Baked Chicken Parmesan Sandwiches

• Meat

  • 4 Chicken breast cutlets, thin
  • 1 cup Pepperoni marinara cheese

• Produce

  • 8 Basil, leaves

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Marinara sauce, prepared

• Oils & Vinegars

  • 1 Cooking spray
  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 4 Hoagie rolls
  • 1 cup Italian breadcrumbs

• Dairy

  • 2 tbsp Butter
  • 1 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese, grated

• Other

  • 4 sheets Heavy-duty aluminum foil

Found on flavorite.net

Directions

• Season chicken cutlets with salt and pepper. Combine bread crumbs and parmesan cheese; dip cutlets in egg, then in bread crumb mixture. Melt the butter and olive oil in a large skillet. Working in batches, cook the chicken cutlets until browned and crispy.
• Spray each sheet of aluminum foil lightly with cooking spray. Add the bottom of a roll to each sheet. Top each with 1/4 cup shredded mozzarella, a chicken cutlet, 1/4 cup of marinara, the pepperoni marinara cheese or pepperoni, and two basil leaves. Add the roll top. Wrap loosely, being sure all of the edges are sealed.
• Cook sandwiches on a baking sheet in a 350-degree oven for 30 minutes. Let stand 5 minutes before unwrapping.