Slice the chicken breasts in half horizontally to create thin cutlets. This will help the chicken cook quickly and stay juicy inside.

Set up a dredging station:

In one shallow bowl, whisk the egg.

In another, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.

Coat the chicken: Dip each chicken cutlet into the egg, then coat it in the breadcrumb mixture, pressing down lightly to ensure a generous layer.

Heat the olive oil in a large skillet over medium heat.

Once the oil is hot, carefully place the breaded chicken cutlets in the skillet. Cook for about 3-4 minutes per side, or until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F).

Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

Preheat your oven to 350°F (if you prefer a slightly crispier sandwich).

Lightly toast the hoagie rolls in the oven or on a skillet for a few minutes until golden and crisp.

Spread marinara sauce on the bottom half of each roll, then place a fried chicken cutlet on top.

Spoon more marinara sauce over the chicken, followed by a generous sprinkle of shredded mozzarella cheese.

Place the assembled sandwiches on a baking sheet and pop them into the oven for about 5-7 minutes, or until the cheese is melted and bubbly.

For extra flavor, you can brush the top of the rolls with melted butter before baking to make them extra golden and flavorful.

Once out of the oven, top your Chicken Parm Sandwiches with a few fresh basil leaves for a pop of color and fresh flavor.

Serve immediately with a side of crispy fries or a simple salad for a complete meal.