Photo and recipe courtesy of Dairy Farmers of Wisconsin.
Heat a small saucepan over medium-high heat.
Add olive oil and 1 tablespoon of minced garlic. Cook for 20–30 seconds or until light brown, do not burn.
Add onions, season with salt and pepper; cook for 3 minutes. Stir in oregano, basil, and red pepper flakes.
Add tomato paste; cook 1 minute.
Add chopped tomatoes. Simmer 15 minutes and remove from heat.
In a bowl, mix softened butter with remaining garlic from sauce recipe and refrigerate until ready to use.
Place 1 chicken breast between 2 pieces of plastic wrap.
Using a small sauté pan, lightly tap breast to flatten. Repeat with remaining 3 chicken breasts, flattening to uniform size.
In a wide shallow bowl, stir 1/4 cup Parmesan into bread crumbs; add chopped parsley and a pinch of salt and pepper.
Place flour on a plate. Dip each breast in flour, then the egg/water mix, then the bread-crumb mix; set aside.
In a large skillet, heat about 1/2-inch of vegetable oil to 350 degrees.
Add chicken cutlets, working in batches if necessary, turning each cutlet once.
Fry 2–3 minutes per side or until cooked through; drain on paper towels.
Heat another large skillet or sauté pan over medium heat.
Spread each slice of ciabatta with the reserved garlic butter. Place 4 slices of the ciabatta in pan, butter side down.
Top with 2 slices of Provolone, 1 tablespoon of reserved tomato sauce, 1 chicken cutlet, and another tablespoon of tomato sauce, in that order.
Sprinkle with parmesan and top with 2 more slices of Provolone and another slice of ciabatta, butter-side-up.
Grill until bottom bread is golden brown and cheese starts to melt.
Carefully turn sandwiches over and grill.
Serve garnished with fresh basil leaves and warm tomato sauce on side for dipping.