Chicken Cutlet Sandwich Recipe
Fresh 6 oz. pounded cutlet, breaded and pan-fired with fresh-shaved parmesan cheese, arugula, roasted red peppers and a lemon-balsamic aioli on a ciabatta roll.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Chicken Cutlet
Pound the chicken breast to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
- 2
Bread the Chicken
Dip the chicken in breadcrumbs, pressing to adhere. Ensure it's well-coated.
- 3
Cook the Chicken
Heat a skillet over medium heat with a drizzle of olive oil. Once hot, add the breaded chicken cutlet. Cook for about 4-5 minutes on each side, until golden brown and cooked through. In the last minute of cooking, sprinkle the shaved parmesan cheese on top and cover to melt.
- 4
Prepare the Aioli
In a small bowl, mix together mayonnaise, lemon juice, balsamic vinegar, salt, and pepper to taste. Adjust the seasoning as needed.
- 5
Assemble the Sandwich
Slice the ciabatta roll in half. Spread the lemon-balsamic aioli on both sides. Layer with arugula, the cooked chicken cutlet, roasted red peppers, and the top half of the roll. Serve immediately.