Chicken Cutlet Sandwich (Edit recipe)

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Was craving a bit of an Italian style chicken cutlet sandwich and I think this is a great one. Using US Wellness Meats Chicken breast, sliced thin then breaded and fried, a loaf of ciabatta bread (use gluten-free if needed) and some favorite Italian toppings, this sandwich is perfect for family dinners or game day eats.

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PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

16

Serves: 8-10

Ingredients

1 lb Pasture-raised Chicken Breasts - US Wellness Meats, Sliced into thin slices
1.125 cup Breadcrumbs, Italian Style
4 Tbsp Parmesan Cheese, Grated
1.5 tsp Sea Salt, use a fine salt
0.5 tsp Black Pepper
1 whole Egg, Large
2 Tbsp Water
0.25 cup Extra Virgin Olive Oil
1 whole Ciabatta, Loaf, Or Gluten-Free Loaf

Arugula Salad

2 cup Arugula, Use Baby Arugula
2 Tbsp Extra Virgin Olive Oil
1 tsp Balsamic Vinegar
1 pinch Sea Salt
0.5 cup Parmesan Cheese, Shavings
0.5 cup Roasted Red Pepper, Store bought or Homemade

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place one chicken breast onto a cutting board and slice horizontally into two to three thin slices. depending on how thick the chicken breast is. Add the slices to a plate and repeat with the other chicken breasts.
Once all chicken breasts are sliced, place each slice between two pieces of plastic wrap and pound them thin. Set them aside.
In a large shallow bowl add 1 1/8 cup of Italian style breadcrumbs, 4 tbsp of parmesan cheese, 1 1/2 tsp of salt, 1/2 tsp of black pepper. Mix well.
In a separate large shallow bowl add the large egg and 2 tbsp of water. Mix until combined.
Place one thinly sliced chicken breast into the egg mixture coating both sides. Remove it from the egg mixture and let the excess drip off back onto the plate.
Place the egg coated chicken breast into the breadcrumb mixture and coat both sides.
Once the chicken breast is coated place it onto a clean plate and repeat the process until all the chicken breasts are coated.
Heat a large 10-inch skillet and add 1/4 cup of extra virgin olive oil. Swirl it around until the bottom of the skillet is evenly coated. Let the oil warm up until it starts to shimmer.
Gently place 2 - 3 chicken cutlets into the skillet (do not crowd them into the pan) and sauté until both sides are lightly browned and the chicken is cooked through. Remove the cooked chicken as needed to a plate lined with paper towels or a cooling rack placed over a baking sheet.
Continue to fry all the chicken cutlets adding more oil to the bottom of the pan if needed.
In a medium size bowl add the 2 cups of baby arugula, 2 tbsp of extra virgin olive oil, 1 tsp of balsamic vinegar, and 1 pinch of sea salt. Mix to combine, then set aside.
Slice a loaf of ciabatta bread in half to build the sandwich.
Place the chicken cutlets onto one side of the bread, then top the cutlets with the 1/2 cup of shaved parmesan cheese, the arugula salad, and the roasted red peppers.
Press the top side of the sandwich to close it, then cut the sandwich into thick vertical slices for easy serving.

Notes

Try to find roasted red peppers that does not have vinegar in the ingredients. You are looking for simple roasted red peppers. You can use gluten-free bread and breadcrumbs if needed, I recommend the Greenlite Rustic Artisan Bread if you can find it. When frying the cutlets you want to keep the oil hot, try not to crowd the pan and if the breading is separating from the chicken remove the chicken and let the oil heat up a bit before adding it back into the skillet.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	249
Fat:	18 g
Carbohydrates:	8 g
Protein:	15 g
Cholesterol:	41 g
Sodium:	855 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.