Chicken Parmesan Sandwich

1. 1
   prep · ~10 min

   Prepare the chicken cutlets.

   1.Slice each chicken breast in half horizontally to create 4 thin cutlets.

   2.Place cutlets between two sheets of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness.

   3.Season both sides of each cutlet with salt and pepper.

   TIPChicken cutlets pound more cleanly when cold—pop them in the freezer for 10 minutes first.
2. 2
   prep · ~2 min

   Set up the breading station.

   1.Place flour in the first shallow bowl.

   2.Beat eggs in the second shallow bowl.

   3.Mix breadcrumbs with grated parmesan cheese in the third shallow bowl.

   TIPUse one hand for dry ingredients and the other for wet to avoid clumpy fingers.
3. 3
   simmer · ~15 min

   Cook the quick marinara sauce.

   1.Heat olive oil in a saucepan over medium heat.

   2.Add minced garlic and sauté until fragrant, about 30 seconds.

   3.Pour in crushed tomatoes, add oregano and half the basil, and season with a pinch of salt.

   4.Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.

   TIPCrush the tomatoes by hand for a rustic, uneven texture that clings better to the chicken.
4. 4
   fry · ~15 min

   Bread and fry the chicken cutlets.

   1.Heat oil in a large skillet over medium-high heat until shimmering but not smoking.

   2.Dredge each cutlet first in flour, shaking off excess.

   3.Dip into beaten egg, letting excess drip off.

   4.Coat thoroughly in the breadcrumb-parmesan mixture, pressing gently so it sticks.

   5.Fry cutlets in batches for 3-4 minutes per side until deep golden brown and cooked through.

   6.Transfer to a paper-towel-lined plate.

   TIPDon't crowd the pan—it drops the oil temperature and makes the breading soggy.
5. 5
   bake · ~3 min

   Melt the cheese under the broiler.

   1.Preheat your oven broiler to high.

   2.Place fried cutlets on a baking sheet, spoon a generous layer of marinara over each, and top with mozzarella.

   3.Broil for 2-3 minutes until the cheese is bubbly and lightly browned.

   TIPWatch carefully—broilers go from bubbly to burnt in seconds.
6. 6
   assemble · ~2 min

   Toast the rolls and assemble the sandwiches.

   1.Place hoagie rolls cut-side up on a baking sheet and lightly toast under the broiler, about 1 minute.

   2.Spread a spoonful of warm marinara on the bottom half of each roll.

   3.Place one cheesy chicken cutlet on each roll.

   4.Garnish with remaining fresh basil and a sprinkle of extra parmesan.

   5.Close the sandwich and serve immediately.

   TIPToasting the cut side of the roll creates a barrier that prevents the bread from getting soggy.

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