Stuffed Chicken Parmesan Sub

I love chicken Parmesan sandwiches, and I love chicken cordon bleu. So why not combine the two?



Step: 1

Slice each chicken breast down the center to make 4 cutlets. Place each between 2 pieces of plastic wrap and pound to about 1/2 inch thinness with a meat mallet.

Step: 2

Marinate chicken breasts in Italian dressing in the refrigerator overnight.

Step: 3

Remove chicken to bring to room temperature 1 hour before cooking.

Step: 4

Combine flour and baking powder in one bowl, milk and egg in another bowl, and bread crumbs in a third bowl. Set aside.

Step: 5

Heat 1 tablespoon butter in a pan over medium heat. Cook prosciutto in the hot butter until it starts to brown, about 5 minutes. Transfer to a paper towel-lined plate.

Step: 6

Bring marinara sauce to a simmer in a saucepan.

Step: 7

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 450 degrees F (230 degrees C).

Step: 8

Lay chicken cutlets out flat. Line 1/4 of mozzarella cheese down the center of each and sprinkle 1/4 of prosciutto over cheese. Fold cutlets in half over the stuffing and secure edges together with toothpicks.

Step: 9

Dunk rolled chicken into the flour mixture, then egg mixture, and finally bread crumbs.

Step: 10

Drop chicken into the preheated fryer and cook until crumbs are golden brown, chicken floats, and is no longer pink in the center, 6 to 7 minutes. Transfer to a paper towel-lined plate to let grease run off.

Step: 11

Cut sub rolls down the centers and spread remaining butter into interiors. Assemble sandwiches in the following manner: bottom sub half, chicken cutlet, marinara, provolone cheese, Parmesan cheese, and top sub half. Transfer subs to a baking pan.

Step: 12

Toast in the preheated oven until bread is crisp and cheeses are melted, about 2 minutes. Serve hot.


Per Serving: 1104 calories; protein 43.4g; carbohydrates 109.8g; fat 54g; cholesterol 106mg; sodium 3562.9mg.

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