1/2 c. tomato sauce
2 tbsp. tomato paste
1/4 c. minced onion
2 cloves garlic, minced
1 tsp. dried oregano
Pinch of red pepper flakes
1/2 c. chicken broth
1 tbsp. dry sherry
4 (3 oz.) chicken cutlets
1/4 tsp. black pepper
2 tbsp. Parmesan cheese
4 slices Mozzarella cheese
4 rolls, split and toasted
Lettuce and tomatoes

1. In a small saucepan over medium heat, bring the tomato sauce, tomato paste, onion, garlic, 1/2 teaspoon dried oregano, and the red pepper flakes to a boil. Reduce the heat to low and simmer for 2 minutes.

2. Preheat the broiler and line a broiler pan with foil.

3. In a large nonstick skillet, over medium-high heat, bring the chicken broth and sherry to a boil. Add the chicken, the remaining 1/2 teaspoon oregano, and the black pepper. Cover, reduce the heat to low and simmer until the cutlets are cooked through, turning once, about 5 minutes. Transfer the cutlets to the prepared broiler pan. Discard any excess broth.

4. Spread each cutlet evenly with one-fourth the sauce and sprinkle with 1/4 of the Parmesan cheese. Top each with one slice of Mozzarella cheese. Broil 4 inches from the heat until the cheese is melted, 10 to 20 seconds.

5. Place one cutlet in each roll. Garnish with the lettuce, tomatoes, and fresh oregano, if desired, and serve immediately.