Can I bake the chicken instead of frying it?

Absolutely! Spray the breaded chicken with cooking oil and bake at 425°F for about 15-18 minutes, flipping halfway through. The coating won't be quite as crispy, but it's still delicious and requires less hands-on time and cleanup.

How do I prevent my sandwich from getting soggy?

Toasting the bread creates a barrier against moisture. Also, make sure your chicken is well-drained after frying, and don't go overboard with the sauce inside the sandwich. Serving extra sauce on the side for dipping is always a good strategy.

What's the best bread to use if I can't find hoagie rolls?

Any sturdy bread with a bit of crust works well. French bread, ciabatta rolls, or even split garlic bread all make excellent alternatives. Avoid very soft bread that will collapse under the weight of the fillings.

Can I make this with pre-cooked chicken to save time?

Yes! While the texture won't be the same as freshly breaded and fried chicken, you can use pre-cooked chicken strips or even rotisserie chicken in a pinch. Just layer the chicken in the roll, top with sauce and cheese, and bake until everything is hot and the cheese is melted.

Chicken Parmesan Subs Recipe

Description

Looking for the ultimate comfort food? These Chicken Parmesan Subs combine crispy breaded chicken, melty mozzarella cheese, and warm marinara sauce, all stuffed in perfectly toasted hoagie rolls. Perfect for dinner or as a hearty lunch, this recipe is filling, flavorful, and so indulgent. Whether you’re serving your family or entertaining guests, these delectable subs are sure to impress.

Ingredients

Units Scale

For the Chicken

3 tablespoons all-purpose flour
3/4 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 large eggs
Splash of water
1 & 1/4 cups plain panko breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon Italian seasoning
4 chicken cutlets
Vegetable oil for frying

For the Rolls

4 hoagie rolls
1/2 cup unsalted butter, very soft
1 tablespoon grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning

For Assembly

24 ounces warm marinara sauce
8 ounces shredded mozzarella cheese

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Instructions

Prepare the Bread Crumbing Station
In a medium shallow bowl, mix the all-purpose flour, garlic salt, onion powder, and black pepper. In a second bowl, whisk together the eggs and a splash of water. In a third large bowl, combine the panko breadcrumbs, parmesan cheese, and Italian seasoning. Set these bowls next to each other, along with the chicken cutlets and a baking sheet lined with parchment paper.
Bread the Chicken
Take one chicken cutlet and coat it in the flour mixture, pressing lightly to adhere. Shake off excess flour and dip the cutlet into the egg mixture, ensuring it’s evenly coated. Allow excess egg to drip. Next, coat the cutlet with the breadcrumb mixture, pressing gently to ensure it sticks all over. Shake off any excess crumbs and place the breaded chicken on the prepared baking sheet. Repeat with the remaining chicken.
Fry the Chicken
Add about ¼ inch of vegetable oil to a large skillet and place it over medium heat. Heat the oil to around 350°F. Fry the chicken in batches, ensuring the pieces aren’t touching. Cook for 4-5 minutes per side until golden brown and crispy. Ensure the internal temperature reaches 165°F. Transfer the fried chicken to a paper towel-lined plate briefly to absorb excess oil, then place it on a wire rack to prevent sogginess.
Prepare the Hoagie Rolls
Preheat your oven to 375°F. Slice the hoagie rolls lengthwise, leaving the sides intact. Place them, cut side up, on a large baking sheet. In a small bowl, mix the butter, parmesan cheese, garlic powder, and Italian seasoning. Smear the mixture evenly over the exposed sides of the bread. Toast the rolls in the oven for 3 minutes until lightly crispy.
Assemble the Subs
Spread 2 tablespoons of marinara sauce on each half of the toasted hoagie rolls. On the bottom side of each roll, sprinkle half of the shredded mozzarella cheese. Place a piece of crispy chicken on top of the cheese and layer another 2 tablespoons of marinara sauce over the chicken. Top with the remaining mozzarella cheese. Gently close each sub.
Bake and Serve
Lightly spray a large piece of foil with cooking spray. Wrap each sub loosely in foil and place it back on the baking sheet. Bake for 12-15 minutes until the cheese melts and the sandwiches are warmed through. Serve hot with extra marinara sauce on the side for dipping.

Notes

This recipe makes 4 large sandwiches but is easily scalable to serve more guests.
You can freeze the sandwiches for later; wrap them tightly in foil and store in the freezer. Reheat in the oven.
Feel free to substitute your favorite store-bought or homemade marinara sauce for convenience.
Customize with additional toppings like sautéed mushrooms, banana peppers, or arugula for added flavor.

Nutrition

Serving Size: 1 sub
Calories: 625
Sugar: 7g
Sodium: 840mg
Fat: 34g
Saturated Fat: 14g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 39g
Cholesterol: 125mg