Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 4 cutlets
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 4 hoagie rolls
  • 1 cup low-sodium marinara sauce
  • 4 slices part-skim provolone cheese
  • 1 cup fresh mozzarella, shredded
  • 1/4 cup fresh basil leaves

Instructions:

  1. Slice the 680g (1.5 lbs) of chicken breasts into 4 even cutlets.
  2. Use a mallet to pound them to a uniform 1.5 cm thickness.
  3. Set up stations. Place 60g (1/2 cup) flour in bowl one; whisk 2 large eggs in bowl two; mix 90g (1.5 cups) Panko, 25g (1/4 cup) Parmesan, 1 tsp garlic powder, 1 tsp oregano, 1 tsp salt, and 1/2 tsp pepper in bowl three.
  4. Dredge the chicken. Coat each piece in flour, dip in egg, and press firmly into the Panko mixture until completely covered and dry to the touch.
  5. Heat 3 tbsp of oil in a skillet over medium high heat. Cook for 4 minutes per side until deep golden brown and the internal temp hits 74°C.
  6. Split the 4 hoagie rolls and toast them in the oven or the same skillet until the edges are bronze and firm.
  7. Place one slice of provolone on each hot chicken cutlet.
  8. Spoon 60ml (1/4 cup) of warmed marinara over the provolone.
  9. Top with 30g (1/4 cup) shredded mozzarella per sandwich and broil for 2 minutes until the cheese is bubbling and slightly charred.
  10. Top with fresh basil leaves and close the sandwich.