Ingredients – ½ cup flour – 3 eggs – 1 cup panko-style bread crumbs – salt and pepper – ½ teas paprika – 1 lbs chicken cutlets thin – ¼ cup vegetable oil – 2 garlic cloves – 1 14.5 oz can diced tomatoes – 1 teas red pepper flakes – 4 sub rolls – 4 oz shredded parmesan and mozzarella cheeses
1. Heat the oven to 400 degrees F. 2. Pat the chicken dry and season with salt and pepper. Arrange the flour in a shallow dish and the panko and paprika in another dish. Whisk the eggs in a final dish.
3. In a large skillet, heat 3 tbs vegetable oil over medium heat. Dredge the chicken in the flour, then in the eggs, and finally toss each in the panko. Place in the skillet.
4. Heat the remaining oil. Add the garlic and cook. Add the red pepper flakes and canned tomatoes. Allow the tomatoes to cook, while their juices thicken. Smash large chunks of tomato with a potato masher or fork. Season with salt and pepper to taste.
5. Working on a baking sheet, divide the chicken up over the sub rolls and top with hefty portions of sauce. Sprinkle each with cheese. Place in the oven and toast until cheese is melty and awesome.