Chicken Parm Sub Recipe

Boneless, skinless chicken breasts: These are the main protein for the dish, providing a tender and juicy base for the sub.

Breadcrumbs: Used to coat the chicken, giving it a crispy and golden exterior.

Grated parmesan cheese: Mixed with the breadcrumbs to add a rich, savory flavor to the chicken coating.

Marinara sauce: A tomato-based sauce that adds a tangy and slightly sweet flavor to the dish.

Mozzarella cheese: Melts beautifully over the chicken, adding a creamy and gooey texture.

Sub rolls: The bread that holds everything together, toasted to perfection for added crunch.

Flour: Used to dredge the chicken before coating it with breadcrumbs, helping the coating stick better.

Beaten eggs: Acts as a binding agent to help the breadcrumbs adhere to the chicken.

Salt and pepper: Essential seasonings that enhance the overall flavor of the dish.

Olive oil: Used for frying the chicken, adding a subtle richness and helping achieve a golden brown crust.

When dredging the chicken breasts in flour, make sure to shake off any excess before dipping them into the beaten eggs. This helps the breadcrumb mixture adhere better, resulting in a crispier coating. Additionally, when cooking the chicken in olive oil, avoid overcrowding the frying pan to ensure even browning.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a good alternative.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and tangy flavor, making it a suitable replacement.

• marinara sauce - Substitute with pesto sauce: Pesto offers a different but complementary flavor profile with its basil and garlic notes.

• mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a slightly sharper flavor, which can add a new dimension to the dish.

• sub rolls - Substitute with ciabatta rolls: Ciabatta rolls have a similar texture and can hold up well to the ingredients without becoming soggy.

• flour - Substitute with cornstarch: Cornstarch can be used as a coating to achieve a crispy texture when frying.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the meat and adds a slight tangy flavor.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor while providing the necessary saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can enhance the overall flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for frying.

• Allow the chicken parm to cool completely before storing. This prevents condensation, which can make the breadcrumbs soggy.
• Wrap each chicken breast individually in plastic wrap or aluminum foil. This helps maintain the integrity of the coating and keeps the chicken from drying out.
• Place the wrapped chicken breasts in an airtight container or a resealable plastic bag. Label with the date for easy tracking.
• Store the sub rolls separately in a resealable plastic bag or airtight container. This keeps them from becoming soggy from the marinara sauce.
• For freezing, follow the same wrapping procedure. Ensure the chicken breasts are tightly wrapped to prevent freezer burn.
• Place the wrapped chicken breasts in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the chicken breasts to a resealable freezer bag or airtight container. Label with the date and contents.
• To reheat, thaw the chicken breasts in the refrigerator overnight. Preheat the oven to 375°F (190°C) and bake until heated through, about 15-20 minutes.
• Toast the sub rolls in the oven for a few minutes before assembling the subs to ensure they are warm and crispy.
• Assemble the subs by placing the reheated chicken breasts on the toasted sub rolls. Serve hot and enjoy!

• Preheat your oven to 350°F (175°C). Wrap the chicken parm subs in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 15-20 minutes, or until the chicken is warmed through and the cheese is melted.

• For a quicker method, use a microwave. Place the sub on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking every 30 seconds to ensure it heats evenly.

• If you have an air fryer, preheat it to 350°F (175°C). Place the sub in the basket and heat for about 5-7 minutes. This method will help keep the bread crispy while warming the chicken and cheese.

• For stovetop reheating, use a skillet over medium-low heat. Add a splash of olive oil to the pan and place the sub in it. Cover with a lid and heat for about 5-7 minutes, flipping halfway through to ensure even heating.

• Oven: Used to preheat and bake the chicken breasts topped with marinara sauce and mozzarella slices.

• Frying pan: Used to cook the chicken breasts until they are golden brown on both sides.

• Baking sheet: Used to place the chicken breasts for baking in the oven.

• Mixing bowl: Used to mix the breadcrumbs and grated parmesan cheese.

• Tongs: Used to handle the chicken breasts while dredging, dipping, and coating them.

• Measuring cups: Used to measure out the breadcrumbs, parmesan cheese, flour, and marinara sauce.

• Whisk: Used to beat the eggs.

• Knife: Used to slice the sub rolls if they are not pre-sliced.

• Cutting board: Used as a surface for slicing the sub rolls.

• Spatula: Used to flip the chicken breasts while cooking in the frying pan.

• Plate: Used to hold the dredged and coated chicken breasts before frying.

• Toaster oven: Optionally used to toast the sub rolls if you prefer not to use the main oven.

• Paper towels: Used to drain excess oil from the fried chicken breasts.

Prep ingredients ahead: Measure and prepare all ingredients like breadcrumbs, parmesan cheese, and marinara sauce before starting.

Use pre-made sauce: Save time by using store-bought marinara sauce instead of making it from scratch.

Thin chicken breasts: Slice chicken breasts in half horizontally to reduce cooking time.

Double batch: Cook extra chicken and freeze for a quick meal later.

Assembly line: Set up a station for dredging and coating the chicken to streamline the process.

Preheat oven: Ensure the oven is preheated to save time during baking.