Chicken Parmesan Subs
These Chicken Parmesan Subs pile crispy air-fried chicken, marinara, and melty mozzarella on garlic-Parmesan rolls for an easy 30-minute meal.
Servings: 4 servings
Calories: 797kcal
Ingredients
Chicken
- 2 chicken breasts, boneless, skinless (about 8 ounces each)
- ½ cup Italian-style Panko
- ½ cup Parmesan cheese grated
- ⅓ cup all-purpose flour
- 1 egg
- cooking spray
Garlic Butter
- ½ cup butter very soft
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 2 Tablespoons Parmesan cheese grated
Subs
- 4 medium sub rolls (hoagie rolls or ciabatta work well too)
- 24 ounces marinara
- 8 ounces shredded mozzarella (adjust this amount if your sub rolls are large)
Instructions
Chicken
- Preheat air fryer to 360°F .
- Prepare an assembly line of ingredients to make coating thechicken easier.
- Put flour in bowl or small plate.
- Beat egg with a little water in a large bowl.
- Mix panko and parmesan on a large plate.
- Now dredge chicken breasts in flour, then dip into egg wash,then coat with panko/cheese mixture.
- Spray heated basket of air fryer with nonstick spray. Place breaded chicken in basket and spray top of chickenwith nonstick spray. I like to use olive oil but vegetable oil would work too.
- Cook for 12 minutes.
Garlic Butter
- In a small bowl, stir together the butter, parmesan cheese, garlic powder, and Italian seasoning.
Assembling Subs
- Turn broiler to high and place a rack about 8" from the heat element.
- While you are air frying the chicken, halve the hoagie rolls lengthwise almost all the way through. Separate them a little so they stay open and place them cut side up on a foil-lined cookie sheet. (you may need to use 2 depending on the size of your rolls.)
- Spread the garlic butter evenly over the cut side of the bread, both top and bottom.
- Place the bread under the broiler for 1-3 minutes until it gets slightly toasted.
- Remove from the oven and spread about 2 tablespoons of marinara sauce on both the top and bottom of each roll. Take half of the shredded mozzarella cheese and divide it evenly placing it on the bottom half of each roll.
- Add the cooked chicken on top of the shredded mozzarella cheese and dab another 2 tablespoons of marinara on top. Top each chicken cutlet with the remaining shredded mozzarella cheese.
- Place the subs back under the broiler for another 2 minutes or until cheese is bubbly and starting to brown.
- Remove and gently close the sandwich, pressing slightly so it stays together. Wrap each sub in a large piece of foil that has been sprayed lightly with cooking spray. Let it steam for about 5 minutes.
- Serve with the extra marinara sauce on the side for dipping.
Notes
STORE/FREEZE/REHEAT
Store cooled Parmesan chicken cutlets in an airtight container and refrigerate for 3 to 4 days.
Store assembled sandwiches tightly in foil in the refrigerator. They’ll last 1-2 days, although the bread may become soggy.
Freeze the cooked Parmesan chicken separately in a freezer-safe bag. Thaw overnight in the refrigerator.
Reheat Parmesan chicken cutlets in the air fryer until hot and crisp, then assemble the sandwiches with freshly toasted rolls, warm marinara, and cheese.
Reheat a leftover assembled sandwich in the oven or air fryer until warmed through.
Nutrition
Calories: 797kcal | Carbohydrates: 57g | Protein: 41g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 2014mg | Potassium: 831mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2027IU | Vitamin C: 13mg | Calcium: 530mg | Iron: 14mg
