Description
A crispy, golden chicken cutlet layered with rich marinara sauce and melted mozzarella, all tucked inside a warm toasted roll. This hearty sandwich delivers classic Italian-inspired comfort in every bite.
Ingredients
4 boneless skinless chicken breasts
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 1/2 cups Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt to taste
Black pepper to taste
1/2 cup vegetable oil for frying
1 1/2 cups marinara sauce
8 slices fresh mozzarella cheese
4 sandwich rolls or hoagie buns
2 tablespoons unsalted butter, softened
2 tablespoons chopped fresh basil (optional)
Instructions
- Place the chicken breasts between sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and black pepper.
- Prepare three shallow bowls: add flour to the first; whisk eggs with milk in the second; mix breadcrumbs, Parmesan cheese, garlic powder, and oregano in the third.
- Dredge each chicken breast in flour, dip into the egg mixture, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium heat. Fry chicken for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Preheat the oven to 375°F (190°C). Place fried chicken on a baking sheet, spoon marinara sauce over each piece, and top with mozzarella slices.
- Bake for 8 to 10 minutes until cheese is melted and bubbly.
- Butter the inside of each sandwich roll and toast lightly in the oven or in a skillet until golden.
- Place a chicken cutlet onto each toasted roll, sprinkle with fresh basil if desired, and serve immediately.
Notes
Swap mozzarella with provolone for a sharper flavor.
Add red pepper flakes to the breadcrumbs or sauce for extra heat.
For a lighter version, bake breaded chicken at 400°F until crispy, lightly spraying with oil.
Store chicken separately from rolls in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 10–15 minutes to maintain crispiness.
Freeze cooked cutlets tightly wrapped for up to 2 months and reheat in the oven until hot and crisp.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Fry and Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 165 mg
