Combine all the vegetables together with garlic, salt, pepper, Italian seasoning. Saute on medium in a large pan, stirring occasionally for 10-12 minutes or until peppers are soft. Remove from pan and set aside.

Preheat your oven to 400F

Butterfly the chicken breasts, lay them flat and slice each in half down the center. Place each piece of chicken between 2 pieces of plastic wrap and hammer thin- about 1/2" thick. Set aside

spread the flour and bread crumbs in separate shallow bowls. In a third shallow bowl whisk together the eggs and milk.

fill a deep pan or shallow pot with about 1/2" oil. Heat on high for roughly 5 minutes or until the oil begins to crackle slightly. Reduce heat slightly.

Dredge both sides of a piece of chicken in the flour, then the egg mixture, then the breadcrumbs. Gently place it in the oil and fry for 3-4 minutes or until medium brown. Flip the chicken and repeat. Remove the chicken from the oil and let drip for a couple seconds, set aside and repeat with the other 3 pieces.

Pour a bit of the marinara sauce into a baking dish and spread evenly with a spoon. Spread the chicken out in the pan then cover evenly with more marinara sauce.

Cover each piece of chicken with slices of mozzarella and coat with parmesan. Bake at 400F for 5 minutes.

Cut the buns in half, butter the insides and place butter side up on a baking sheet. When the chicken is done, turn on your broiler then toast the bread til golden brown. Once the bread is done, return the chicken to the oven and broil for another 1-3 minutes until the cheese bubbles

Place a piece of chicken on each bottom piece of bread, top with vegetables and extra marinara and the top piece of bread.