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Chicken Parmigiana Sub


yields 4-5 hero sandwiches

sub rolls the amount you will need

Italian bread crumbs 2 cups

raw chicken breast 2

2 eggs

milk 2 oz.

salt and pepper taste

vegetable oil 1/2 cup

tomato basil sauce on Casaculinarian.com

(or you can use good brand marinara for a quick lunch or dinner)

mozzarella cheese 3 oz. per sandwich

Let start by rinsing the raw chicken breast and cleaning it. Trim all fat off. I like to cut the chicken into 2 oz. medallion. Then season with salt and pepper and use a tenderizer to pound meat thin. I use plastic wrap so the tenderizer does not get raw chicken on it. Example:

chick scallopini

Next we will bread the cutlets. Add the eggs with milk and whisk. I do not use flour on my cutlets I only use bread crumb and eggs. So on a plate add your bread crumbs. Place raw chicken medallion on bread crumbs coating both sides. Then do the same in the egg mixture and back to the bread crumbs for final coat. Example:

breaded raw chicken breast

Next add oil to a cast iron pan- if you don’t have one use a regular pan. Cook on medium heat until both sides are golden brown and cooked all the way through. Example:

chicken cutlet 2

Lastly its time to make your sandwich. Open sub rolls. Add sauce to both sides of bread. Add Mozzarella on both sides. Lay your cutlets on top. Bake in the oven on 350 degrees to melt cheese for 7 minutes. Close your sandwiches and enjoy!

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Published inItalian FoodRecipesSignature Sandwiches