Ingredients
- 2 chicken breast halves without skin or bones
- 2 cups of Italian-style salad dressing
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1 and a half cups of milk
- 1 egg
- 3 cups of bread crumbs seasoned with Italian flavors
- 2 tablespoons of butter, separated, or as necessary
- 10 pieces of prosciutto, cut into chunks
- 4 cups of marinara sauce
- canola oil as required
- 1 cup of mozzarella cheese, shredded, or more according to preference
- 4 Italian sub rolls
- 8 slices of provolone cheese
- 1 cup of Parmesan cheese, grated
Step 1
Begin by slicing each chicken breast down the middle to create 4 thinner pieces. Place them between plastic wrap and gently pound to about 1/2 inch thickness using a meat mallet.
Step 2
Next, marinate the chicken breasts in zesty Italian dressing in the fridge overnight to infuse them with flavor.
Step 3
An hour before cooking, take the chicken out of the refrigerator to allow it to come to room temperature for even cooking.
Step 4
Prepare your coating stations by combining flour and baking powder in one bowl, milk and egg in another, and breadcrumbs in a third bowl. Have them ready for breading the chicken.
Step 5
In a pan over medium heat, melt a tablespoon of butter and cook the prosciutto until it crisps up, creating a flavorful topping for the chicken. Set the prosciutto aside on a paper towel-lined plate.
Step 6
Meanwhile, gently simmer your marinara sauce in a saucepan to warm it up before assembling the dish.
Step 7
In a deep-fryer or large saucepan, heat oil to 375 degrees F (190 degrees C) and preheat the oven to 450 degrees F (230 degrees C) for baking later.
Step 8
Flatten the chicken cutlets and stuff each with a quarter of mozzarella and prosciutto. Fold the cutlets over the filling and secure with toothpicks.
Step 9
Coat the stuffed chicken in the flour mixture, then the egg mixture, and finally in breadcrumbs for a crispy coating.
Step 10
Fry the breaded chicken until golden brown, cooked through, and floating in the oil for about 6 to 7 minutes. Drain on a paper towel-lined plate.
Step 11
Prepare the sub rolls by slicing them open and spreading butter on the insides. Build the sandwiches with a layering of chicken cutlet, marinara sauce, provolone cheese, and Parmesan cheese. Place the tops on and arrange the subs in a baking pan.
Step 12
Toast the assembled subs in the preheated oven until the bread is crunchy and the cheeses are gooey, for about 2 minutes. Serve the hot and melty sandwiches immediately for a delicious meal.
Extra Tips & Suggestions
- 1. To keep your cheese fresh and melty, store it in an airtight container in the refrigerator until ready to use.
- 2. For the best flavor, try to use your cheese within a week of purchase.
- 3. When storing your chicken, wrap it tightly in plastic wrap before placing it in the refrigerator.
Reviews
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