Easy, Cheesy Chicken Parmesan Sandwiches

Flatten chicken cutlets:

Preheat oven to 200°F. Place each cutlet between 2 sheets of plastic wrap or parchment paper. Using flat side of a meat mallet, pound each cutlet to an even 1/4-inch thickness.

Season chicken:

Sprinkle cutlets with 2 tablespoons of the ranch seasoning mix, 2 teaspoons of the salt, and 1/2 teaspoon of the pepper.

Make dredging stations:

Crack eggs into a large shallow bowl; beat until combined. Place flour in a second large shallow bowl. Place panko and remaining 4 tablespoons ranch seasoning mix, 1 teaspoon salt, and 1/2 teaspoon pepper in a third large shallow bowl.

Coat chicken cutlets:

Dredge each cutlet in flour, shaking off excess. Dip in egg to coat; place in panko mixture, pressing to coat both sides. Transfer cutlets to a parchment paper-lined baking sheet.

Fry chicken cutlets:

Heat 1/2 cup of the oil in a large skillet over medium-high. Add 2 cutlets; cook until golden brown on each side and a thermometer inserted in center registers 165°F, about 2 minutes per side.

Transfer to a baking sheet lined with a wire rack; place in preheated oven to keep warm. Repeat procedure twice with remaining 4 cutlets, adding remaining 1/2 cup oil to skillet as needed. Sprinkle chicken with additional salt to taste.

Prepare sandwiches:

Preheat oven to broil with rack about 4 inches from heat source. Butter cut sides of ciabatta rolls with butter. Place, buttered side up, on an aluminum foil-lined baking sheet. Place half of 1 Crispy Ranch Chicken Cutlet on bottom half of each roll. Top each with 2 fresh mozzarella cheese slices. Broil until cheese is melted, about 3 minutes.

Spoon marinara sauce evenly over melted cheese; place top half of rolls on top.