Ingredients:

  • 2 boneless, skinless chicken breasts (about 6 oz / 170g each), pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour (60g), seasoned with 1/2 tsp salt (3g) and 1/4 tsp black pepper (1g)
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs (60g), seasoned with 1/4 cup grated Parmesan cheese (25g) and 1 tsp Italian seasoning (2g)
  • 1/2 cup vegetable oil (120ml), for frying
  • 1 tablespoon olive oil (15ml)
  • 2 cloves garlic, minced
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 teaspoon dried oregano (2g)
  • 1/2 teaspoon dried basil (1g)
  • Pinch of red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 hoagie rolls (or other sturdy sandwich rolls), split
  • 4 tablespoons unsalted butter (57g), softened
  • 2 cloves garlic, minced
  • 4 slices mozzarella cheese (about 4 oz / 113g total)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Sauté garlic in olive oil. Add crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for at least 15 minutes, stirring occasionally, until slightly thickened.
  2. Set up a breading station: flour, eggs, panko mixture. Dredge each chicken breast in flour, then dip in egg, and finally coat thoroughly with panko mixture.
  3. Heat vegetable oil in a large skillet over medium heat. Fry chicken breasts for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Drain on paper towels.
  4. Mix softened butter with minced garlic. Spread on the cut sides of the hoagie rolls.
  5. Place the fried chicken on the bottom half of each roll. Top with marinara sauce, mozzarella cheese, and place under the broiler for 1-2 minutes or until cheese is melted and bubbly. Garnish with fresh basil (if using).
  6. Place the open-faced sandwiches on a baking sheet, butter-side up. Broil until golden brown and toasted. Remove from broiler.
  7. Carefully place the top half of each roll on top of the chicken and sauce. Serve immediately.