Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Sandwich
Method
Chicken & Sandwich
Prepare chicken
Butterfly each chicken breast by slicing through the long side nearly to the edge and opening like a book, or halve horizontally to make two thinner cutlets. If pieces are uneven, pound gently between plastic wrap to about 1/2 inch thickness.
Season and set up breading station
Season both sides of each chicken piece with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp garlic powder (adjust remaining seasoning proportionally). Set up three shallow dishes: (1) flour, (2) beaten egg mixed with 2 tbsp milk, (3) breadcrumbs mixed with 1/4 cup grated Parmesan, remaining 1/4 tsp black pepper and 1/4 tsp garlic powder.
Dredge the chicken
Working one piece at a time, dredge chicken in flour shaking off excess, dip into egg wash letting excess drip off, then press firmly into breadcrumb mixture to coat evenly on all sides.
Pan-fry chicken
Heat a large skillet over medium heat and add 3 tbsp oil. When oil is shimmering, add breaded chicken pieces without crowding. Fry 3-4 minutes per side until golden brown and internal temperature reaches 160°F (71°C). If browning too quickly, reduce heat to medium-low. Transfer to a baking sheet.
Top with sauce and cheese
Preheat oven broiler (or oven to 425°F / 220°C). Spoon about 1/4 cup marinara sauce over each fried chicken piece, spreading to cover the top. Place 3 oz fresh mozzarella (sliced or shredded) on each piece. If desired, sprinkle a pinch of additional grated Parmesan.
Melt cheese
Place the baking sheet under the broiler 2–4 inches from the heat source for 2–4 minutes until the cheese is melted and bubbly and edges begin to brown. If using oven at 425°F, bake 5–7 minutes. Internal temperature should reach 165°F (74°C) when finished.
Assemble sandwiches
Place each sauced, cheesy chicken cutlet on the bottom half of a toasted roll. Spoon an additional 2 tbsp marinara over the cheese if you like extra sauce. Top with fresh basil leaves (3 per sandwich) and the top bun.
Finish and serve
Serve immediately with remaining marinara on the side for dipping. Adjust salt and pepper to taste at the table.