Hubs and I are sort of obsessed with these chicken parmesan hoagies from the pizza joint around the corner. And by “sort of”, I mean that after ordering them for takeout 4 times in a less than 2 week times span (yep), I figured it was time to make them myself!

SUCCESS!

The thing I love about cooking is being able to recreate restaurant favorites at home and then ending up (typically) liking the at-home version better! The reason? Well, taste is subjective and the more you cook, the more you start to realize the flavors and ingredients you really love… So then you tweak the taste of your recipes to your preferences.

Don’t be scared to experiment!

Hello gorgeous!

Do you see that crispy crust, melted gooey cheese, and chicken smothered in homemade garlicy marinara??? Ya, it’s breakfast time and I’m thinking one of these sounds PRETTY darn good right about now! 😉

I’m weird like that… forget trying to give me the sweet breakfast pastries, crumb cakes and such and just give me the salty savory stuff – eggs & bacon!

(Or Chicken Parmesan Hoagies…) hah

So let’s take a poll: Are you a savory or sweet breakfast kind of person??

(Don’t judge that I’m asking this on a post about chicken parmesan hoagies… this is what goes on in my brain lol)

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Chicken Parmesan Hoagies

Yield: 4 hoagies

Delicious Chicken Parmesan hoagies with homemade marinara sauce!

Ingredients:

For the Marinara:
*Note this makes extra marinara but I store it in the fridge and use it for a quick spaghetti dinner!
2-3 tablespoons olive oil
1 small onion, finely diced
5 cloves garlic, finely chopped
3/4 cup dry white wine
28 ounce can crushed tomatoes
14.5 ounce can whole tomatoes
1 teaspoon salt
1/2 teaspoon sugar
cracked black pepper
8 basil leaves, chopped
1-2 tablespoons chopped parsley

For the Chicken:
1 1/2 pounds chicken cutlets
salt & pepper
1/4 cup flour
1 egg
1-2 tablespoons milk
1/2 cup italian break crumbs
1/2 cup Panko bread
2-3 tablespoons extra light olive oil
1-2 tablespoons butter

For the Chicken Parmesan Hoagies:
4 hoagie rolls
16 thin slices Provolone cheese (8 if they are thick cut)
Crushed Red Pepper Flakes

Directions:

For the Marinara:
Heat the olive oil in a large saucepan over medium high heat. Add onions and saute for 3-4 minutes (until beginning to soften). Add the garlic and saute for an additional minute, stirring constantly so it doesn't burn. Next, add the wine to the hot pan and allow it to deglaze the onions and garlic from the bottom of the pan. Allow the wine to reduce a little bit (1-2 minutes).

Add the crush tomatoes and the liquid of the whole tomatoes. Take the whole tomatoes and either chop them into bite sized pieces, OR crush/tear them with your (clean) hands as you put them into the pan. Add the salt, sugar, and a little cracked black pepper and stir until combined. Bring to a boil and then reduce heat to low and simmer for at least 30 minutes. Just before making the subs, add the chopped basil and parsley.

For the Chicken:
Sprinkle each of the chicken cutlets with a pinch of salt and pepper on both sides. Set up assembly line of 3 shallow dishes (think: pie plates). In the first, place the flour. In the second, whisk the egg and milk together. In the third dish, mix the Panko bread crumbs and Italian bread crumbs. Dredge the chicken in the flour, then the egg wash, then the bread crumb mixture and place on a plate. Repeat until all cutlets are breaded.

Preheat oven to 250º F. In a large non-stick skillet heat up a mix of the olive oil & butter over medium to medium-high heat - enough to cover the bottom of the pan (I usually do 2 parts olive oil to 1 part butter - you could certainly just use one or the other if desired). When pan is good and pre-heated add the breaded chicken cutlets in batches, being sure not to over crowd the pan. Cook until browned on both sides, adding oil and butter as pan dries up. It should take about 4-6 minutes per side (until cooked through - minimum of 165ºF). Place in preheated oven on a sheet pan while cooking remaining chicken cutlets.

For the Chicken Parmesan Hoagies:
When all cutlets are cooked, slice into 1/2 inch strips. Cut each of the hoagie rolls lengthwise in half, leaving the edge attached so it opens up like a book. Spoon a little marinara, pile on some of the chicken, spoon on some additional marinara, and add 4 slices of the provolone to each hoagie. Place on the sheet pan and turn oven up to BROIL. Place under the broiler until cheese is melted and edge of roll begins to brown. NOTE: Keep a CLOSE eye as this only takes a couple minutes & will burn if you aren't careful! Sprinkle with some crushed red pepper flakes if desired, slice hoagies in half and serve hot!

Marinara adapted from: The Pioneer Woman