Chicken Cutlet Hero Combo Recipe

Prepare chicken

If chicken breasts are thick, butterfly and then cover with plastic wrap and pound to about 1/2" thick. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Set up breading stations

Place 1.5 cups flour in a shallow dish. In a second bowl whisk 3 eggs with 1/4 cup milk until combined. In a third bowl combine 2 cups breadcrumbs, 1/4 cup grated Parmesan, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano and remaining 1/2 tsp salt and 1/2 tsp black pepper.

Bread the chicken

Dredge each pounded breast in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture until well coated. Set on a rack while oil heats.

Fry the chicken cutlets

In a large skillet or shallow pan, heat about 2 cups vegetable oil to 350°F (175°C) — oil should be about 1/4"–1/2" deep. Fry cutlets, 1–2 at a time depending on pan size, until golden brown and cooked through, about 3–4 minutes per side (internal temp 165°F/74°C). Transfer to a wire rack set over a sheet tray to drain and keep crisp in a low oven (200°F/95°C) if making ahead.

Toast rolls (optional)

Split hero rolls and lightly butter cut sides. Toast in a skillet or under broiler until lightly golden, about 1–2 minutes. Keep warm.

Assemble sandwiches

Slice each chicken cutlet to fit the roll if needed. On the bottom half of each roll spread 2–3 tbs tomato sauce (see sauce directions). Layer 1 fried chicken cutlet, 2 slices prosciutto (torn to fit), 2–3 slices fried eggplant (see eggplant directions), 2 oz fresh mozzarella (2 slices), a few basil leaves, and a spoonful more sauce on top of the cheese. Close sandwich and press gently. Serve immediately with chosen side salad.

Prepare eggplant

Trim eggplant and slice into 1/4" rounds. Lay slices on paper towels, sprinkle both sides with 1 tsp salt, and let sit 15 minutes to sweat out moisture and remove bitterness. Pat dry thoroughly with paper towels.

Bread eggplant

Set up three shallow dishes: 1/2 cup flour, 1 egg beaten with 2 tbs milk, and 3/4 cup fine breadcrumbs. Dredge each eggplant slice first in flour (shake off excess), then egg wash, then breadcrumbs, pressing to adhere.

Fry eggplant

Heat about 1 cup vegetable oil in a skillet over medium heat (oil depth about 1/8"–1/4"). Fry eggplant in batches until golden brown, about 2–3 minutes per side. Transfer to a paper towel-lined plate or wire rack. Keep warm and crisp.

In a small saucepan, warm 2 tbs extra-virgin olive oil over medium heat. Add 2 cloves minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add 14 oz crushed tomatoes and 1 tbs tomato paste; stir to combine. Add 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar if desired. Bring to a gentle simmer, reduce heat to low, and simmer 10–15 minutes to develop flavor. Taste and adjust seasoning. Keep warm for assembly.

Before serving, tuck a couple of fresh basil leaves into each sandwich and sprinkle a tablespoon of grated Parmesan over the exposed sauce/cheese if desired.

Caesar Salad (serves 4 as side)

Toss 6 cups chopped romaine with 1/2 cup Caesar dressing and 1/2 cup croutons. Divide into 4 portions and serve alongside sandwiches.

Mixed Green Salad (serves 4 as side)

Toss 6 cups mixed salad greens with 1 cup halved cherry tomatoes and 1/2 cup vinaigrette. Divide into 4 portions and serve alongside sandwiches.