Pound the chicken breasts to an even thickness using a meat tenderizer.

Season both sides with salt and pepper.

“Getting that chicken perfectly thin ensures a quick cook time and juicy results!”

Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Panko breadcrumbs and grated Parmesan.

Dip each chicken breast first in flour, then egg, and finally in the breadcrumb mixture.

“Each layer adds to the crunch and flavor, making it utterly irresistible.”

Heat olive oil in a skillet over medium heat.

Fry the chicken until golden brown on each side and cooked through, about 4 minutes per side.

“The sizzle when chicken hits the oil is the sound of deliciousness starting!”

Preheat your oven to 375°F (190°C).

Place the fried chicken on a baking sheet.

Top each piece with marinara sauce and two slices of mozzarella.

Bake until the cheese is bubbly and golden, about 10 minutes.

“Melty cheese and rich marinara bring this chicken parm sandwich together!”

Toast the ciabatta rolls lightly.

Place a piece of the cheesy chicken on each roll.

Garnish with fresh basil if desired.

“The final touch of basil will give a fresh contrast to the rich flavors!”