Heat the vegetable oil over medium high heat in a large sauté pan.
Place each chicken breast into a large plastic zip top bag, one at a time, and pound the chicken with a mallet until it’s about 1/2 inch thick throughout.
Prepare a breading station, one bowl of flour, one bowl of whisked eggs (season with salt and pepper) and one bowl of bread crumbs.
Dip each chicken breast into the flour mixture, then the egg mixture, then into the bread crumbs.
Carefully place the chicken in hot oil over medium high heat and cook for about 2 minutes until the bread crumbs are golden brown. Using a pair of tongs, flip the chicken over and let it continue to cook on the opposite side. Once the chicken is fully cooked, remove it from the pan and set it on a paper towel-lined plate to rest. Repeat this process with the remaining chicken.
Once all the chicken is cooked, split the rolls in half. Heat marinara sauce in a small pot or in the microwave. Slather the bottom half of the roll with marinara sauce and place a chicken breast on top. Add another spoonful of sauce, a few slices of fresh mozzarella, some freshly grated parmesan cheese and then top it with some basil. Add the top half of the roll.
To serve as a panini instead of a hoagie, follow these steps:
Carefully place the finished sandwich in a heated panini press. Close the panini press and cook for 4-5 minutes until the bread has grill marks and is slightly toasted.
Repeat this process with the remaining paninis.
These can be served immediately, or if you’re taking them on a picnic, wrap them with aluminum foil and pack away.