INGREDIENTS
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4 thin chicken cutlets
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Kosher salt
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2 tablespoons extra-virgin olive oil
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4 cloves garlic, smashed and peeled
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1 28-ounce can crushed tomatoes
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Freshly cracked black pepper
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Crushed red pepper
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Oregano
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1 tablespoon grape-seed or vegetable oil
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2 tablespoons butter, softened
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Two 6-inch firm-textured hoagie rolls, split
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1 cup shredded mozzarella cheese