Chicken Parmesan Sandwiches

4 thin chicken breast cutlets
Salt and pepper, to lightly season
1 egg, beaten
1 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
2 Tbsp butter
2 Tbsp olive oil
1 cup prepared marinara sauce
1 cup shredded mozzarella cheese
1 cup sliced pepperoni slices
Dried chopped basil
4 hoagie rolls, cut in half lengthwise
4 sheets aluminum foil
non-stick cooking spray

Season chicken cutlets with salt and pepper.  Pour beaten egg into one plate.  Combine bread crumbs and parmesan cheese on another plate and mix.  Dip cutlets in egg, then in bread crumb mixture.  Melt the butter and olive oil in a large skillet.  Working in batches, cook the chicken cutlets until browned and crispy.  Spray each sheet of aluminum foil lightly with cooking spray.  Add the bottom of a roll to each sheet.  Top each with 1/4 cup shredded mozzarella, a chicken cutlet, 1/4 cup marinara, pepperoni slices (enough to cover the chicken), and a few shakes of basil.  Add the roll top.  Wrap loosely, being sure all the edges are sealed.  Cook sandwiches on a baking sheet at 350 degrees for 30 minutes.  Let stand 5-8 minutes before unwrapping.

Serves 4