• Start by making the Basil aioli spread. Refrigrate until ready to use.
• Cut the chicken breasts in half lengthwise. Trim any fat off Lay out parchment, wax paper, or even plastic wrap on the counter. Lay the chicken out. Cover with a second sheet of parchment and pound until very thin and even.
• I use a kitchen hammer. Season with salt and pepper. Get out 3 shallow bowl. In one add 1/2 cup of flour, in the second add 2 eggs and whisk. In the third bowl add 1 1/2 cups of Italian breadcrumbs, 1/2 tsp of garlic powder.
• Stir the seasonings into the breadcrumbs. Get a platter or large plate out. Now dip each breast in the flour. Flip to coat and move to the eggs. Again, flip to coat. Now lastly into the breadcrumbs. Press down to coat well. Move to the platter and cover with plastic wrap. Pop in the fridge. I like to clean up and sanitize my counter at this point before moving forward.
• To cook the chicken. Add about 3 inches of vegetable oil to a large pan. I use a 12" cast iron. Turn the heat to medium and let it slowly get hot. When ready, carefully add 2 breasts at a time. Cook until golden brown on one side and then flip. I keep a thermometer close by and check the temp after the second side is golden. It is safe to eat at 165° Move to a cooling rack with paper towels underneath or a plate with paper towels on it. Now cook the remaining breasts. Once done, let it rest a bit and move on the rest of the recipe.

Assembly

• In a small bowl, mix the butter and 1 tbsp. of parsley.

  Spread on the Italian rolls.
• Now spread the aioli on the bottom roll.
• Add a chicken breast on the bottom half of the roll, spread on the sauce, and top with some mozzarella and parmesan cheese.
• I like to set all the sandwiches on a baking sheet and pop it under the broiler for 1-3 minutes. Watch carefully so it doesn't burn. We just want a light golden color to form on the cheese.
  
• Sprinkle the cheese with fresh parsley. Close the roll and brush with any remaining butter and herbs.

  Enjoy with extra dipping sauce.