Ingredients:

Chicken

• 2 large Chicken Breasts, about 1 lb, sliced in half lengthwise

• 1/2 cup Flour

• 1 tsp. EACH: Garlic Powder, Black Pepper, Salt

• 1 cup Panko Breadcrumbs

• dried basil and oregano

• 2 large Eggs, beaten

• 2 cups Cooking Olive Oil, for frying

Sandwiches

• 1-2 Baguettes

• 2 tbsp. Olive Oil

• 1/3 cup Fresh Parsley, chopped

• 2 balls Fresh Mozzarella, thinly sliced

• 1/3 cup Grated Parmesan

Pasta Sauce

• 4 Tbsp tomato paste

• 3 Tbsp diced shallot

• 1 Tbsp minced garlic

• 2/3 cup heavy whipping cream

• salt and pepper to taste

Instructions 

Pasta sauce

1. in a pan over medium heat, saute the garlic and shallots for a few minutes until golden

2. add the tomato paste and stir for about a minute.

3. add whipping cream and seasonings. Stir until fully incorporated and adjust as necessary.

Chicken

1. Slice the 2 large chicken breasts in half lengthwise. Place in a ziplock bag, press down to remove any air, then seal. Use a kitchen mallet to pound out the chicken pieces to be 1/4″ thick or thinner.

2. Heat up your cooking oil in a skillet over medium high heat

3. Set up your station with 3 large plates or bowls. Add the beaten eggs to one bowl. Combine the flour and spices in the second bowl. Add the panko breadcrumbs to the third bowl.

4. Dredge each chicken piece through the flour mixture, then the beaten eggs, then the breadcrumbs until well coated.

5. Fry the chicken pieces in batches of 1-2 pieces for 3-5 minutes on each side, until golden brown and crispy.

6. Place the chicken on a paper towel lined wire rack.

Assemble the sandwiches

1. Slice the baguettes in half lengthwise. Drizzle generously with the olive oil. Broil in the oven for 2-4 minutes, until golden.

2. Spread a layer of the pasta sauce on top of each, followed by thinly sliced mozzarella.

3. Place back in oven until cheese is melted.

4. Remove and add your chicken, grated parmesan and any remaining sauce and serve!