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a long Italian sub roll closed around two broad strips of golden cornflake-Parmesan-crusted chicken thigh with thick red tomato sauce and melted mozzarella down the center, with some crisp chicken edges visible and no garnish
Andrew Fowler

Chicken Parm Sub

Pound the thighs flat before breading so the middle cooks before the cornflake-Parmesan crust gets too dark. Cut each cooked thigh into two broad strips and overlap them along the roll, leaving some crust exposed around the measured spoonful of thick tomato sauce. The mozzarella only needs a short broil, and that last bit of restraint keeps the chicken edges crisp while the center stays juicy.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken thighs about 1 1/2 lb total
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups finely crushed cornflakes
  • 1/3 cup finely grated Parmesan
  • 1 cup neutral oil for shallow-frying
  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • 2 cups passata
  • 1/2 tsp dried basil
  • 4 soft Italian sub rolls 8 inches long
  • 6 oz low-moisture mozzarella shredded

Method
 

  1. Pound the thickest parts of the thighs to an even 1/2 inch between sheets of parchment. Season with 1/2 teaspoon salt and pepper.
  2. Heat olive oil in a saucepan over medium heat and cook garlic for 30 seconds. Add passata, basil and remaining salt and simmer for 15 minutes until thick enough to leave a spoon trail.
  3. Put flour in one shallow dish, beat eggs in a second, and combine crushed cornflakes with Parmesan in a third. Coat chicken lightly in flour, then egg, then the crumb mixture, pressing gently.
  4. Heat neutral oil in a deep skillet to about 325°F. Fry chicken in two batches for 4 to 5 minutes per side, adjusting the heat to keep the coating golden, until the centers reach 165°F; drain on a rack.
  5. Heat the broiler. Split rolls without cutting through the hinge and toast the cut faces for 1 to 2 minutes. Cut each fried thigh into two broad strips.
  6. Arrange two chicken strips along each roll, spoon thick sauce down the center and divide mozzarella over the sauce. Broil for 2 to 3 minutes until cheese melts, keeping the roll edges from burning.
  7. Rest for 2 minutes and close the rolls around the filling. Serve one sub per person while the exposed crumb edges are crisp.