1. thinly slice up some chicken breasts into about 3/4 slices per breast - i used a super sharp and flexible de-boning knife 2. Bread the cutlets: place them into seasoned flour (salt, pepper, garlic powder). fully coat in flour, then coat in beaten eggs. finally, press firmly into panko and fully coat 3. Fry the cutlets in med-high olive oil and butter - cook for 3-4 mins, then flip and baste till golden brown for ~3-4 mins - manage your heat!! 4. Marinara: lace pan with ev olive oil and throw in half a diced shallot. sweat down for 2 mins on med-high 5. Add in 3 cloves sliced garlic + peperoncino and basil - cook for further minute, then add in can of crushed tomatoes 6. Continue cooking on med heat till slightly thickened (~10mins) then add 1tsp sugar - stir and set aside 7. Toast your bread - i used a big loaf of fluffy challah - slice, butter and toast on medium heat 8. Assemble the cutlets: place a few cutlets down, spread over marinara, then top with sliced pepperoni, followed by two more cutlets, more sauce, more pepperoni and then fresh mozzarella - play around so it fits with the bread you’re using - you can cut the cutlets to size too 9. Crack over some black pepper, drizzle with olive oil and then throw under grill for 10 mins or until evenly browned 10. Spread over some sundried tomato pesto on the bottom half of your bread, place in the cutlets, followed by fresh basil and the top half of the bread laced with the marinara 11. Slice down the middle and chow down on this supreme sandwich