Combine flour, salt, and white pepper in one shallow dish for dredging.
Beat eggs and put in another shallow dish for egg wash
Blitz parm crisps and Italian seasoning in a blender or use a mortar and pestle, then whisk into panko crumbs in a third shallow dish.
Cut chicken breast roughly in half lengthwise so they’ll fit into your hoagie rolls.
Place a large skillet on your stove over medium heat and add the oil and heat until shimmering.
Dredge chicken first in flour, then egg wash, then coat in panko/parm mix and then add to hot pan, working in batches and frying until deep golden brown on each side. Place finished chicken on a wire rack placed on a baking sheet so it stays crisp until all chicken is cooked. top chicken with marinara (jarred works, but, I used this recipe to make some from scratch in a pressure cooker and I’m never going back https://www.seriouseats.com/recipes/2016/10/pressure-cooker-tomato-sauce.html ). Top with more mozzarella than you think you need because there’s not such thing as too much cheese, and then place in a broiler until cheese is melty and starting to brown. While cheese is melting, prep your rolls.
I spread garlic confit and olive oil on the bottom half, and butter on the top half of the roll and grilled them on high heat, cut sides down, for about 5 minutes, but you could use just butter or oil if you don’t feel like making garlic confit ahead of time (recipe below). Rolls are from Sam’s club btw since everyone seems to be asking, but any sturdy roll or baguette will work well.
Once your cheese is broiled to perfection, assemble your hoagies, slice in half if you prefer and serve!
Garlic confit:
Metric fuckton of whole, peeled garlic cloves
EVOO to cover
Preheat oven to 275 degrees. Put garlic in an oven safe saucepan, cover with EVOO, and put a lid on it and put it in the oven. Let cook at least 2 hours or until all cloves are golden brown and soft. Store garlic confit in fridge in an airtight container with just enough oil to cover and spread on everything you could ever imagine. Reserve the rest of the oil and use your newly made garlic oil to add a roasted garlic flavor to any dish.
