Slice the boneless, skinless chicken breasts horizontally to create four thin cutlets. Season each piece on both sides with salt and pepper.

Set up a breading station: place flour in one bowl, beaten eggs in another, and a mixture of breadcrumbs and Parmesan in a third. Dredge each chicken cutlet in flour, dip in eggs, then cover with the breadcrumb mixture.

Heat olive oil in a skillet over medium-high heat until shimmering, about 3-4 minutes. Fry chicken cutlets for 3-4 minutes on each side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.

Preheat your oven to 375°F (190°C). On a baking sheet, lay the cooked cutlets and spoon marinara sauce over each. Sprinkle shredded mozzarella cheese on top and bake for 5-7 minutes until cheese is bubbling and golden.

Slice the sandwich rolls in half lengthwise. Optionally toast the insides under a broiler for 1-2 minutes until crisp.

Assemble the sandwiches by placing a crispy chicken cutlet on the bottom half of each roll, adding fresh basil if desired, and topping with the other half of the roll. Serve immediately.