Stuffed Chicken Parmesan Sub

1. Stage

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.

2. Stage

Marinate chicken breasts in Italian dressing in the refrigerator overnight.

3. Stage

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

4. Stage

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

5. Stage

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.

6. Stage

Bring marinara sauce to a simmer in a saucepan.

7. Stage

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).

8. Stage

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.

9. Stage

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

10. Stage

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.

11. Stage

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.

12. Stage

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