Chicken Parmesan Submarine with Filling

Ingredients 0/15

Step 1

Slic each chicken breast in half to make four thin cutlets. Place them between two pieces of plastic wrap and gently pound them to about half an inch thick. Marinate the chicken in Italian dressing overnight in the fridge for extra flavor. When you’re ready to cook, take the chicken out about an hour beforehand to bring it up to room temperature.

Step 2

Set up three bowls: one with flour mixed with baking powder, another with milk and a beaten egg, and a third with breadcrumbs. Heat a tablespoon of butter in a pan over medium heat and cook the prosciutto until it’s nicely browned, about five minutes. Drain it on paper towels. Meanwhile, warm the marinara sauce in a small pot.

Step 3

Heat oil to 375°F (190°C) in a deep fryer or a large saucepan and preheat your oven to 450°F (230°C). Lay each chicken cutlet flat, then add a quarter of the mozzarella and some prosciutto down the center. Fold the cutlets over to enclose the filling and secure the edges with toothpicks. Dip each rolled cutlet first in the flour mixture, then the egg, and finally coat with breadcrumbs.

Step 4

Fry the chicken in the hot oil until golden brown and cooked through, about 6 to 7 minutes. Let them drain on paper towels to remove excess oil. Slice your sub rolls and spread butter inside, then build your sandwiches by layering the chicken, marinara sauce, provolone, and Parmesan cheese. Place the subs on a baking sheet.

Step 5

Pop them in the oven just long enough to crisp the bread and melt the cheese, about 2 minutes. Serve them hot and enjoy!