Chicken Parmesan Sandwich Recipe

Preparing the Chicken Breasts

1. Start by butterflying the chicken breasts. Place each breast on a cutting board, and with a sharp knife, cut it in half horizontally. This will give you thinner pieces, perfect for frying. If they are too large, use a meat mallet to pound them so they have the same thickness, around ¼” (slightly thicker than ½ cm).
2. Season the chicken breasts with salt and pepper. Then, set up your breading station with three bowls: a shallow one with flour, a deep one with beaten eggs, and another shallow one with a mix of breadcrumbs and grated Parmesan cheese.
3. Dredge the chicken pieces in the flour, shaking off any excess. Dip them into the beaten eggs, ensuring they are fully coated. Press them into the breadcrumb mixture, covering both sides well.
4. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Once hot, add the breaded chicken pieces. Fry for about 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate lined with paper towels to drain any excess oil.
5. Alternatively, for a healthier version, you can air fry them following this "Crispy Breaded Air Fryer Chicken Cutlets" recipe.

Assembling the Sandwich

1. Mix pesto and mayonnaise in a small bowl, and set it aside.
2. Cut the ciabatta rolls in half and, if you prefer, toast them lightly in a toaster or under the broiler to add some crunch. Spread a tablespoon of pesto mix over each roll.
3. While the chicken is resting, warm up the marinara sauce in a small saucepan over low heat.
4. Place a piece of fried chicken on the bottom half of each roll. Spoon a generous amount of marinara sauce over the chicken. Top with two slices of mozzarella cheese per sandwich.
5. If you want the cheese to be perfectly melted and bubbly, place the assembled sandwiches (without the top half of the rolls) under a broiler for a couple of minutes. Keep a close eye on them to prevent burning.
6. Add fresh basil leaves on top of the melted cheese if desired, and close the sandwiches with the top half of the rolls.