Chicken Cutlet Italiano Recipe
Breaded chicken breast, sautéed spinach, roasted red peppers, & provolone, topped with pecorino romano on a fresh baked hoagie roll
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Ingredients
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Chicken Cutlets
Sautéed Spinach and Roasted Red Peppers
Assembly
Method
Prepare Chicken Cutlets
- 1
Pound the Chicken
Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch.
- 2
Set Up Breading Station
Prepare three shallow dishes: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs.
- 3
Bread the Chicken
Dredge each chicken breast in the flour, shaking off excess, then dip in beaten eggs, and finally coat with breadcrumbs. Press the breadcrumbs onto the chicken to ensure they stick.
- 4
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken cutlets and cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove from skillet and set aside.
Prepare Sautéed Spinach and Roasted Red Peppers
- 5
- 6
Add Spinach and Peppers
Add the fresh spinach and roasted red peppers to the skillet. Season with salt and pepper. Sauté until the spinach is wilted and heated through, about 3-4 minutes.
Assemble the Sandwiches
- 7
Layer Ingredients
On each hoagie roll, place a chicken cutlet, top with sautéed spinach and roasted red peppers, and then layer with provolone cheese.
- 8
Melt Cheese
Place the assembled hoagie rolls in a preheated oven at 375°F (190°C) for about 5 minutes or until the cheese is melted.
- 9
Finish with Pecorino
Remove from the oven and sprinkle generously with grated pecorino romano cheese before serving.