Ingredients:

  • 2 large (approx. 12 oz / 340g) boneless skinless chicken breasts
  • 1/2 cup (65g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (60g) Panko breadcrumbs
  • 1/2 cup (50g) finely grated Parmesan cheese
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) dried Italian seasoning
  • 1/2 tsp (3g) kosher salt
  • 1/2 tsp (3g) black pepper
  • 1/3 cup (80ml) neutral oil (canola or vegetable)
  • 1/2 cup (120ml) marinara sauce
  • 4 oz (115g) shredded mozzarella cheese
  • 2 (6 oz / 170g) ciabatta rolls
  • 2 tbsp (30g) unsalted butter, softened
  • Fresh basil leaves for garnish

Instructions:

  1. Slice the chicken breasts in half lengthwise to create four thinner fillets. Place them between parchment paper and use a meat mallet to pound them to a consistent 1/2-inch (1.3cm) thickness. Season both sides liberally with salt and pepper.
  2. Set up three shallow bowls for the breading station: Bowl one with flour mixed with garlic powder; Bowl two with beaten eggs; Bowl three with Panko, grated Parmesan, and Italian seasoning.
  3. Dredge each chicken fillet in the flour mixture (shaking off excess), dip in the beaten eggs, and press firmly into the Panko mixture until fully coated.
  4. Heat neutral oil in a cast iron skillet over medium-high heat until it shimmers. Sear chicken for 3–5 minutes per side until deep mahogany-gold and the internal temperature reaches 165°F (74°C).
  5. Transfer seared chicken to a baking sheet. Top each fillet first with a layer of shredded mozzarella and then a spoonful of marinara sauce to create a moisture barrier.
  6. Place the baking sheet under the broiler for 2–3 minutes until the mozzarella is melted and bubbly.
  7. Split ciabatta rolls and spread with softened butter. Toast in a pan or under the broiler for 1–2 minutes until golden brown.
  8. Place the cheesy chicken fillets onto the toasted rolls and garnish with fresh basil leaves.