• For the chicken: Using a meat mallet or a rolling pin, pound until ⅓". Season both sides of chicken with salt and pepper and set aside.
• Set up dredging bowls: in one shallow bowl: whisk the eggs, in the second bowl: add the flour, garlic powder, lemon pepper and the smoked paprika. Mix. In the third bowl: mix together the panko and add freshly grated Parmesan cheese. Take your chicken, one at a time, and dip into the flour, eggs and then panko. Transfer to a plate and let sit for about 10 to 15 minutes.
• While you are waiting, add your oil to a large Dutch oven or a large high-sided heavy skillet and heat up over medium heat until an instant-read thermometer registers 400° or you can try my wooden spoon trick***. Working in batches to avoid crowding the pan, very carefully lower the chicken cutlets into your pot with tongs and cook until deep golden brown, about 2 minutes per side. Transfer cutlets to a prepared rack or plate and you can season with more salt and pepper if desired. Immediately place a slice of mozzarella cheese over the top of the chicken. Repeat until all the chicken is fried.

For the sandwich:

• To assemble: spread your favorite marinara sauce over the toasted bread, add the lettuce, tomatoes and lay in your chicken with the melted slice of mozzarella cheese over the top. Add some freshly grated Parmesan cheese. Feel free to add some sliced pepperoncinis for more of a kick. Close your sandwich, slice in half and enjoy!