Crispy chicken sandwich with fried mozzarella, Asiago and marinara on a garlic bun

Trim the chicken breast so it is even and roughly round to fit the bun.

Set up a dredging station: plain flour; egg beaten with a little milk; and half flour, half potato starch.

Season the chicken with salt, pepper and garlic powder.

Coat the chicken in flour, then the egg-milk, then the flour-potato starch mix.

Cut a disc of mozzarella; coat in flour, egg and panko, then egg and panko again for a double coat. Refrigerate until frying so it is not at room temperature.

Brush the bun with hot melted butter mixed with squeezed garlic and sprinkle with dried minced garlic.

Warm the bun in the oven at 275 for five to six minutes to set the garlic layer.

Fry the chicken until golden, about six minutes; let it drip, then rest.

Fry the mozzarella about a minute; any longer and it falls apart.

Toast the bun on the flat top.

Lay Asiago on the chicken and melt it.

Build: a little mayo on the bottom bun, the chicken with Asiago, the fried mozzarella, warm marinara, and the top bun.