📖 Instructions

1. First things first, get your chicken ready. If you're using thicker chicken breasts, slice 'em in half horizontally to get thinner cutlets. Pound 'em out gently to an even thickness – about 1/2 inch should do it. This helps them cook evenly and quickly.
2. Set up your breading station. In one shallow bowl, whisk the eggs with a splash of milk. In another bowl, mix together the breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Make sure everything's evenly distributed.
3. Now, dredge each chicken cutlet in the flour, shaking off any excess. Dip it into the egg mixture, letting the extra drip off. Finally, coat it thoroughly in the breadcrumb mixture, pressing gently to make sure the breadcrumbs stick.
4. Heat about 1/2 inch of olive oil in a large skillet over medium heat. Once the oil is hot (but not smoking!), carefully place the breaded chicken cutlets in the skillet. Don't overcrowd the pan – you might need to cook them in batches.
5. Cook the chicken for about 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and place it on a wire rack to drain off any excess oil.
6. While the chicken is cooking, warm up the marinara sauce in a saucepan over low heat. If you're using store-bought sauce, feel free to jazz it up with some extra garlic, herbs, or a pinch of red pepper flakes.
7. Time to toast the bread! Lightly toast the ciabatta rolls or your choice of bread slices. This adds a nice texture and prevents the sandwich from getting soggy.
8. Spread a thin layer of marinara sauce on the bottom half of each toasted roll. Place a cooked chicken cutlet on top of the sauce. Spoon more marinara sauce over the chicken, then sprinkle generously with shredded mozzarella cheese and a bit more grated Parmesan.
9. Place the assembled sandwiches on a baking sheet and pop them under the broiler for a minute or two, just until the cheese is melted and bubbly. Keep a close eye on them to prevent burning!
10. While the cheese is melting, prepare your other sandwich ingredients. Slice the tomato, and crisp the bacon if you haven't already. I like a slighty runny egg if you want to add that too. Omg!
11. Carefully remove the baking sheet from the oven. Top the chicken with tomato slices, crispy bacon (if using), and fresh basil leaves. Drizzle with a bit of balsamic glaze, if desired. Place the top half of the toasted roll over the filling.
12. Using a bread knife, slice the Chicken Parmesan Club Sandwich in half. Serve immediately and prepare to be amazed. Enjoy every single bite!