Chicken Parmesan Sub

Before You Start

Pound the chicken to an even 1 cm.

Press the crumbs on firmly.

If your grill runs hot, watch from 2 minutes.

Sauce the cutlet at the last moment.

Cooking Chicken Parmesan Sub

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1. Slice each chicken breast in half horizontally, pound to 1 cm and season with the salt.

   Mark done

2. Coat in the flour, then the egg, then the breadcrumbs mixed with the parmesan and oregano.

   Mark done

3. Fry in the oil for 3 minutes per side until golden. Heat the grill and toast the split rolls.

   Mark done Start 3 min timer

4. Fill the rolls with a spoon of marinara, a cutlet, more marinara and the mozzarella. Grill for 3 minutes until melted.

   Mark done Start 3 min timer

After You've Cooked It

Best eaten at once. The cooked cutlets keep in the fridge for 2 days.

Common Substitutions & Variations

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Serving Chicken Parmesan Sub

• Green salad
• Oven chips
• Pickled peppers
• Coleslaw

Common Questions About Chicken Parmesan Sub

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.