Tomato Sauce
• 1 can San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
• 4 garlic cloves, peeled & roughly chopped
• 1 tablespoon olive oil
• 1-2 teaspoons crushed red pepper, or chopped Calabrian chiles, optional
• 1 pinch sugar, optional
• Kosher salt to taste

Chicken Cutlets
• 1 cup olive oil, for frying
• 4 boneless skinless chicken breasts, about 1/4" thick
• Kosher salt and freshly ground black pepper to taste
• 1 cup bread crumbs, gluten free if necessary
• 1/3 cup Parmesan cheese
• 1/3 cup all-purpose flour, gluten free if necessary
• 2 large eggs, beaten

Pesto
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts, or walnuts or pistachios, raw
• 1-2 garlic cloves, peeled
• Juice of one lemon
• 3 cups basil leaves, fresh leaves picked from stems (about 4 oz)
• 1/2 cup olive oil
• Kosher salt to taste

Assembly
• 8 ounces fresh mozzarella cheese, sliced
• 4 Turano French Rolls

① Bring Hand Crushed Tomatoes, chopped garlic, olive oil, and red pepper flakes to a boil in a medium pot, then reduce heat and simmer, stirring often, for about 35 minutes. (Sauce can be made up to 5 days in advance and stored in refrigerator.)
② Meanwhile, heat enough neutral vegetable oil in a large skillet to cover about 1/2", over medium heat.
③ Lay chicken breast slices on a clean work surface and pat dry with paper towels. Season liberally with kosher salt and black pepper.
④ Stir breadcrumbs and grated parmesan cheese in a shallow dish until combined.
⑤ Dredge chicken in a light but thorough coating of flour, then dunk into beaten egg, letting access run off into the bowl. Dredge in breadcrumbs and set aside on a plate while you bread the rest.
⑥ Sprinkle a tiny pinch of breadcrumbs into the hot oil to make sure they sizzle immediately. Fry chicken breasts for about 7 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil and keep warm until ready to serve.
⑦ Add grated parmesan cheese, walnut or pine nuts, garlic, and lemon juice to the bowl of a food processor and puree until smooth, scraping down sides of the bowl as needed. Add basil and olive oil and pulse just until smooth, being careful not to over-process. Pesto can be made 2 days in advance stored in an airtight container topped with a tablespoon or two of olive oil to help seal in the freshness.
⑧ Spread a layer of pesto on each half of bread, then top with chicken and a few spoonfuls of chunky tomato sauce. Top with mozzarella cheese and top French Roll. Heat in a hot oven for about 10-15 minutes, until cheese is melted. Serve and enjoy with extra tomato sauce on the side for dipping.