Chicken Parm Sub with Marinara and Mozzarella
A comforting, straightforward take on a classic Italian-American favorite. This Chicken Parm Sub brings breaded chicken, warm marinara, and gooey mozzarella together on a crusty roll for a satisfying sandwich you can make at home without fuss.
Ingredients
- 2 boneless skinless chicken breasts, pounded to even thickness
- 1 cup all purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 cups marinara sauce
- 8 oz sliced mozzarella cheese
- 2 sub sandwich rolls
- 1/4 cup grated Parmesan cheese
- 1 handful fresh basil leaves (optional)
Instructions
- Set up a breading station: place flour in one shallow dish, beaten eggs in another, and a mixture of breadcrumbs with oregano, garlic powder, salt, and pepper in a third. This is the easy way to keep things organized as you go.
- Pat the chicken dry. Dip each piece first in the flour, then in the egg, and finally coat with the breadcrumb mixture. Press gently so the coating sticks.
- Heat olive oil in a skillet over medium heat. Cook the breaded chicken pieces until golden and cooked through, about 3 to 4 minutes per side. They don’t need to be fully cooked at this stage; they’ll finish in the sauce and cheese.
- Pour a thin layer of marinara into a baking dish or skillet. Nestle the browned chicken on top, then spoon more sauce over each piece. Add slices of mozzarella on top of each cutlet.
- Preheat a broiler or a low oven. Transfer the dish to the oven or place under the broiler just long enough to melt the cheese and bubble the sauce, about 3 to 5 minutes. Watch closely so it doesn’t burn.
- Toast the sub rolls lightly if you like, then fill them with the chicken parm pieces and melted mozzarella. Spoon a bit more sauce into the rolls and finish with shredded Parmesan and fresh basil if using.