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White dinner plate with a chicken parmesan sub on a long roll with tomato sauce, fresh herbs and a glass of white wine in the background.

Chicken Parmesan Sub

mozzarella, tomato sauce, arugula salad

STARS

Bread chicken breasts in panko breadcrumbs with Parmigiano-Reggiano and parsley and fry. Add a layer of fresh mozzarella before baking the chicken until the cheese becomes warm and melted. Fill a French bread roll (the perfect size and shape for chicken parmesan) with simple tomato sauce, baby arugula, and balsamic vinaigrette for a sandwich that tastes like a five-star Italian entree.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Ingredients

Chicken Parmesan Sub

  • 1 cup panko breadcrumbs
  • 3 eggs, lightly beaten
  • 1 cup all-purpose flour
  • 4 boneless, skinless chicken breasts, pounded flat
  • Canola oil for frying
  • 8 ounces fresh mozzarella, sliced
  • 4 Hero sandwich buns

Simple Tomato Sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon chile flakes, to taste
  • 2 15-ounce cans crushed tomatoes
  • 8 basil leaves, minced
  • Salt and pepper, to taste

Arugula Salad

  • ¼ cup chopped fresh basil
  • 2 tablespoons mayonnaise
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon white balsamic vinegar
  • 1 garlic clove, minced
  • 2 teaspoons white sugar
  • Salt, to taste
  • ½ cup canola oil
  • 8 cups baby arugula
Directions
1
Place the breadcrumbs in one bowl, the eggs in a second, and the flour in a third. Season each bowl with salt and pepper. 
2
Dip the chicken first into the flour, then into the eggs, and lastly into the breadcrumbs and place on a baking sheet or large plate. 
3
Preheat the oven to 350°F. Set a wire rack over a baking sheet. 
4
Heat 1 inch of oil in a shallow skillet to 375°F. When hot, fry the breaded chicken until golden brown, turning once. Transfer to the prepared wire rack. 
5
Top each piece of chicken with mozzarella and finish cooking in the oven until the chicken reaches an internal temperature of 165°F. 
6
Meanwhile, make the sauce. Heat the olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1 to 2 minutes. Stir in the crushed tomatoes and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper. 
7
For the salad, in a blender or food processor, blend the basil, mayonnaise, both vinegars, garlic, sugar and salt. Slowly stream in the oil until emulsified. Adjust seasoning.
8
Toss the arugula with the salad dressing to coat fully. 
9
Place a chicken breast on each hero sandwich bun, top with tomato sauce, arugula salad, parmesan and basil.

Chicken Parmesan Sub

mozzarella, tomato sauce, arugula salad

STARS

Bread chicken breasts in panko breadcrumbs with Parmigiano-Reggiano and parsley and fry. Add a layer of fresh mozzarella before baking the chicken until the cheese becomes warm and melted. Fill a French bread roll (the perfect size and shape for chicken parmesan) with simple tomato sauce, baby arugula, and balsamic vinaigrette for a sandwich that tastes like a five-star Italian entree.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Chicken Parmesan Sub

  • 1 cup panko breadcrumbs
  • 3 eggs, lightly beaten
  • 1 cup all-purpose flour
  • 4 boneless, skinless chicken breasts, pounded flat
  • Canola oil for frying
  • 8 ounces fresh mozzarella, sliced
  • 4 Hero sandwich buns

Simple Tomato Sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon chile flakes, to taste
  • 2 15-ounce cans crushed tomatoes
  • 8 basil leaves, minced
  • Salt and pepper, to taste

Arugula Salad

  • ¼ cup chopped fresh basil
  • 2 tablespoons mayonnaise
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon white balsamic vinegar
  • 1 garlic clove, minced
  • 2 teaspoons white sugar
  • Salt, to taste
  • ½ cup canola oil
  • 8 cups baby arugula

Directions

1
Place the breadcrumbs in one bowl, the eggs in a second, and the flour in a third. Season each bowl with salt and pepper. 
2
Dip the chicken first into the flour, then into the eggs, and lastly into the breadcrumbs and place on a baking sheet or large plate. 
3
Preheat the oven to 350°F. Set a wire rack over a baking sheet. 
4
Heat 1 inch of oil in a shallow skillet to 375°F. When hot, fry the breaded chicken until golden brown, turning once. Transfer to the prepared wire rack. 
5
Top each piece of chicken with mozzarella and finish cooking in the oven until the chicken reaches an internal temperature of 165°F. 
6
Meanwhile, make the sauce. Heat the olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1 to 2 minutes. Stir in the crushed tomatoes and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper. 
7
For the salad, in a blender or food processor, blend the basil, mayonnaise, both vinegars, garlic, sugar and salt. Slowly stream in the oil until emulsified. Adjust seasoning.
8
Toss the arugula with the salad dressing to coat fully. 
9
Place a chicken breast on each hero sandwich bun, top with tomato sauce, arugula salad, parmesan and basil.