Italian Chicken Cutlet Sandwiches Food

ITALIAN CHICKEN CUTLET SANDWICHES

Steps:

• In a shallow bowl or baking dish, whisk together the flour, 1 tablespoon garlic powder, Italian seasoning, 1/2 tablespoon kosher salt and 1/4 tablespoon pepper to combine. Set aside.
• In a separate shallow bowl, whisk the milk with the remaining garlic powder, salt and pepper. Set aside.
• In a third shallow bowl, whisk together the bread crumbs and cheese to combine. Set aside.
• Dredge 1 chicken breast half in the flour to coat, shaking off the excess. Dredge the chicken in the milk and then the breadcrumb mixture pressing the breadcrumbs into the surface of the chicken to help it stick. Place on a baking sheet lined with parchment. Repeat with the remaining chicken.
• Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering.
• Add the chicken to the skillet being sure not to crowd the pan. You may need to do it in batches of two chicken breast halves at a time.
• Cook the chicken until crispy and golden brown, approximately 4 to 5 minutes. When the chicken releases easily from the pan and is golden, flip it over and continue cooking on the other side until crispy.
• Repeat with the remaining chicken. Set aside
• Fill a large stock pot with water and bring to a boil.
• Add the broccoli rabe to the pot and blanch for 1 minute. Drain the broccoli rabe and pat dry with a towel.
• Heat 1 tablespoon oil in a skillet and add the broccoli rabe to the pan. Saute the broccoli rabe for 2 to 3 minutes seasoning with salt and pepper, to taste. Set aside.
• In a small bowl, stir together the mayonnaise and pesto. Spread the mayonnaise on the cut sides of the bread covering completely.
• Layer the provolone cheese on the bottom half of the bread. Top the cheese with the chicken.
• Arrange the roasted red peppers and broccoli rabe on top of the chicken.
• Place the top half of the bread on the broccoli rabe and slice into individual pieces approximately 3 inches wide.
• Serve immediately.

ITALIAN CHICKEN CUTLET SANDWICHES

Steps:

• In a shallow bowl or baking dish, whisk together the flour, 1 tablespoon garlic powder, Italian seasoning, 1/2 tablespoon kosher salt and 1/4 tablespoon pepper to combine. Set aside. In a separate shallow bowl, whisk the milk with the remaining garlic powder, salt and pepper. Set aside. In a third shallow bowl, whisk together the bread crumbs and cheese to combine. Set aside. Dredge 1 chicken breast half in the flour to coat, shaking off the excess. Dredge the chicken in the milk and then the breadcrumb mixture pressing the breadcrumbs into the surface of the chicken to help it stick. Place on a baking sheet lined with parchment. Repeat with the remaining chicken. Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering. Add the chicken to the skillet being sure not to crowd the pan. You may need to do it in batches of two chicken breast halves at a time. Cook the chicken until crispy and golden brown, approximately 4 to 5 minutes. When the chicken releases easily from the pan and is golden, flip it over and continue cooking on the other side until crispy. Repeat with the remaining chicken. Set aside Fill a large stock pot with water and bring to a boil. Add the broccoli rabe to the pot and blanch for 1 minute. Drain the broccoli rabe and pat dry with a towel. Heat 1 tablespoon oil in a skillet and add the broccoli rabe to the pan. Saute the broccoli rabe for 2 to 3 minutes seasoning with salt and pepper, to taste. Set aside. In a small bowl, stir together the mayonnaise and pesto. Spread the mayonnaise on the cut sides of the bread covering completely. Layer the provolone cheese on the bottom half of the bread. Top the cheese with the chicken. Arrange the roasted red peppers and broccoli rabe on top of the chicken. Place the top half of the bread on the broccoli rabe and slice into individual pieces approximately 3 inches wide. Serve immediately.

ITALIAN CHICKEN CUTLETS

Steps:

• Using a meat mallet, pound each piece of chicken between sheets of wax paper til 1/4" thick.
• Combine bread crumbs and next 5 ingredients.
• Dip chicken in eggs, then dredge in breadcrumb mixture.
• Heat oil in large skillet over medium heat.
• Add chicken and cook 3 to 4 minutes on each side or until golden brown.
• Add extra oil if necessary.
• Drain on paper towels.

CHICKEN CUTLET SANDWICH

Steps:

• Cook the prosciutto and sage: Prepare a baking sheet fitted with a kitchen towel. In a large skillet, heat about 1/2 cup of the oil over low heat. When the oil begins to smoke lightly, add the prosciutto slices to the oil in the pan and cook until crispy, 1 to 2 minutes. Use a slotted spoon or spatula to remove them. Place them on the kitchen towel to drain. Next, add the sage leaves and cook until they pale in color and become crispy, 30 seconds to 1 minute. Remove and season them with salt. Set aside.
• Make the sauce: In a small bowl, whisk together the mayonnaise and red wine vinegar.
• Prepare the chicken cutlets: Prepare another baking sheet fitted with parchment paper. Sprinkle both sides of the chicken cutlets with the oregano and salt. Put the eggs in one bowl and the breadcrumbs in another. Dip each piece of chicken in the egg (on both sides) and then the breadcrumbs. Shake any excess off each one.
• Cook the chicken cutlets: Add the remaining oil to the pan used to fry the prosciutto and heat it until it smokes lightly. Use a pair of tongs to carefully add a couple of the chicken cutlets to the oil in a single layer. Cook over medium heat on the first side until golden brown, 3 to 5 minutes. Turn on their second side and cook 3 to 5 additional minutes. Cut a small incision in the middle of each cutlet to make sure they are completely cooked. If any are underdone, place in a warm oven to cook for a few additional minutes. Repeat the process with the remaining cutlets.
• Assemble the sandwiches: Spoon a generous helping of the mayonnaise mixture on the bottom half of the roll. Top with a mound of lettuce. Top with the chicken cutlets, some Parmesan, sage leaves and prosciutto slices. Drizzle with additional mayonnaise if desired. Top with the other half of the roll.