Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to ½-inch thickness
  • 1 cup all-purpose flour (120g)
  • 2 large eggs, beaten
  • 1 cup Italian breadcrumbs (100g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon dried oregano (5g)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1/2 cup vegetable oil (120ml), for frying
  • 2 tablespoons olive oil (30ml)
  • 2 cloves garlic, minced (6g)
  • 1 (28-ounce/800g) can crushed tomatoes
  • 1 teaspoon dried oregano (5g)
  • 1/2 teaspoon dried basil (3g)
  • 1/4 teaspoon red pepper flakes (optional) (1g)
  • Salt and pepper to taste
  • 4 crusty rolls (ciabatta, hoagie rolls, or similar)
  • 8 ounces (225g) fresh mozzarella cheese, sliced
  • 2 tablespoons butter, melted (30g)
  • Optional: Fresh basil leaves, for garnish

Instructions:

  1. Pound chicken breasts to even thickness. Mix breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in one dish. Place flour in another dish and beaten eggs in a third.
  2. Dredge each chicken breast in flour, then dip in egg, then coat thoroughly with the breadcrumb mixture. Press firmly to adhere. Let rest for 30 minutes.
  3. Heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant (about 30 seconds). Stir in crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  4. If frying, heat vegetable oil in a large skillet over medium-high heat. Fry chicken until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 3-4 minutes per side. If baking, preheat oven to 400°F (200°C). Place breaded chicken on a baking sheet drizzled with olive oil. Bake for 15-20 minutes, or until cooked through.
  5. Preheat broiler (grill). Split rolls and brush cut sides with melted butter. Broil for 1-2 minutes, or until lightly toasted.
  6. Top each chicken cutlet with marinara sauce and mozzarella cheese slices. Return to the oven (if baked) or skillet (if fried) until the cheese is melted and bubbly.
  7. Place chicken cutlets on toasted rolls. Garnish with fresh basil leaves, if desired. Serve immediately.