Prepare the Dredging Station

• In a shallow bowl, whisk together the eggs.
• In a separate bowl, mix the breadcrumbs, garlic powder, onion powder, dried basil, salt, pepper, and grated Parmesan cheese.
• Place flour in a third shallow bowl.

Dredge the Chicken

• Slice the chicken breasts in half lengthwise to create cutlets.
• Coat each cutlet in flour, then dip into the whisked eggs, followed by the breadcrumb mixture.
• Repeat the egg and breadcrumb step to double-dredge for extra crispiness.

Fry the Chicken

• Heat canola oil in a large pan over medium-high heat.
• Fry the cutlets for 3-4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
• Remove and place on a wire rack.

Melt the Cheese

• Place the fried chicken cutlets on a baking sheet.
• Top each with mozzarella slices and broil for 2-3 minutes, until the cheese is melted and bubbly.

Toast the Hoagie Rolls

• Slice the hoagie rolls in half and brush with melted butter mixed with garlic salt.
• Toast under the broiler for 1-2 minutes, until golden brown.

Assemble the Sandwiches

• Spoon marinara sauce onto each toasted roll.
• Place the cheesy chicken cutlet on top.
• Sprinkle with fresh chopped basil, close the sandwich, and serve hot.