Place cooked breaded chicken onto one side of bread roll and top chicken with 1 oz. tomato sauce and 1 oz. Grande Stracciatella.

Finish by placing the other half of roll on sandwich and cut in half to serve.

Create a breading station by placing 4 oz. all-purpose flour, 2 eggs and 3 ½ oz. panko bread crumbs into individual bowls.

Add 1 tbsp. water to the eggs and mix until combined.

Add 1 oz. grated Grande Romano, ¼ tsp. salt and ⅛ tsp. black pepper to bread crumbs and stir to combine.

Dredge 5 oz. chicken breast in flour, coat with egg mixture, then coat with bread crumbs.

Heat 3 oz. olive oil in pan over medium high heat.

Place breaded chicken breast into pan, and cook until golden brown and cooked all the way through.