Italian Chicken Cutlet Sandwich 

These Italian chicken cutlet sandwiches are broiled with melty mozzarella and topped with
balsamic, fresh arugula, sweet cherry tomatoes and red onion.

How to Make Italian Chicken Cutlet Sandwiches: 

The key to these sandwiches is all about seasoning each of the layers. The chicken is breaded and lightly fried, and then stacked with an arugula salad and a tomato & onion salad. Everything is layered on crispy sourdough bread.

The Ingredients:
I used Alessi breadcrumbs & Alessi balsamic for this and I think it really makes all the difference. As I mentioned above, the key to this recipe is the seasoning and the quality of the ingredients and I find that Alessi has always had quality Italian products that I stock my pantry with time and time again. Check out my other sandwiches here!

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Italian Chicken Cutlet Sandwich

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Ingredients

Serves 2 Sandwiches

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The chicken cutlets:

• ▢ All purpose flour
• ▢ Sea salt
• ▢ Pepper
• ▢ Panko breadcrumbs
• ▢ 2 Eggs whisked
• ▢ Oil of choice for frying
• ▢ Fresh mozzarella, shredded
• ▢ 2 Thinly sliced chicken cutlets

The tomato onion salad:

• ▢ 1/4 Cup Sliced cherry tomatoes
• ▢ 4 Thin slices of red onion
• ▢ 1 Tbsp Red wine vinegar 
• ▢ Drizzle of Extra virgin olive oil
• ▢ 1/4 Tsp Oregano

Arugula salad:

• ▢ 1 Cup Arugula
• ▢ 1/4 Cup Grated parmesan 
• ▢ Drizzle of white or regular balsamic glaze 
• ▢ Sea salt
• ▢ Pepper

The rest:

• ▢ Sourdough bread 

Instructions 

• Make your arugula salad by combining ingredients in a bowl and mixing until combined. In another bowl, make tomato & onion salad by combining ingredients. Set aside while you prepare the chicken.
• Add your fry ingredients to 3 bowls: flour, eggs and panko. Add everything but the bagel seasoning to the panko breadcrumbs and stir until combined. Starting with the flour, then eggs, then panko, coat chicken slices. Transfer to a plate and repeat with remaining slices of chicken.
• Add fry oil to a large skillet. When oil reaches 350, add chicken. Cook for about 3-4 min per side or until chicken is a deep golden brown. Transfer to a cooling rack. Crank oven up to broil and top chicken with sliced of mozzarella. Broil for about 3 min or until cheese is browned and bubbly. Add bread for the last minute or so.
• Add a drizzle or balsamic to both pieces of bread and top with cutlet, followed by arugula salad, then tomato & onion salad. Slice and enjoy! 

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