Preheat the oven to 400°F

In a shallow dish, mix together the flour, salt, and pepper.

In a separate dish, beat the eggs.

In a third dish, place the panko breadcrumbs.

Dip each chicken thigh in the flour mixture, coating both sides, then dip in the eggs, making sure they're fully coated, and finally coat in the panko breadcrumbs, pressing the crumbs onto the chicken to help them stick.

Heat a large oven-safe skillet over medium-high heat. Add a small amount of oil to the skillet and swirl it around. 7. Add the breaded chicken thighs to the skillet and cook for 2-3 minutes on each side, or until they're golden brown and crispy. 8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F

While the chicken is baking, toast the French by cutting the loaf in half lengthwise and placing on a baking sheet and baking for 2-3 minutes, or until lightly toasted.

Heat up vodka sauce on stove or microwave until warm Remove the skillet from the oven.

To assemble the sandwich, spread a thin layer of vodka sauce on the bottom of the Italian bread, followed by the chicken, more vodka sauce, and finally the top each chicken with a slice of cheese,Top with the other half of the Italian loaf and cut into four equal portions."