**1. Prepare the Marinara Sauce:** Crush the peeled tomatoes with a spoon or hands. In a shallow large pan, pour 4 tablespoons of olive oil and toast the thinly sliced garlic until fragrant. Pour in the crushed tomatoes, then fill the empty tomato can halfway with water and add to the pan. Bring to a simmer, then season with salt and red pepper flakes. Add the basil sprig and Parmesan rind, and simmer down to your desired consistency.
**2. Prepare the Chicken Cutlets:** In a bowl, combine the Italian bread crumbs with the grated Parmesan, onion powder, garlic powder, salt, and pepper. Set up a breading station with flour in one dish, beaten eggs in another, and the seasoned breadcrumbs in a third. Dredge each chicken cutlet first in flour, then egg, then breadcrumbs, then egg again, and finally back into the breadcrumbs to create a double-breaded crust. Fry the cutlets in your chosen oil over medium-high heat until the crust reaches a golden brown, flipping once.
**3. Prepare the Calabrian Chili Spread:** In a small bowl, combine 1 tablespoon of crushed Calabrian chilies with 1/4 cup of mayonnaise.
**4. Assemble the Sandwiches:** Slice the baguette. Spread butter and an Italian herb spread over the inside of each piece of baguette. Place the cooked chicken cutlets on the bottom half of the baguette, then layer with mozzarella cheese. Place the open sandwiches under a broiler for approximately 3-5 minutes, or until the cheese is melted and bubbly. Once out of the broiler, top with fresh basil and the marinara sauce. Spread the Calabrian chili mayo over the other side of the baguette. Close the sandwich and enjoy.
