• Wash and dry produce. • Halve tomato lengthwise; thinly slice crosswise into half-moons. Season all over with salt and pepper. • In a shallow dish, combine panko and Italian Seasoning.

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about 1⁄2 inch thick. Season all over with salt and pepper. • Brush chicken all over with sour cream. Working one piece at a time, press chicken into seasoned panko until fully coated on both sides.

• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium- high heat. Once oil is shimmering and hot enough that a pinch of panko sizzles when added to the pan, add coated chicken in a single layer. Cook until panko is golden brown and chicken is cooked through, 3-5 minutes per side (for 4 servings, you may need to work in batches). • Transfer to a paper-towel-lined plate and immediately season with salt.

• While chicken cooks, thinly slice mozzarella into rounds. • In a medium bowl, whisk together 1⁄2 TBSP vinegar (1 TBSP for 4 servings) and a drizzle of olive oil; season with salt and pepper. (Save remaining vinegar for another use.) • Add arugula and half the tomato to bowl with dressing; toss to combine.

• Slice baguettes lengthwise, stopping before you cut all the way through. Toast until golden brown. • Fill baguettes with chicken, mozzarella, prosciutto, and remaining tomato. • Halve subs on a diagonal.

• Divide subs and salad between plates. Serve. Poultry is fully cooked when internal temperature reaches 165°.