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Chicken Parmesan Sub

This Chicken Parmesan Sub is filled with crispy, tender, juicy chicken, fresh marinara sauce and melted mozzarella cheese. Everything in this sub, except the cheese, is homemade, but you can easily substitute a store bought ingredient or two if short on time. These subs are incredibly delicious and a meal your family will love!

Here’s what you need to know…

Of course, as mentioned above, everything in this sub is homemade, except the cheese. You can easily buy store bought sub rolls or marinara sauce, if you are short on time. However, if you have time, I recommend making everything from scratch. You won’t be disappointed.

Frying food can sometimes be intimidating. I promise this is an easy chicken parmesan recipe and frying the chicken is not tough. Just make sure you heat the oil to the correct temperature of 350F. Have paper towels laying on the counter near you so that you will be able to place the chicken directly onto the paper towels. Once the chicken is coated and ready to fry, fry the chicken until the internal temperature reaches 165F, flipping halfway through.

If you make this chicken parmesan recipe, leave a comment and rating below. I love to hear your feedback! Make sure you follow me on instagram or youtube where you can see the full cooking video and more fun behind the scenes.

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Chicken Parmesan Sub


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  • Author: Jolene
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x

Description

This Chicken Parmesan Sub is filled with crispy, tender, juicy chicken, fresh marinara sauce and melted mozzarella cheese. Everything in this sub, except the cheese, is homemade, but you can easily substitute a store bought ingredient or two if short on time. These subs are incredibly delicious and a meal your family will love!


Ingredients

Units Scale

Rolls

  • 1 packet (2 1/4 teaspoons) instant yeast
  • 1 1/4 cups water (warmed to 110F)
  • 1 tablespoon honey
  • 3 tablespoons unsalted butter, softened
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt

Egg wash

  • 1 large egg, beaten

Cherry Tomato Sauce

  • 2 tablespoons olive oil
  • 3 cups cherry tomatoes
  • 2 garlic cloves, grated
  • 1 shallot, thinly sliced
  • Salt and pepper
  • 1/4 cup water
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh oregano

Chicken

  • 2 boneless, skinless chicken breasts, cut in half, horizontally
  • 1/2 cup all purpose flour
  • Salt and pepper
  • 1 large egg, beaten
  • 1/2 cup bread crumbs
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried parsley
  • Vegetable oil for frying
  • parmesan cheese, grated
  • fresh mozzarella cheese, sliced

Instructions

1. CHERRY TOMATO SAUCE: Preheat oven to 425F. In a baking pan or oven safe skillet, add all ingredients for Cherry Tomato Sauce, except the fresh herbs. Roast in oven for 15-20 minutes, or until all ingredients are softened. Remove from oven. Stand back from the pan so that you don’t get splashed with hot liquid from the cherry tomatoes, and use a fork to gently mash the cherry tomatoes. Add in fresh herbs and stir to combine.

2. ROLLS: In the bowl of a stand mixer, add all ingredients for the rolls (make sure you don’t put the salt directly on top of the yeast). Mix until a dough ball forms on low speed, then increase to medium speed and knead for 8 minutes. Place dough in greased bowl. Spray the top of the dough with nonstick cooking spray and cover with plastic wrap or a kitchen towel. Allow to rise for 20 minutes.

Preheat oven to 200F. Divide dough into 5 roughly equal pieces, then roll into a sub roll shaped log. Place on parchment paper lined baking sheet. Lightly flatten the rolls with your hand, then cover with plastic wrap or a kitchen towel and place in oven. Turn off oven and allow to rise 20 minutes.

Remove plastic wrap or kitchen towel and brush rolls with egg wash.

Place rolls in oven, then turn oven on to 350F. Bake for 15-20 minutes, or until rolls are golden brown.

3. CHICKEN: Set up your breading stations.

STATION 1: Add flour and season with salt and pepper to a shallow bowl.

STATION 2: Add egg and beat with a fork.

STATION 3: Add bread crumbs, oregano, garlic powder, onion powder, and parsley. Season with salt and pepper. Stir to combine.

Pour vegetable oil into large skillet ¾ inch deep. Heat oil to 350F.

Begin breading chicken. Dredge chicken in flour, then dip in egg, then in breadcrumbs, turning to coat both sides. Place breaded chicken on a plate so you have it ready to fry.

Using tongs, carefully place chicken in hot oil, frying two pieces at a time. The oil temperature will drop, so try to keep it as close to 350F as possible. Fry each piece, roughly 8-14 minutes (the time varies depending on the thickness of the chicken), turning halfway through, or until internal temperature is 165F. Remove chicken from oil and place on paper towels to drain excess oil.

Once chicken is done, add cherry tomato sauce on top of chicken, grated parmesan cheese, as well as fresh mozzarella. Place chicken on sheet pan and broil for 1-2 minutes to melt cheese. You may also place your rolls, sliced in half on sheet pan, to toast the roll if you desire (watch carefully so the bread doesn’t burn).

4. ASSEMBLE: Spread cherry tomato sauce on bottom roll, top with chicken, then place top of roll on top. Enjoy!

  • Prep Time: 50
  • Cook Time: 20
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

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