Difficulty Hard
Cook Time 1 hr+
Heat None
Components 5 components
The legendary Marry Me Chicken gets the sub treatment — crispy fried chicken cutlet smothered in the famous creamy sun-dried tomato Parmesan sauce that's so irresistible it supposedly inspires marriage proposals. A fresh Italian arugula slaw adds crunch and freshness, while a roasted garlic sun-dried tomato basil cream cheese spread on the sub roll ties the whole thing together with herby richness and a Parmesan finish.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken cutlet1/2 cup buttermilk1 large egg1/4 cup all-purpose flour1/4 cup potato starch1 tablespoon chicken bouillon powder1 teaspoon dried Italian herbs1/2 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon black pepper2 quarts (for heating) beef tallow or lard for fryingMarry Me Sauce 2 tablespoons unsalted butter3 cloves garlic, minced1/4 cup oil-packed sun-dried tomatoes, chopped1/4 cup chicken broth1/4 cup heavy cream3 tablespoons grated Parmesan cheese1/2 teaspoon Italian seasoning1/4 teaspoon red pepper flakespinch saltpinch black pepperItalian Arugula Slaw 1/2 cup baby arugula1/2 cup shredded red cabbage1/4 cup cherry tomatoes, halved2 tablespoons thinly sliced red onions2 tablespoons feta cheese, crumbled2 tablespoons pepperoncini peppers, sliced2 tablespoons cherry peppers, sliced2 tablespoons Genoa salami, chopped2 tablespoons crushed croutons2 tablespoons mayonnaise1 tablespoon red wine vinegar1 tablespoon extra virgin olive oil1/2 teaspoon Italian seasoningto taste saltto taste black pepperPepperoni Cherry Tomato Jam 1/4 cup pepperoni, finely diced1/2 cup cherry tomatoes, quartered2 tablespoons sun-dried tomatoes, chopped1/4 cup yellow onion, finely diced2 cloves garlic, minced1 tablespoon brown sugar1 teaspoon red wine vinegar1/2 teaspoon Italian seasoning1/4 teaspoon red pepper flakesto taste saltRoasted Garlic Sun-Dried Tomato Basil Goat Cheese Spread 2 oz cream cheese, softened2 oz fresh goat cheese1/4 cup feta cheese, crumbled3 cloves roasted garlic cloves, mashed2 tablespoons oil-packed sun-dried tomatoes, finely minced1 tablespoon fresh basil, finely minced3 tablespoons roasted red peppers, diced1/4 teaspoon Italian seasoning1 teaspoon red wine vinegarpinch saltpinch black pepperToppings & Assembly 1 Italian sub roll, split 1 tablespoon unsalted butter, softened Italian Arugula Slaw Pepperoni Cherry Tomato Jam Roasted Garlic Sun-Dried Tomato Basil Goat Cheese Spread Marry Me Sauce Fresh mozzarella slices (2 oz) Pickled red onions Roasted red peppers, sliced Cherry tomatoes, halved Fresh arugula (1/2 cup) Fresh basil leaves Shaved Parmesan (1 oz) Directions 1 In a small skillet over medium heat, cook diced pepperoni for 2-3 minutes until it renders fat and begins to crisp. 2 Add finely diced onion and minced garlic, cooking for 2 minutes until softened. 3 Add quartered cherry tomatoes, chopped sun-dried tomatoes, brown sugar, Italian seasoning, and red pepper flakes. 4 Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until tomatoes break down and mixture becomes thick and jammy. 5 Season with salt. Remove from heat and cool slightly. 6 In a small bowl, combine softened cream cheese and fresh goat cheese, mixing until smooth. 7 Fold in crumbled feta cheese, mashed roasted garlic cloves, diced roasted red peppers, finely minced sun-dried tomatoes, and finely minced fresh basil. 8 Stir in Italian seasoning and red wine vinegar. 9 Season with salt and black pepper. Set aside. 10 In a small saucepan over medium heat, melt butter. 11 Add minced garlic and cook for 1 minute until fragrant. 12 Add chopped sun-dried tomatoes and cook for 1 minute. 13 Pour in chicken broth and bring to a simmer. 14 Cook for 3-4 minutes until slightly reduced. 15 Reduce heat to low and stir in heavy cream, grated Parmesan, Italian seasoning, and red pepper flakes. 16 Stir until Parmesan melts and sauce is smooth and creamy, about 2 minutes. 17 Season with salt and black pepper. Keep warm. 18 In a large bowl, combine baby arugula, shredded red cabbage, halved cherry tomatoes, sliced red onions, and crumbled feta cheese. 19 Add sliced pepperoncini peppers, sliced cherry peppers, chopped salami, and crushed croutons. 20 In a small bowl, whisk together mayonnaise, red wine vinegar, extra virgin olive oil, and Italian seasoning. 21 Pour dressing over vegetables and toss to coat evenly. 22 Season with salt and black pepper. Refrigerate until ready to serve. 23 Pound the chicken cutlet to an even 3/4-inch thickness. 24 In a shallow bowl, whisk together buttermilk and egg. 25 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, dried Italian herbs, garlic powder, salt, and black pepper. 26 Submerge chicken in wet batter for at least 15 minutes (or up to 4 hours refrigerated). 27 Remove from wet batter and dredge thoroughly in dry batter, pressing gently to adhere. For extra crunch, dip back in wet batter and dredge again. 28 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 29 Carefully place breaded chicken into hot oil and fry for 6-7 minutes until golden brown and internal temperature reaches 165°F. 30 Remove with slotted spoon and drain on a wire rack. 31 Butter both halves of the sub roll and toast on a griddle or skillet for 1-2 minutes until golden. 32 Spread Roasted Garlic Sun-Dried Tomato Basil Goat Cheese Spread on the bottom sub roll. 33 Spoon a generous layer of Pepperoni Cherry Tomato Jam over the spread. 34 Place the fried chicken on top of the jam. 35 Spoon Marry Me Sauce generously over the chicken. 36 Layer fresh mozzarella slices over the sauce. 37 Add pickled red onions, sliced roasted red peppers, and halved cherry tomatoes. 38 Pile fresh arugula and Italian Arugula Slaw on top. 39 Tuck in fresh basil leaves. 40 Finish with shaved Parmesan. 41 Place top bun and serve immediately while hot and the sauce is creamy.
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