Marinara Sauce

• Add 2 tablespoon olive oil to the saucepan over medium heat. Add garlic and crushed red pepper and saute for 1 minute until the garlic is fragrant. Add the tomato paste and let it caramelize in the pan, leaving a small bit of fond in the pan. Combine with the garlic and crushed red pepper. Or just open your favorite jar of marinara sauce
• Pour in the crushed tomatoes and add ½ teaspoon salt and basil. Bring to a simmer and simmer for 30 minutes, stirring occasionally.
• Combine the bread crumbs, parsley, parmesan, salt, and garlic powder. In a medium bowl, whisk the eggs.
• Slice the chicken breasts in half to thin them and then cut them in half to make the patties. Dip the chicken into the egg and then dredge in the breadcrumb mixture, making sure to pat the breadcrumbs on so they stick.
• In a large skillet, add the olive oil until the bottom of the pan is covered. Bring to medium heat. Add your chicken cutlets to the oil in batches and fry on both sides for about 4 minutes or until the patty reaches 165℉. You may need to add more oil after each batch, depending on how many you're making.
• Preheat the oven to 400 degrees F. Toast the buns in the oven for 3-5 minutes until golden. Place the bottom buns in an oven-safe pan. Top with a spoonful of your homemade marinara and add the fresh chicken cutlets. Add another spoonful of marinara and finally top with parmesan and mozzarella.
• Place the tray in the oven for 5-7 minutes until the cheese melts. Garnish with parsley and top with the toasted buns and serve!