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Ingredients
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Chicken
Sauce
Assembly & Bread
Method
Chicken
- 1
Pound and season
Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Gently pound with a meat mallet or rolling pin until about 1/2 inch thick and even. Season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.
- 2
- 3
Dredge the chicken
Working one piece at a time, dredge each chicken breast in flour (shake off excess), dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Place breaded cutlets on a tray and let rest 5 minutes so coating adheres.
- 4
Pan-fry
Heat a large skillet over medium-high heat and add 4 tbsp olive oil. When oil is hot but not smoking, add 2 cutlets (do not crowd). Fry 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Transfer to a paper-towel-lined plate and keep warm. Repeat with remaining cutlets, adding a bit more oil if needed.
Sauce
- 5
Sauté aromatics
While the chicken rests, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1/2 finely chopped onion and sauté 3-4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
- 6
Simmer sauce
Stir in 14 oz crushed tomatoes and 1 tbsp tomato paste. Add 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp sugar (optional), 1/2 tsp salt and 1/4 tsp pepper. Bring to a gentle simmer, reduce heat to low, and simmer 8-10 minutes to thicken slightly and meld flavors. Taste and adjust seasoning.
Assembly & Bread
- 7
Preheat broiler
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with foil for easy cleanup.
- 8
Assemble chicken parm on rolls
Slice the 4 seeded rolls horizontally. Optional: spread 1/2 tbsp softened butter on each cut side and toast under the broiler 30-60 seconds until lightly golden. Spoon a few tablespoons of the tomato sauce onto the bottom half of each roll to prevent sogginess. Place one fried chicken cutlet on each roll bottom. Spoon 2-3 tbsp sauce over each cutlet. Top each with about 2 oz sliced fresh mozzarella. Sprinkle each with ~1/2 tbsp grated Parmesan.
- 9
Melt cheese
Place assembled open-faced rolls on the prepared baking sheet and broil 1-2 minutes, watching carefully, until the mozzarella is melted and bubbly and edges begin to brown.
- 10
Finish and serve
Remove from oven, add 2 basil leaves per sandwich if using, and place tops on sandwiches. Serve immediately with extra sauce on the side if desired.