Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, about 4 (170g) breasts
  • 1/2 cup (60g) all-purpose flour, plus extra for dusting
  • 2 large eggs, beaten
  • 1 cup (80g) panko breadcrumbs
  • 1/2 cup (40g) grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (60ml) olive oil, for frying
  • 1 tablespoon (15ml) olive oil
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 crusty rolls (ciabatta, hoagie rolls, or your favorite)
  • 8 ounces (225g) fresh mozzarella cheese, sliced
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Pound chicken breasts to 1/4-inch thickness. Season with salt and pepper.
  2. Place flour in one dish, beaten eggs in the second, and a mixture of panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper in the third.
  3. Dredge each chicken breast in flour, then dip in egg, and finally coat in the panko mixture, pressing firmly to adhere.
  4. Heat olive oil in a saucepan. Sauté garlic until fragrant. Add crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes.
  5. Heat olive oil in a large skillet over medium heat. Fry chicken cutlets for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C).
  6. Slice rolls in half. Spread a generous amount of marinara sauce on the bottom halves. Top with fried chicken, mozzarella slices, and more sauce.
  7. Place sandwiches on a baking sheet and broil for 1-2 minutes, or until cheese is melted and bubbly. (Watch carefully to prevent burning!)
  8. Garnish with fresh basil leaves, if desired. Serve immediately.