Pound the chicken breasts to ½ inch thick between plastic wrap and season with salt and pepper. Set up flour, beaten eggs, and a mix of panko, Parmesan, and garlic powder for breading. Dredge each cutlet in flour, then egg, then press into the panko mixture.

Heat ½ cup olive oil in a skillet over medium-high heat. Fry cutlets in batches for 3 to 4 minutes per side, until golden and the internal temperature hits 165°F. Transfer to a rack or paper towels.

Arrange fried cutlets on a foil-lined sheet pan, top each with 2 tablespoons marinara and mozzarella, then broil 2 to 3 minutes until bubbly and golden.

Butter the cut sides of each roll and broil, cut side up, for 1 minute until lightly toasted.

Place each cutlet on a toasted roll, add a little more marinara and fresh basil, close, and serve immediately.