1
Place the breadcrumbs in one bowl, the eggs in a second, and the flour in a third. Season each bowl with salt and pepper.
2
Dip the chicken first into the flour, then into the eggs, and lastly into the breadcrumbs and place on a baking sheet or large plate.
3
Preheat the oven to 350°F. Set a wire rack over a baking sheet.
4
Heat 1 inch of oil in a shallow skillet to 375°F. When hot, fry the breaded chicken until golden brown, turning once. Transfer to the prepared wire rack.
5
Top each piece of chicken with mozzarella and finish cooking in the oven until the chicken reaches an internal temperature of 165°F.
6
Meanwhile, make the sauce. Heat the olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1 to 2 minutes. Stir in the crushed tomatoes and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper.
7
For the salad, in a blender or food processor, blend the basil, mayonnaise, both vinegars, garlic, sugar and salt. Slowly stream in the oil until emulsified. Adjust seasoning.
8
Toss the arugula with the salad dressing to coat fully.
9
Place a chicken breast on each hero sandwich bun, top with tomato sauce, arugula salad, parmesan and basil.