Italian Cuisine
Chicken Parmesan Sub
By Gina Falcone
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The chicken parmesan sub is Italian-American comfort food at its most exuberant, a handheld translation of the Sunday-supper chicken parm that immigrant cooks built around the abundant ingredients of their new home. Born in the red-sauce kitchens and submarine shops of the Northeastern United States, it marries a crisp breaded cutlet, bright marinara, and a generous cap of melted mozzarella inside a split sub roll. The genius of the dish lies in its layered textures: a shatteringly crisp crust that holds up against the sauce, juicy chicken beneath, and stretchy cheese pulling away with every bite. The classic three-stage breading of flour, egg, and seasoned breadcrumb mixed with parmesan is what creates that crust, while frying in shallow oil keeps it golden and light rather than greasy. Finishing the assembled subs under the broiler melts the mozzarella and lightly toasts the roll, fusing the components into a single irresistible whole. It is the kind of sandwich that feels indulgent and nostalgic at once, equally at home on a deli counter or a weeknight family table.
Ingredients
Serves 4Instructions
- 1
Set up a breading station: one shallow bowl for flour, one for beaten eggs, and one for breadcrumbs mixed with half the parmesan cheese.
- 2
Dredge each chicken cutlet in flour, dip into the egg, and then coat thoroughly with the breadcrumb mixture.
- 3
Heat the olive oil in a large skillet over medium-high heat (375°F / 190°C).
- 4
Fry the chicken cutlets for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Drain on paper towels.
- 5
Preheat your broiler or oven to high (450°F / 230°C).
- 6
Place the sub rolls on a baking sheet. Place a fried chicken cutlet on each sub roll. Top with a generous amount of marinara sauce and shredded mozzarella cheese.
- 7
Broil or bake for 2-3 minutes until the cheese is melted and bubbly. Watch carefully to avoid burning.
- 8
Sprinkle with remaining parmesan cheese and serve hot.
Chef's Tips
- ✦ Halve the chicken breasts horizontally and pound them to an even thickness so they cook through before the crust burns.
- ✦ Mix half the parmesan directly into the breadcrumbs; the cheese browns into the crust and deepens its savory flavor.
- ✦ Let the breaded cutlets rest for 10 minutes before frying so the coating adheres and does not slide off in the oil.
- ✦ Keep the oil at about 375°F (190°C) so the crust crisps quickly; too cool and the breading absorbs oil and turns soggy.
- ✦ Add the sauce and cheese only after frying, then broil briefly, so the crust never has a chance to go limp under the marinara.
Ingredient Substitutions
-
chicken breast → chicken thighs
Boneless thighs pounded thin stay extra juicy and forgiving if you tend to overcook white meat.
-
Italian seasoned breadcrumbs → panko with dried oregano and basil
Panko delivers an even crunchier crust; just season it yourself to mimic the Italian blend.
-
mozzarella cheese → provolone or fontina
Both melt beautifully and add a slightly sharper, nuttier note than plain mozzarella.
-
marinara sauce → homemade tomato sauce or jarred arrabbiata
A spicy arrabbiata adds welcome heat, or use any good-quality tomato sauce you love.
-
all-purpose flour → gluten-free flour blend
Pair it with gluten-free breadcrumbs and rolls to make the whole sub gluten-free.
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Frequently Asked Questions
How do I keep the breading from falling off the chicken? ▼
Pat the cutlets dry, dredge in flour first to give the egg something to grip, then press the breadcrumbs on firmly and let the breaded cutlets rest 10 minutes before frying.
What internal temperature should the chicken reach? ▼
Fry the cutlets until they reach an internal temperature of 165°F (74°C), which typically takes 3 to 4 minutes per side for thin pounded chicken.
Can I make chicken parmesan subs ahead of time? ▼
You can bread and fry the cutlets up to a day ahead and refrigerate them, then reheat in a 400°F (200°C) oven to re-crisp before saucing, topping with cheese, and broiling.
How do I keep the sub roll from getting soggy? ▼
Toast the cut rolls lightly before adding the cutlet, and assemble just before broiling so the bread does not sit under the marinara and absorb moisture.
Can I bake the chicken instead of frying it? ▼
Yes; bake the breaded cutlets on a wire rack at 425°F (220°C) for about 20 minutes, spraying them with oil first to help the crust brown and crisp.
How do I store and reheat leftovers? ▼
Store assembled subs wrapped in foil in the fridge for up to 2 days and reheat in a 375°F (190°C) oven; for best texture, store components separately and assemble fresh.
