1. Heat the olive oil in a large skillet over medium heat until it reaches around 350°F.
2. Preheat your oven to 350°F.
3. Set up a breading station using three separate plates or shallow bowls: one with seasoned flour (flour mixed with salt, pepper, and parsley), another with whisked eggs, and the last with breadcrumbs.
4. Dredge each chicken cutlet in the flour, dip it in the eggs, then coat thoroughly with breadcrumbs. For extra crispiness, repeat the egg wash and breadcrumb coat.
5. Fry the chicken in the hot skillet for about 2 minutes per side, or until golden brown and cooked through.
6. Remove chicken from oil and place on paper towels or a wire rack to drain excess oil; season immediately with salt.
7. Dip the fried chicken in marinara sauce, ensuring full coverage.
8. Place each sauced cutlet on a baking sheet, then top with Romano and provolone or mozzarella cheese.
9. Bake in the preheated oven for 5 minutes, or until the cheese is melted.
10. Meanwhile, cut the rolls in half. Butter each half and sprinkle with garlic salt.
11. Broil the buttered rolls until they are golden brown and crispy.
12. Assemble the sandwiches by layering the cheesed chicken cutlet on the garlic butter roll, adding extra marinara sauce, grated cheese, and fresh basil.
13. Serve immediately for the best texture and flavor.