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Chicken cutlet Italian sandwich

Italian Chicken Cutlet Sandwich

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Ingredients

Serves 2 Sandwiches

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!