Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Slice chicken breasts in half horizontally to create 4 thin cutlets. Season with salt and pepper.

In three separate bowls, set up a breading station: In Bowl 1, add flour; in Bowl 2, beat the eggs; and in Bowl 3, mix breadcrumbs and Parmesan cheese.

Dredge each chicken piece in flour, dip in the egg, then coat with the breadcrumb mixture, pressing down to adhere the breadcrumbs.

In a large skillet, heat oil over medium heat. Fry the chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a paper towel-lined plate to drain excess oil.

While the chicken is cooking, melt butter and mix with garlic powder. Brush the rolls with this mixture, then toast in the oven for 5 minutes or until golden.

Assemble the sandwiches: Spread a spoonful of marinara sauce on the bottom half of each roll. Place a chicken cutlet on top, then add more sauce and sprinkle with shredded mozzarella cheese.

Place the assembled sandwiches under the broiler for 1-2 minutes, until the cheese is melted and bubbly.

Remove from the oven, garnish with fresh basil or parsley if desired, then serve immediately.