Instructions

• Preheat your broiler and position the oven rack about 6–8 inches from the heat source.
• Set up three shallow dishes: in the first combine ½ cup all-purpose flour, ½ teaspoon salt, and ¼ teaspoon ground black pepper; in the second beat 2 eggs; in the third mix 1½ cups dried breadcrumbs, ½ cup freshly grated Parmesan, and 1 teaspoon Italian seasoning.
• Pat the 2 chicken breasts (sliced into 4 thin cutlets) dry with paper towels. Working one at a time, dredge each cutlet in the flour mixture, shake off excess, dip into the beaten eggs, then press into the breadcrumb mixture so the coating adheres. Repeat until all 4 cutlets are coated; set them on a plate.
• Pour about 1–2 cups canola or vegetable oil into a large skillet (enough for shallow frying) and heat over medium-high until the oil shimmers. Fry the cutlets in batches without overcrowding, turning once, until golden brown and cooked through. Use an instant-read thermometer to confirm the internal temperature reaches 165°F (74°C). Transfer cooked cutlets to a wire rack or sheet pan to drain and keep crisp.
• While the cutlets are frying, drizzle the sliced bread (the baguette or rolls, halved) with 2 tablespoons olive oil and place them under the preheated broiler until lightly toasted—watch closely to avoid burning.
• After all cutlets are fried and resting on the wire rack, evenly top each cutlet with ¼ cup marinara sauce (divide the 1 cup total) and approximately ¼ cup shredded mozzarella (divide the 1 cup total).
• Place the sauced cutlets under the broiler just until the mozzarella melts and bubbles (watch carefully so the cheese does not burn).
• Chop the 8–10 fresh basil leaves and divide them among the 4 cutlets (about 2–3 leaves’ worth per cutlet), sprinkling the basil on top of the melted cheese.
• Assemble the sandwiches by placing each topped chicken cutlet on a toasted bread half, cover with the top half, and serve immediately.