In a shallow bowl, mix the flour and spices together. In another shallow bowl whisk the eggs. In a third shallow bowl, combine the bread crumbs and ½ cup of the grated Spicy Dill Pickle Cheese.
Prepare the chicken for frying by dredging the cutlets in the following order: first flour, then egg, next breadcrumbs, then egg, finally breadcrumbs.
Heat oil in a large skillet over medium heat until hot (350°F is the target temperature).
With a rack in the lower third of the oven, preheat the oven on broil.
Place the tomato sauce in a small saucepan and simmer over very low heat.
Fry the chicken, two at a time, for 3 to 4 minutes each side, until coating is golden and crispy. (The oil temperature will drop when you put the chicken in, so raise the temperature to medium-high for the first 30 to 45 seconds. Monitor the temperature, so as not to exceed much more than 355°F.)
Place the fried chicken cutlets on an oven safe rack, placed over a foil lined baking sheet, then fry the remaining two cutlets.
Top each piece of chicken with ¼ of the remaining Spicy Dill Pickle Cheese. Broil the chicken for about 3 to 4 minutes until the cheese is melted. (Monitor this part carefully, so the chicken does not burn.)
Make the garlic butter in advance. Mix together the butter, oil, garlic, and parsley.
Cut buns in half, brush the garlic butter on both sides of the bun, then toast under the broiler for 2 to 4 minutes. (Monitor carefully, so as not to burn.)
Spoon ⅓ cup marinara sauce on each chicken cutlet and sprinkle with chopped basil. Place on buns and serve with remaining sauce and additional basil.
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