1. Prepare the Chicken: Slice your chicken breasts in half horizontally. Cover them with plastic wrap and pound them evenly flat using a mallet. Season both sides generously with salt, pepper, and Italian seasoning. Place the chicken in the refrigerator, covered, for at least an hour—overnight if possible, to enhance the flavor.
2. Cook the Chicken: When you're ready to cook, remove the chicken from the fridge and let it sit for a few minutes to warm slightly. Prepare a breading station with three bowls: one with two beaten eggs, one with half a cup of flour, and the third with breadcrumbs. Heat oil in a pan to 350°F. Coat the chicken first in the flour, then dip it into the eggs, and finally coat it with breadcrumbs. Fry the chicken in the hot oil until its internal temperature reaches 165°F. Once done, transfer the chicken to a rack to drain.
3. Make the Chipotle Mayo: In a medium bowl, combine mayonnaise, creme fraiche, dijon mustard, and adobo sauce. While whisking, stream in the buttermilk until fully incorporated. Add in the chives, dill, parsley, garlic, salt, and pepper, and whisk to combine.
4. Assemble the Sandwich: Toast your hoagie roll. Start with a layer of the fried chicken, place seasoned tomato slices, and top with burrata. Drizzle generously with the chipotle mayo and finish with chopped lettuce.
