How to Make It
Prepare the Garlic Knots: Divide dough into 8 (2-ounce) portions. On a lightly floured surface, roll each portion into a 6-inch log. Tie each log into a knot, and place on a rimmed baking sheet lined with parchment paper. Cover loosely with plastic wrap, and let rise at room temperature until slightly puffed, 1 hour to 1 hour 30 minutes; discard plastic wrap.
Preheat oven to 400°F. Combine butter, garlic, garlic powder, and salt in a small microwavable bowl. Microwave on HIGH until butter is melted, about 1 minute. Brush each roll with some of the butter mixture. Stir parsley into remaining butter mixture, and reserve.
Bake knots until golden brown, 15 to 17 minutes. Let cool on baking sheet.
Prepare the Cutlets: Sprinkle chicken with salt and pepper. Stir mayonnaise and egg yolks in a medium bowl until smooth. Place panko in a separate medium bowl. Dredge each chicken cutlet into mayonnaise mixture and then in panko, pressing bread crumbs to adhere.
Heat oil in a large skillet over medium-high. Working in 2 batches, cook until browned and cooked through, about 4 minutes per side. Transfer to a plate lined with paper towels.
To assemble, cut each knot in half crosswise. Place bottom half of buns, cut side up, on a baking sheet. Spread 1 tablespoon marinara on each; top with a chicken cutlet and a slice of mozzarella cheese. Place top half of buns, cut side up, on baking sheet; brush each top half with some of the garlic butter. Bake in preheated oven until cheese is melted, about 10 minutes. Top with top half of buns, brush with more garlic butter; serve with more marinara, if desired.