Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1.5 cups Panko breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup neutral oil for shallow frying
  • 4 hoagie rolls
  • 3 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 cup marinara sauce
  • 4 slices provolone cheese
  • 1 cup shredded low-moisture mozzarella
  • 4 fresh basil leaves

Instructions:

  1. Butterfly the chicken breasts and cut them in half to create four even portions. Place them between sheets of plastic wrap and pound to a uniform 0.5-inch thickness using a meat mallet.
  2. Set up a triple-dredge station: Bowl 1 with flour, salt, and pepper; Bowl 2 with eggs beaten with 1 tbsp water; Bowl 3 with Panko, Parmesan, garlic powder, and oregano.
  3. Dredge each chicken cutlet in flour (shaking off excess), dip in egg wash, then coat thoroughly in the Panko-Parmesan mixture, pressing firmly to ensure adherence.
  4. In a small bowl, combine softened butter, minced garlic, and parsley. Spread the garlic butter onto the cut sides of the hoagie rolls and toast in a pan or oven until golden.
  5. Heat neutral oil in a heavy skillet over medium-high heat. Fry the chicken cutlets for 4-5 minutes per side until the crust is mahogany-gold and the internal temperature reaches 165°F (74°C).
  6. Assemble the sandwiches by placing a chicken cutlet on each toasted roll. Top with 1/4 cup marinara sauce, one slice of provolone, and 1/4 cup shredded mozzarella.
  7. Broil the sandwiches for 1-2 minutes until the cheese is melted and bubbly. Garnish with fresh basil and serve immediately.