In a small bowl, mix bread crumbs, garlic powder, onion powder, dried basil, salt, pepper, and grated parmesan cheese. Transfer to a shallow bowl. Whisk eggs and transfer to a second shallow bowl. Place flour in a third shallow bowl.
Dredge chicken by dipping the cutlets in the following order: flour, egg, breadcrumbs, egg, breadcrumbs.
Heat oil in pan on medium high heat. When oil is hot, turn heat down to medium and shallow fry the chicken for three to four minutes on each side until golden brown and no longer pink inside.
Place the chicken on a rack over a cookie sheet and top with sliced mozzerella cheese. Broil the chicken for 3 minutes until the cheese is melted. Watch carefully so they don’t burn.
Cut buns in half, spread with butter and sprinkle with garlic salt. Toast under the broiler for 3-5 minutes, watching carefully.
Heat marinara sauce in the microwave for 1 minute, stirring after 30 seconds. Spoon ¼ cup marianara sauce on each chicken cutlet and sprinkle with chopped basil. Place on buns and serve.
You could dredge the chicken in the flour, egg, crumbs without repeating the eggs and crumbs step, but I found this gave the chicken a nice thick crust.
The buns I used were labeled ‘Italian Hoagies’, but any oblong shape would work.