Chicken Parmesan Subs
By America's Test KitchenPublished on August 23, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
½ cup all-purpose flour 3 large eggs 1 cup panko bread crumbs ½ teaspoon table salt ¼ teaspoon black pepper 4 (4-ounce) chicken cutlets ¼ cup vegetable oil 2 garlic cloves, minced1 (14.5-ounce) can diced tomatoes 4 (6-inch) sub rolls, split lengthwise4 ounces shredded Italian cheese blend (1 cup)
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Place flour in shallow dish. Beat eggs in second shallow dish. Combine panko, ¼ teaspoon salt, and ¼ teaspoon pepper in third shallow dish.
- Pat cutlets dry with paper towels and season with salt and pepper. Dip each cutlet in flour, dunk in eggs, and dredge in panko mixture, pressing to adhere. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat until shimmering. Add cutlets, lower heat to medium, and cook until golden brown and crisp, about 2 minutes per side. Transfer cutlets to paper towel–lined plate and let rest for 5 minutes. Slice each cutlet in half lengthwise.
- Meanwhile, heat remaining 1 tablespoon oil in medium saucepan over medium-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice and simmer until slightly thickened, about 7 minutes. Mash mixture until only small chunks of tomato remain. Season with salt and pepper. Place rolls on rimmed baking sheet. Lay 2 pieces of cutlet inside each roll. Cover cutlets with tomato sauce, then sprinkle with cheese. Bake until cheese is melted, 3 to 5 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
½ cup all-purpose flour
3 large eggs
1 cup panko bread crumbs
½ teaspoon table salt
¼ teaspoon black pepper
4 (4-ounce) chicken cutlets
¼ cup vegetable oil
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
4 (6-inch) sub rolls, split lengthwise
4 ounces shredded Italian cheese blend (1 cup)
Ingredients
½ cup all-purpose flour
3 large eggs
1 cup panko bread crumbs
½ teaspoon table salt
¼ teaspoon black pepper
4 (4-ounce) chicken cutlets
¼ cup vegetable oil
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
4 (6-inch) sub rolls, split lengthwise
4 ounces shredded Italian cheese blend (1 cup)
Ingredients
½ cup all-purpose flour
3 large eggs
1 cup panko bread crumbs
½ teaspoon table salt
¼ teaspoon black pepper
4 (4-ounce) chicken cutlets
¼ cup vegetable oil
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
4 (6-inch) sub rolls, split lengthwise
4 ounces shredded Italian cheese blend (1 cup)
Why This Recipe Works
The pan-fried panko coating stays crisp, even when smothered in sauce and cheese.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Place flour in shallow dish. Beat eggs in second shallow dish. Combine panko, ¼ teaspoon salt, and ¼ teaspoon pepper in third shallow dish.
- Pat cutlets dry with paper towels and season with salt and pepper. Dip each cutlet in flour, dunk in eggs, and dredge in panko mixture, pressing to adhere. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat until shimmering. Add cutlets, lower heat to medium, and cook until golden brown and crisp, about 2 minutes per side. Transfer cutlets to paper towel–lined plate and let rest for 5 minutes. Slice each cutlet in half lengthwise.
- Meanwhile, heat remaining 1 tablespoon oil in medium saucepan over medium-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice and simmer until slightly thickened, about 7 minutes. Mash mixture until only small chunks of tomato remain. Season with salt and pepper. Place rolls on rimmed baking sheet. Lay 2 pieces of cutlet inside each roll. Cover cutlets with tomato sauce, then sprinkle with cheese. Bake until cheese is melted, 3 to 5 minutes. Serve.
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