create Your Breading Station:

Line up three flat dishes next to each other. Put flour with a dash of salt and pepper in the first one. Crack and mix eggs thoroughly in the second dish. For the third, stir together panko crumbs with your garlic powder, onion powder, and Italian herbs until everything's mixed well.

Bread the Chicken:

Roll each chicken piece in flour first, making sure it's covered but tap off any extra. Next, dunk it in the egg mix, letting excess drip away. Lastly, push it into your seasoned crumbs, covering both sides fully. Set aside on a clean dish and wait 5 minutes so the coating sticks better.

Fry to Perfection:

Get olive oil hot in a big pan until it shimmers but doesn't smoke. Gently drop your coated chicken into the hot oil, cooking in small batches if needed to keep them from touching. Fry about 4 minutes each side until they turn deep gold and hit 165°F inside. Put them on paper towels to soak up extra oil.

Assemble the Subs:

Cut your sub rolls along the top without slicing all the way through. Spread a bit of sauce on the bottom half of each roll. Put a fried chicken piece on each one, folding if needed to make it fit. Spoon plenty more sauce over each chicken piece.

Melt the Cheese:

Put two slices of mozzarella over each saucy chicken piece, letting them overlap a bit. Shake Parmesan evenly across the top. Put your loaded subs on a baking sheet and stick them in your hot oven for 5-10 minutes until the cheese gets all melty and the rolls turn golden at the edges.

Final Touches:

Take them out and sprinkle with fresh chopped parsley. Serve them hot with extra warm sauce for dipping. The mix of the crunchy outside, juicy chicken inside, and stretchy cheese creates a taste you won't forget.

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You Must Know

• Great for planning ahead the chicken can be coated and fried one day early
• Packs around 50g of protein per serving so it really fills you up
• Easily tweaked for different diets with simple swaps
• Fancy enough for company but easy enough for kitchen newbies

The thing I love most about this dish is how the crunchy chicken coating plays against the melty cheese. I once made these for my brother after he'd been gone for years, and I could tell from his first bite exactly how good comfort food is at bringing family back together.

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Making Ahead and Storage

What's great about these chicken parm subs is how flexible they are. You can fix the chicken pieces up to two days before and keep them in the fridge. When you're ready to eat, just warm the chicken in a 350°F oven for about 10 minutes till it's hot and crispy before building your subs. This makes them super handy for parties or crazy weeknights when you're short on time.

Customization Options

This dish is so easy to make your own based on what you like or what's in your kitchen. Want it spicier? Toss some red pepper flakes in your sauce or add sliced pepperoncinis. Don't eat meat? Switch the chicken for eggplant slices, fixed the same way but cooked a bit less time.

You can also play with different cheeses. Mozzarella gives you that classic pull, but provolone has more flavor kick. If you're really into cheese, try mixing types or even putting a layer of smooth ricotta under the mozzarella for total cheese heaven.

Serving Suggestions

These hefty subs work fine by themselves, but if you want more on the table, go for light sides that add contrast without overwhelming. A simple peppery arugula salad with just lemon and oil cuts through the richness nicely.

If you need a bigger spread, add some garlic parm fries or a cup of Italian wedding soup. For parties, try cutting the subs into smaller bites that folks can grab while mingling. A glass of Chianti or a cold lager goes really well with all these bold flavors.

FAQs About the Recipe

→ How do I keep the chicken crispy?

Cook the chicken in hot olive oil until it turns golden. Don't forget to toast your sub rolls before you put everything together. This stops the sauce from making them soggy.

→ Can I use a different cheese?

Sure thing, swap mozzarella for provolone or mix up your favorite cheeses to create your own special flavor.

→ Can these subs be made ahead?

You can cook the chicken earlier and warm it up in your oven when needed. But wait to put the subs together and bake them until you're ready to eat for the best crunch and taste.

→ What's the best way to pound chicken evenly?

Get a meat mallet and softly pound your chicken until it's about ¼-inch thick. Put the chicken between two plastic sheets to keep your kitchen clean.

→ Can I air fry the chicken?

Absolutely, pop your breaded chicken in an air fryer at 375°F for about 15-18 minutes, and turn it over halfway. Give it a light oil spray to make it nice and crispy.