I love chicken Parmesan sandwiches, and I love chicken cordon bleu. So why not combine the two?


Recipe Summary

45 mins
20 mins
9 hrs
10 hrs 5 mins
4 subs


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Marinate chicken breasts in Italian dressing in the refrigerator overnight.

  • Remove chicken to bring to room temperature 1 hour before cooking.

  • Combine flour and baking powder in one bowl, milk and egg in another bowl, and bread crumbs in a third bowl. Set aside.

  • 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.

  • Bring marinara sauce to a simmer in a saucepan.

  • 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).

  • 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.

  • Dunk rolled chicken into the flour mixture, then egg mixture, and finally bread crumbs.

  • 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.

  • 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.

  • Toast in the preheated oven until bread is crisp and cheeses are melted, about 2 minutes. Serve hot.

Nutrition Facts

1104 calories; protein 43.4g; carbohydrates 109.8g; fat 54g; cholesterol 106mg; sodium 3562.9mg. Full Nutrition