I love chicken Parmesan sandwiches, and I love chicken cordon bleu. So why not combine the two?
Ingredients
- skinless, boneless chicken breast halves: 2 piece
- Italian-style salad dressing: 2 cups
- all-purpose flour: 2 cups
- baking powder: 1 Tbsp
- ½ cups milk: 1 piece
- egg: 1 piece
- Italian-seasoned bread crumbs: 3 cups
- butter: 2 Tbsp (divided, or as needed)
- slices prosciutto, chopped into chunks: 10 piece
- marinara sauce: 4 cups
- canola oil as needed:
- mozzarella cheese: 1 cup (to taste, shredded)
- Italian sub rolls: 4 piece
- slices provolone cheese: 8 piece
- Parmesan cheese: 1 cup (grated)
Metric Conversion
Stages of cooking
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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.
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Marinate chicken breasts in Italian dressing in the refrigerator overnight.
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Remove chicken to bring to room temperature 1 hour before cooking.
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Combine flour and baking powder in one bowl, milk and egg in another bowl, and bread crumbs in a third bowl. Set aside.
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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.
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Bring marinara sauce to a simmer in a saucepan.
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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).
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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.
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Dunk rolled chicken into the flour mixture, then egg mixture, and finally bread crumbs.
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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.
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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.
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Toast in the preheated oven until bread is crisp and cheeses are melted, about 2 minutes. Serve hot.
