Chicken Parmesan Mini Subs Recipes

Steps:

• 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.
• Marinate chicken breasts in Italian dressing in the refrigerator overnight.
• Remove chicken to bring to room temperature 1 hour before cooking.
• Combine flour and baking powder in one bowl, milk and egg in another bowl, and bread crumbs in a third bowl. Set aside.
• 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.
• Bring marinara sauce to a simmer in a saucepan.
• 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).
• 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.
• Dunk rolled chicken into the flour mixture, then egg mixture, and finally bread crumbs.
• 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.
• 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.
• Toast in the preheated oven until bread is crisp and cheeses are melted, about 2 minutes. Serve hot.

Steps:

• Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese., Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture., In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce.

Steps:

• Preheat oven to 350 degrees.
• For the topping, mix together the Italian bread crumbs, one tablespoon of the parmesan cheese, and one tablespoon of olive oil; set aside.
• In a bigger bowl, lightly beat the egg, and add chicken, red pepper, onion, garlic, oregano, 1 Tablespoon of Parmesan, salt and pepper. Mix until well combined.
• Spray a regular sized muffin tin with nonstick cooking spray. Spoon heaping spoonfuls of the chicken mixture into a muffin tin. Place a cheese cube (one of the pieces of cheese stick) down in the center of the mixture. Put one more spoonful of chicken mixture on top, making sure the cheese is covered completely.
• Sprinkle the bread crumb mixture on top of each chicken mini.
• Put the muffin tin in the oven and cook for 30 minutes or until cooked through.
• Serve with marinara sauce under the minis or in a cup on the side.