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1
In a shallow bowl, combine the bread crumbs, Parmesan, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
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2
In a large saucepan, heat 1 tablespoon of the olive oil over moderately low heat.
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3
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
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4
Add the garlic and stir for 30 seconds.
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5
Stir in the tomatoes, red-pepper flakes, and the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper.
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6
Bring to a simmer, reduce the heat, and simmer, stirring occasionally, until thickened, about 20 minutes.
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7
Remove from the heat and cover to keep warm.
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8
Meanwhile, in a large frying pan, heat 1/4 to 1/2 inch of cooking oil over moderate heat until very hot.
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9
Dip each chicken breast into the eggs and then into the bread crumbs, coating well.
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10
Fry in the hot oil, turning once, until golden brown and just cooked through, about 15 minutes in all.
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11
Drain on paper towels.
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12
While the chicken is cooking, heat the broiler.
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13
Brush the remaining 2 tablespoons olive oil over the cut-side of the rolls and toast under the broiler until golden, about 2 minutes.Spoon half the tomato sauce onto the bottom half of the rolls.
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14
Top with the chicken, the remaining sauce, and the other half of the rolls.
