Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 large chicken breasts (about 1¼ lb total), halved to 4 cutlets
- Kosher salt and black pepper
- 1/2 cup all-purpose flour
- 2 large eggs + 1 tbsp water
- 1 cup panko + 1/2 cup finely grated Parmesan
- 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp onion powder
- 1/2 cup neutral oil (for shallow frying)
- 4 soft Italian rolls (6-inch), split
- 2 tbsp unsalted butter, melted + 1 small garlic clove, minced + 1 tbsp chopped parsley
- 1 cup marinara sauce, warmed
- 6 oz low-moisture mozzarella, sliced or shredded
- Fresh basil leaves; extra Parmesan; red pepper flakes (optional)
Do This
- 1) Pound chicken to 1/3-inch thickness; season both sides with 1 tsp salt and 1/2 tsp pepper.
- 2) Dredge: flour → egg → panko-Parmesan mix; press firmly. Rest breaded cutlets 10 minutes.
- 3) Fry in 350°F oil, 3–4 minutes per side, until deep golden and 165°F internal; drain on rack.
- 4) Warm marinara on low. Stir butter, garlic, and parsley together for garlic butter.
- 5) Brush rolls with garlic butter; broil cut-side up until golden, 1–2 minutes.
- 6) Assemble: roll + spoon of marinara + cutlet + more marinara + mozzarella; broil 1–2 minutes to melt. Finish with basil and Parmesan; serve hot.
Why You’ll Love This Recipe
- Ultra-crispy cutlet meets gooey mozzarella and bright marinara—classic comfort in sandwich form.
- Garlic-buttered, toasty roll keeps every bite rich and fragrant.
- Simple, supermarket-friendly ingredients with dependable, repeatable results.
- Great for game day, casual dinners, or make-ahead crispy cutlets for fast assembly.
Grocery List
- Produce: Garlic, fresh basil, fresh parsley (optional), lemon (optional for serving)
- Dairy: Low-moisture mozzarella, Parmesan, eggs, unsalted butter
- Pantry: Boneless skinless chicken breasts, panko breadcrumbs, all-purpose flour, marinara sauce, Italian/soft sub rolls, neutral oil, dried oregano, garlic powder, onion powder, kosher salt, black pepper, red pepper flakes (optional)
Full Ingredients
Chicken Cutlets
- 2 large boneless skinless chicken breasts (about 1¼ lb/565 g total), halved horizontally to make 4 cutlets
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Breading Station
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs + 1 tbsp water (for egg wash)
- 1 cup (50 g) panko breadcrumbs
- 1/2 cup (45 g) finely grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For Frying
- 1/2 cup neutral oil (canola, vegetable, or light olive oil), for shallow frying
Garlic Butter
- 2 tbsp unsalted butter, melted
- 1 small garlic clove, minced
- 1 tbsp finely chopped fresh parsley
- Pinch kosher salt
Assembly & Toppings
- 4 soft Italian/sub rolls (6-inch), split
- 1 cup (240 ml) marinara sauce, warmed
- 6 oz (170 g) low-moisture mozzarella, sliced or shredded
- 1/2 cup loosely packed fresh basil leaves, torn
- 2 tbsp extra Parmesan, for finishing
- Red pepper flakes, optional
Step-by-Step Instructions
Step 1: Pound and season the cutlets
Place each chicken piece between two sheets of parchment and pound to an even 1/3-inch thickness with a meat mallet or rolling pin. Pat dry. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Even thickness helps the chicken cook quickly and evenly while staying juicy.
Step 2: Set up the breading station
Arrange three shallow bowls: (1) flour, (2) eggs whisked with 1 tablespoon water, (3) panko mixed with Parmesan, oregano, garlic powder, and onion powder. Working one cutlet at a time, coat in flour (shake off excess), dip in egg (let excess drip), then press firmly into the panko mixture to fully coat. Really press to adhere a thick, even layer.
Step 3: Rest the breaded cutlets
Set breaded cutlets on a wire rack and let rest 10 minutes. This small pause hydrates the crumbs and helps the coating stick through frying, so you get a shatteringly crisp crust that won’t slide off.
Step 4: Shallow-fry to deep golden
Heat 1/2 cup neutral oil in a large skillet (10–12 inch, preferably cast iron) over medium to medium-high until it reaches 350°F. Fry 2 cutlets at a time, 3–4 minutes per side, until deeply golden and the thickest part hits 165°F. Adjust heat to maintain 325–350°F. Transfer to a clean rack to drain; repeat with remaining cutlets. Keep warm in a 200°F oven if desired.
Step 5: Warm the marinara
In a small saucepan over low heat, warm 1 cup marinara until gently simmering, 3–5 minutes. Season to taste with a pinch of salt or red pepper flakes. Keep warm on the lowest heat.
Step 6: Toast the rolls with garlic butter
Preheat the broiler to High with the rack 6 inches from the heating element. Stir together melted butter, minced garlic, parsley, and a pinch of salt. Place split rolls, cut-side up, on a baking sheet and brush with the garlic butter. Broil until the edges are golden, 1–2 minutes. Watch closely—broilers vary and they can burn fast.
Step 7: Assemble, melt, and serve
On each toasted roll, spoon 1–2 tablespoons marinara, add a crispy cutlet, top with another spoonful of marinara, then add mozzarella. Broil 1–2 minutes until the cheese is melted and just starting to bubble. Finish with torn basil and a sprinkle of Parmesan (and red pepper flakes, if you like). Serve immediately with extra warm marinara on the side.
Pro Tips
- Resting breaded cutlets for 10 minutes before frying prevents the coating from slipping and improves crunch.
- Use low-moisture mozzarella for the best melt without sogginess.
- Keep sauce mostly on top of the cutlet, not the bottom roll, to preserve bread texture.
- Maintain oil temperature between 325–350°F; too cool = greasy, too hot = burnt coating.
- For easy clean-up, line the sheet pan under your rack with foil to catch drips.
Variations
- Spicy Arrabbiata: Use spicy marinara and add a pinch of crushed red pepper to the panko mix.
- Provolone Twist: Swap mozzarella for sharp provolone; broil until lightly blistered.
- Air Fryer: Spray breaded cutlets with oil and air fry at 390°F for 10–12 minutes, flipping halfway, until 165°F. Assemble and broil to melt.
Storage & Make-Ahead
Bread and fry cutlets up to 2 days ahead; cool, then refrigerate in an airtight container with parchment between pieces. Re-crisp at 425°F on a rack for 8–10 minutes (or air fry at 380°F for 5–7 minutes) before assembling. Garlic butter can be made 3 days ahead; keep chilled. Warm marinara separately. Assembled sandwiches are best eaten immediately; leftovers lose crispness. Store any extra fried cutlets up to 2 days in the fridge or 2 months in the freezer (wrap tightly); reheat as above.
Nutrition (per serving)
Approx. 800–900 calories; 50 g protein; 64 g carbohydrates; 32–38 g fat; 10–13 g saturated fat; 1,100–1,400 mg sodium; 5 g sugar; 3 g fiber. Values will vary based on roll size, oil absorption, and cheese brand.
