Preheat the oven to 450°F convection.

In a bowl, combine the ground chicken, kosher salt, garlic powder, onion powder, oregano or Italian seasoning, and Parmesan until just combined.

Generously flour a large sheet of parchment paper. Place the chicken mixture on top, then flour your hands to prevent sticking and press the chicken into a thin, even cutlet. Lightly flour the top.

Brush the top with whisked egg, then generously coat with panko, pressing gently so the breadcrumbs adhere. Spray well with avocado oil.

Place another sheet of parchment over the chicken and carefully flip. Remove the top parchment, then repeat with the egg, panko, and avocado oil on the second side.

Transfer the cutlet to an oiled sheet pan and bake for 15 minutes, then broil for 4 to 5 minutes, or until deeply golden, crispy, and cooked through.

Remove from the oven and slice the cutlet into strips. Arrange the strips on the sheet pan and layer the mozzarella over the top. Return to the oven until the cheese is melted.

Meanwhile, warm the vodka sauce and slice open the rolls.

Spoon vodka sauce generously over both cut sides of each roll. Sprinkle chopped fresh basil over the sauce, then add the mozzarella-topped chicken cutlet strips. Finish with freshly grated Parmesan and close with the top bun.

Add pickled long hots if desired and serve immediately.