Ingredients:

  • 4 thin chicken cutlets (approximately 440g total raw weight)
  • 1 cup Panko breadcrumbs (90g)
  • ½ cup all-purpose flour
  • 2 large eggs
  • 2 Tbsp grated Parmesan cheese
  • ½ cup robust marinara sauce
  • 1 cup Mozzarella/Provolone blend (4 oz)
  • 8 slices sourdough or Pullman loaf
  • As needed butter or mayonnaise, for grilling (approx. 2 Tbsp)
  • Salt, pepper, and oregano, to taste

Instructions:

  1. Pat the chicken cutlets dry. Create a standard dredging station: one plate with flour seasoned with salt, pepper, and oregano; one shallow bowl with beaten eggs; and a third plate with panko breadcrumbs mixed with grated Parmesan. Dredge each cutlet first in flour, shaking off excess, then in egg, and finally press firmly into the panko mixture to coat fully.
  2. Heat 1/2 inch of oil (not listed as ingredient, but required for shallow frying) in a large skillet over medium-high heat. Fry the breaded cutlets for about 3 to 4 minutes per side, until deeply golden brown and cooked through (internal temperature of 165°F/74°C). Remove to a wire rack to drain and set aside.
  3. Butter or lightly spread mayonnaise on one side of each bread slice. Turn four slices over (unbuttered side up). Layer the interior components: a quarter of the cheese blend, one fried chicken cutlet, 2 Tbsp of marinara sauce, and the remaining cheese blend. Top with the second slice of bread, buttered side facing outward.
  4. Heat a large skillet or griddle over medium-low heat. Place the sandwiches in the pan. Cook for 3 to 5 minutes per side, pressing gently with a spatula, until the bread is a deep golden crust and the cheese is completely melted and gooey. Slice in half and serve immediately.