Chicken Parm Sandwich

Place chicken breasts between plastic wrap or in a zip-top bag and pound with a meat mallet until they are approximately 1/4 inch thick.

Set up three shallow bowls: one with flour mixed with 1/2 tsp salt and 1/4 tsp black pepper; one with beaten eggs; one with breadcrumbs mixed with 1/4 cup grated parmesan and 1/4 tsp black pepper.

Dredge each pounded chicken breast in the flour mixture, coating both sides and shaking off excess. Dip in beaten egg, then coat evenly with the breadcrumb mixture. Set aside on a plate.

Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Carefully lay the breaded chicken breasts in the hot oil and fry for 5–6 minutes until golden brown on the first side. Flip and fry for another 4–5 minutes until the second side is golden and the internal temperature reaches 165°F.

Transfer the fried chicken to a paper towel–lined plate to drain briefly. Preheat the oven to 400°F.

Arrange the fried chicken breasts in a baking dish or on a sheet pan. Spoon 1/2 cup marinara sauce over each chicken breast. Top each with 3 oz mozzarella cheese.

Bake for 8–10 minutes until the cheese is melted and bubbly.

Lightly toast the bread slices. Place one cheese-topped chicken breast on each slice of bread.

Garnish with fresh chopped parsley and serve immediately while warm.