Chicken Parm Sub

Make the marinara sauce: Place a large saucepan over medium heat. Add the Olive Oil (2 Tbsp) and Yellow Onion (1) and season liberally with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Cook the onions until soft and translucent, about 10 minutes. Add the Garlic (3 cloves) and continue cooking until fragrant, about 3 minutes. Add the Tomato Paste (1 Tbsp) and cook until lightly toasted, about 5 minutes. Deglaze the pan with the Red Wine (1/2 cup) and continue cooking until the liquid reduces by half, about 5 minutes. Add the San Marzano Tomatoes (1 can) and Fresh Basil (1 bunch) and cook until the sauce thickens, about 30 minutes. Place the sauce in a blender and blend on high until smooth. Taste and adjust for seasoning.

Prep the chicken: Place the Boneless Skinless Chicken (1) between two sheets of parchment paper and use a rolling pin to roll the chicken to ½ inch thick.

Dredge the chicken in the All-Purpose Flour (1 cup) to coat completely, then shake to remove any excess.

Dip the chicken into the Eggs (3) to coat completely.

Combine the Panko Breadcrumbs (1 cup), Parmesan Cheese (2 Tbsp), Kosher Salt (2 tsp), Freshly Ground Black Pepper (1 tsp) and Smoked Paprika (1 tsp). Dredge the chicken in the breadcrumb mixture to coat completely.

Place the breaded chicken breast between the two sheets of parchment paper and use a rolling pin to roll the chicken, pressing the breadcrumbs into the chicken breast.

Heat the Grapeseed Oil (3 Tbsp) in a large skillet over medium heat. Gently place the chicken into the skillet and cook until golden, about 3 minutes. Add the Unsalted Butter (1 Tbsp) to the skillet, flip and continue cooking until a crust forms on the other side, about 3 more minutes.

Make the garlic bread: Preheat your broiler to high. In a small mixing bowl, combine the Unsalted Butter (4 Tbsp), Garlic (2 cloves), and Garlic Powder (1 tsp). Spread the garlic butter across the cut side of the Ciabatta Rolls (2) place under the broiler until golden, about 1 minute.

Assemble: Place the chicken parm on a sheet tray and top with a large spoonful of marinara. Place a few slices of Mozzarella Slices (8 oz) on top and place under the broiler until the cheese is melted completely. Place the chicken on the toasted hoagie and finish with a few torn pieces of Fresh Basil (to taste).