In a shallow bowl, whisk the flour with salt and ground black pepper.
In a separate dish, beat eggs.
In a third dish, combine the breadcrumbs with Parmesan and Italian seasoning.
Dredge each chicken cutlet in flour mixture, followed by the egg mixture, and finally the breadcrumb mixture. Press the chicken in the breadcrumb mixture for the breadcrumbs to stick, and shake off any excess. Repeat with the rest of the chicken cutlets.
Heat oil in a skillet, when the oil is hot fry the cutlets until golden brown (the internal temp must reach 165°F/74°C).
Meanwhile, drizzle the bread with olive oil and toast under the broiler until it’s nicely toasted. Be careful not to burn the bread.
Place the chicken on a wire rack, top each cutlet with marinara and mozzarella cheese. Place under the broiler until the cheese has melted. Top with basil leaves.
Place the chicken on buns, and cover with top buns and serve.
