Ingredients:

  • 2 large boneless, skinless chicken breasts (approx. 500g)
  • 1/2 cup (60g) all-purpose flour
  • 2 tbsp (15g) cornstarch
  • 2 large eggs, beaten
  • 1 1/2 cups (90g) panko breadcrumbs
  • 1/2 cup (45g) grated parmesan cheese
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) dried oregano
  • Salt and black pepper to taste
  • 1 cup (240ml) high-quality marinara sauce
  • 4 thick slices low-moisture part-skim mozzarella cheese
  • 1/4 cup (10g) fresh basil leaves, chiffonade
  • 1 large Italian baguette or 4 ciabatta rolls
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 clove garlic, halved

Instructions:

  1. Slice chicken breasts in half horizontally to create 4 thinner cutlets. Place them between sheets of plastic wrap and gently pound them to a 1/2 inch thickness until they are uniform and flat.
  2. Whisk 1/2 cup flour and 2 tbsp cornstarch in one bowl; beat 2 eggs in the second; mix 1 1/2 cups panko, 1/2 cup parmesan, garlic powder, and oregano in the third. Season each bowl with a pinch of salt to layer the flavors.
  3. Heat 1 tbsp olive oil in your skillet over medium high heat. Dip each cutlet in flour, then egg, then the panko mixture, pressing firmly until the breading is thick and even.
  4. Place the chicken in the hot oil and cook for 3 to 4 minutes per side until the crust is deep golden brown and rigid.
  5. While the chicken rests, slice your baguette or rolls and toast them under the broiler for 1 minute until the edges are charred and the center is firm.
  6. Take the halved garlic clove and rub the cut side vigorously over the toasted bread. This deposits essential oils directly into the crumb for massive flavor.
  7. Place the cooked chicken cutlets on the bottom half of the toasted rolls. Top each with a generous spoonful of marinara and a slice of mozzarella.
  8. Return the open faced sandwiches to the broiler for 1 to 2 minutes until the cheese is bubbling and spotted with brown.
  9. Sprinkle the fresh basil chiffonade over the molten cheese and close the sandwiches. Serve immediately while the cheese is still stretchy and hot.