This may be the easiest recipe of the week from Cook’s Country, which is why it was perfect for a busy night like last night. Wednesday’s are typically my busiest day of the week so I don’t always have a lot of time to do an intricate meal. That’s why something like chicken Parmesan subs makes such great sense. it’s quick, easy and the clean up is a snap. everything can be done in about 20 minutes and you can be on with the rest of your evening.
Chicken Parmesan Subs
1/2 cup all-purpose flour
1 cup panko bread crumbs
Salt and pepper
4 (4-ounce) chicken cutlets
1/4 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 blend cheese (1 cup)
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Place the flour in a shallow dish. Beat the eggs in a second shallow dish. Combine the bread crumbs, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a third shallow baking dish.
Pat the chicken cutlets dry with paper towels and season them with salt and pepper. Dip each cutlet into the flour, then dunk in the eggs and dredge in the panko bread crumb mixture, pressing the cutlets down into the bread crumbs to make sure they adhere. Heat 3 tablespoons of vegetable oil in a large, non-stick skillet over medium-high heat until shimmering. Add the cutlets, lower the heat to medium and cook the cutlets until golden brown and crisp, about 2 minutes per side. Transfer the cutlets to a paper towel-lined plate and allow them to rest for 5 minutes. Slice each cutlet in half lengthwise.
Meanwhile, heat the remaining 1 tablespoon of vegetable oil in a medium saucepan over medium-high heat until shimmering. Add the garlic and cook just until the garlic is fragrant, about 30 seconds. Stir in the diced tomatoes and their juice and allow it to simmer until slightly thickened, about 7 minutes. Mash the mixture until only small chunks of tomato remain. Season the tomatoes with salt and pepper. Place the sub rolls on a rimmed baking sheet. Lay 2 pieces of chicken inside each roll. Cover the cutlets with tomato sauce, then sprinkle with the cheese. Bake the subs until the cheese is melted, about 3 to 5 minutes. Serve.
It’s a very simple and tasty meal that is great for a weeknight. you can serve this with a side salad and you have your meal all set. To save some time, I used some of the left over sauce from the meatballs and marinara I made the other day instead of the diced tomatoes and simply re-heated the sauce a bit before putting it on the chicken.
That’s all for today. Check back tomorrow for another Cook’s Country recipe. The next one up will be a great pan-roasted chicken and vegetables recipe that is one of the issues I received. You make everything on a simple rimmed baking sheet so it is all done in one dish – chicken, potatoes and vegetables. I haven’t forgotten about the peach-blueberry ice cream pie either. That one will be up this weekend. Until next time, enjoy the rest of your day and enjoy your meal!