Ingredients
Scale
2 lbs very thin chicken cutlets
1 cup light olive oil
6 eggs
2 cups of flour
2 cups of plain breadcrumbs
1 tablespoons dried parsley
1 teaspoon salt
1 teaspoon black pepper
1 quart of Marinara sauce
½ lb sliced provolone cheese
½ cup grated Romano cheese
4–5 fresh basil leaves
Instructions
- Get a large skillet and add oil. Place it on medium heat. Bring to 350 degrees.
- Preheat your oven to 350 degrees.
- Set up breading station with seasoned flour, eggs and breadcrumbs
- Dredge chicken in flour on both sides.
- Dip floured chicken in egg wash and allow excess egg to drip off.
- Place chicken in breadcrumbs and push down on both sides so it sticks good.
- Place chicken in a frying pan and cook for about 2 minutes on each side.
- When chicken is cooked, place on a paper towel lined plate or wire rack. Season them with salt.
- Dip cutlets in tomato sauce for complete coverage.
- Place on a baking sheet and cover with grated Romano cheese and sliced provolone cheese.
- Place the baking sheet in a 350 degree preheated oven until the cheese is melted. This should take about 5 minutes.
- Remove the chicken from the oven and place inside of the roll.
- Add some extra sauce, extra grated cheese and fresh basil.
- Enjoy!