Chicken Parmesan Sub
Crispy breaded chicken cutlets smothered in a rich homemade tomato sauce and blanketed with gooey melted mozzarella, all tucked into a toasted sub roll. This Italian-American deli classic brings the comfort of Chicken Parmesan into a hearty, satisfying sandwich that's ready in under an hour.
For 4 servings
- prep · ~10 min
Prepare the chicken cutlets.
1.Slice each chicken breast in half horizontally to create 4 thin cutlets.2.Place cutlets between plastic wrap and pound to even 0.25-inch thickness.3.Pat dry with paper towels and season both sides with salt and black pepper.TIPPounding prevents dry, uneven cooking — aim for uniform thickness. - prep · ~5 min
Set up the breading station.
1.Place flour in the first shallow bowl.2.Beat eggs in the second shallow bowl.3.Mix breadcrumbs with grated parmesan cheese in the third shallow bowl. - prep · ~5 min
Bread the chicken cutlets.
1.Dredge each cutlet in flour, shaking off excess.2.Dip into beaten egg until fully coated.3.Press firmly into breadcrumb mixture on both sides.4.Set breaded cutlets aside on a clean plate. - fry · ~15 min
Make the fresh tomato sauce.
1.Heat 2 tbsp olive oil in a saucepan over medium heat.2.Add minced garlic and sauté until fragrant, about 1 minute.3.Pour in the fresh tomato puree and stir in the salt and dried oregano.4.Bring to a gentle simmer and cook for 10 minutes until slightly thickened.5.Stir in the chopped fresh basil and remove from heat.TIPSimmer the sauce while you fry the chicken — the flavors meld beautifully. - fry · ~15 min
Fry the breaded chicken.
1.Heat olive oil in a large skillet over medium-high heat until shimmering.2.Carefully place breaded cutlets into the hot oil, working in batches if needed.3.Fry for 3 to 4 minutes per side until golden brown and cooked through.4.Transfer to a wire rack to drain excess oil.TIPOil is ready when a breadcrumb sizzles immediately. Maintain medium-high heat for a crisp crust. - prep · ~2 min
Preheat the broiler to high.
Position an oven rack 6 inches from the broiler element and set to high.
- assemble · ~5 min
Assemble the subs for broiling.
1.Place split sub rolls cut-side up on a baking sheet.2.Spoon a thin layer of tomato sauce onto each roll half.3.Place one fried chicken cutlet on each bottom roll.4.Ladle a generous spoonful of sauce over each cutlet.5.Lay 2 slices of mozzarella cheese over the sauce on each sub. - bake · ~3 min
Broil until cheese melts and bubbles.
Place baking sheet under the broiler for 2 to 3 minutes until mozzarella is fully melted and bubbling with golden spots. Watch closely to prevent burning.
TIPKeep the oven door slightly ajar and watch constantly — cheese goes from perfect to burnt in seconds under a broiler. - assemble · ~1 min
Close the subs and finish.
Remove from broiler. Close the top half of each roll over the cheesy chicken. Press gently.
- garnish · ~1 min
Garnish with fresh basil and extra parmesan. Serve immediately.
Sprinkle with the reserved fresh basil and grated parmesan cheese right before serving.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound chicken to even 1/4-inch thickness for uniform cooking and a tender bite.
- 2Use low-moisture mozzarella — it melts without making the sub roll soggy.
- 3Let breaded cutlets rest 5 minutes before frying to help the coating adhere.
- 4Fry in batches to avoid crowding the pan; overcrowding drops oil temperature and leads to greasy chicken.
- 5Fresh tomato puree makes a brighter sauce — blanch and peel ripe tomatoes for the best texture.
- 6Toast the sub rolls briefly before assembling to prevent them from turning mushy.
- 7Broil with the oven door slightly ajar so you can watch the cheese and stop it from burning.
Adapt it for your goals.
Low-oil
Skip shallow-frying: brush breaded cutlets with olive oil spray and bake at 425°F for 12–14 minutes, flipping halfway. You get a crispy crust with far less oil and no splatter.
high proteinHigh-protein
Replace half the breadcrumbs with crushed pork rinds or almond flour. This boosts protein while keeping the chicken crunchy — great for low-carb or keto diets.
jainJain
Omit garlic and onion from the sauce, use a pinch of asafoetida (hing) instead. Swap mozzarella with a nut-based or potato-starch vegan cheese to keep it plant-based without breaking Jain dietary restrictions.
veganVegan
Substitute chicken with thick-cut eggplant slices (salted and pressed), use a flax egg (1 tbsp ground flax + 3 tbsp water per egg) for breading, and opt for a dairy-free mozzarella shred. The eggplant soaks up the sauce beautifully.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle repair and keeps you full longer.
Rich in Lycopene
The fresh tomato sauce is packed with lycopene, an antioxidant linked to heart health, especially when tomatoes are cooked with a little olive oil.
Calcium from Cheese
Mozzarella and Parmesan contribute calcium for strong bones and teeth, plus a satisfying creamy texture.
Antioxidant Boost from Herbs
Fresh basil and oregano are rich in volatile oils with anti-inflammatory and antimicrobial properties.
Frequently asked questions
Yes, but add 1 teaspoon each of dried oregano, garlic powder, and dried basil to plain breadcrumbs to mimic the Italian seasoning blend.
