Chicken Parmesan Sandwiches Hoagie (Print Version)
# Ingredients:
→ For the chicken
01 -
3 tablespoons all-purpose flour
02 -
0.75 teaspoon garlic salt
03 -
0.5 teaspoon onion powder
04 -
0.25 teaspoon black pepper
05 -
2 large eggs
06 -
15 ml water
07 -
125 g plain panko breadcrumbs
08 -
2 tablespoons grated parmesan cheese
09 -
1 teaspoon Italian seasoning
10 -
4 chicken cutlets
11 -
Oil for frying
→ For the bread
12 -
4 hoagie rolls
13 -
120 g unsalted butter, very soft
14 -
1 tablespoon grated parmesan cheese
15 -
1 teaspoon garlic powder
16 -
0.5 teaspoon Italian seasoning
→ For assembly
17 -
680 g marinara sauce, warmed
18 -
225 g shredded mozzarella cheese
# Instructions:
01 -
In a medium bowl, combine flour, garlic salt, onion powder, and black pepper. In a second bowl, whisk together eggs and water. In a large bowl, mix panko breadcrumbs, parmesan cheese, and Italian seasoning.
02 -
Arrange the chicken cutlets, flour mixture, egg mixture, and breadcrumb mixture sequentially. Line a sheet pan with parchment paper for breaded cutlets.
03 -
Dredge each chicken cutlet in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press into the breadcrumb mixture to adhere thoroughly. Place breaded cutlets on prepared sheet pan and repeat for all pieces.
04 -
Fill a large skillet with 0.5 cm oil and heat over medium. Once hot, fry chicken in batches, ensuring pieces do not touch, for 4–5 minutes per side until golden and internal temperature reaches 74°C. Drain on paper towel-lined plate, then transfer to a wire rack over a tray.
05 -
While frying, slice hoagie rolls nearly in half lengthwise and open gently. Arrange cut side up on a large sheet pan.
06 -
In a small bowl, combine softened butter, parmesan cheese, garlic powder, and Italian seasoning. Evenly spread the mixture inside the hoagie rolls.
07 -
Preheat oven to 190°C. Toast the buttered hoagie rolls in the oven for 3 minutes until lightly golden.
08 -
Spread about 30 g marinara sauce onto both the top and bottom of each roll. Sprinkle half of the mozzarella on the bottom halves. Place fried chicken cutlets atop cheese, add another 30 g marinara per serving over chicken, and top with remaining mozzarella. Close sandwiches gently.
09 -
Lightly spray aluminium foil with non-stick spray. Wrap each sandwich loosely and place on the sheet pan. Bake for 12–15 minutes until cheese is melted and filling is heated through.
10 -
Serve sandwiches hot, offering extra marinara sauce for dipping if desired.
# Notes:
01 -
Placing chicken on a wire rack after frying prevents the coating from becoming soggy.
02 -
Ensure chicken is cooked through to an internal temperature of 74°C for food safety.