Chicken Cutlet Combo Recipe

Prepare chicken

Slice each chicken breast horizontally to create two thinner cutlets (about 1/2-inch thick). If necessary, gently pound between plastic wrap to even thickness.

Set up breading station

Place flour in a shallow dish and season with 1/2 tsp salt and 1/4 tsp black pepper. In a second dish, whisk 2 eggs with 2 tablespoons milk. In a third dish, combine breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried oregano, 1/2 tsp garlic powder and remaining 1/2 tsp salt.

Bread the cutlets

Dredge each cutlet in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture, coating evenly. Set on a tray while you heat the oil.

Fry the cutlets

Pour about 1 cup vegetable oil into a large skillet to reach roughly 1/4-inch depth and heat over medium-high until shimmering (about 350°F/175°C). Fry cutlets 2–3 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Work in batches to avoid crowding. Transfer to a paper towel-lined tray and keep warm in a low oven (200°F/95°C) while assembling.

Slice and salt

Trim ends of the eggplant and slice into 1/4-inch rounds. Lightly salt both sides and let sit 10 minutes to draw out moisture; pat dry with paper towel.

Bread eggplant

Set up a simple dredging station: flour in one dish, beaten egg with 1 tablespoon milk in a second, breadcrumbs in a third. Dust slices with flour, dip in the egg, then coat with breadcrumbs.

Fry eggplant

In a skillet heat 1/2 cup oil over medium heat. Fry eggplant rounds 2 minutes per side until golden and tender. Drain on paper towels and season lightly with a pinch of salt.

Fry eggs

Heat 1 teaspoon butter or oil in a small nonstick skillet over medium. Crack eggs in and cook until whites are set and edges are crisp but yolks still slightly runny, about 2–3 minutes (or longer if you prefer yolks firmer). Season with 1/4 tsp salt and 1/4 tsp pepper.

Warm rolls and sauce

Split hero rolls and lightly toast cut sides with 2 tablespoons butter or brush with olive oil on a hot griddle until golden. Warm tomato sauce in a small saucepan until gently simmering.

Build sandwich

Spoon a couple tablespoons of warm tomato sauce onto the bottom half of each roll. Place a fried chicken cutlet on top of the sauce, then layer 2 slices of prosciutto over the cutlet. Add 3 ounces fresh mozzarella (sliced) and 2–3 slices of fried eggplant atop the mozzarella. Place the fried egg on top of the stack and garnish with fresh basil leaves if using. Spoon a little more sauce over the cheese/egg if desired. Close sandwich with top roll and press gently.

Optional finishing

If you want the cheese melted, place assembled sandwiches open-faced under a broiler for 1–2 minutes until mozzarella softens, then close and serve.

Caesar Salad

Toss 4 cups chopped romaine with 1/2 cup Caesar dressing, 1/2 cup croutons and 2 tablespoons grated Parmesan. Serve chilled alongside sandwich.

Mixed Greens

Toss 4 cups mixed greens with 1/2 cup cherry tomatoes and 3 tablespoons vinaigrette. Plate lightly dressed to finish beside the sandwich.

Cut sandwiches in half on the diagonal and serve immediately with the chosen side salad (Caesar or Mixed Greens). Provide extra tomato sauce on the side if desired.