Chicken Cutlet Po Boy Recipe
calabrian chile aioli, giardiniera, shredded iceberg lettuce, tomato, preserved hot banana pepper, provolone, Leidenheimer
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Ingredients
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Chicken Cutlets
Calabrian Chile Aioli
Toppings
Method
Prepare the Chicken Cutlets
- 1
Pound the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thickness.
- 2
Bread the Chicken
Set up a breading station with three shallow bowls: one with flour (seasoned with salt and pepper), one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, dip in the egg, and coat with breadcrumbs.
- 3
Make the Calabrian Chile Aioli
- 4
Mix the Ingredients
In a bowl, combine mayonnaise, minced Calabrian chiles, minced garlic, and lemon juice. Mix well until smooth.
Assemble the Po Boy
- 5
Prepare the Bread
Slice the Leidenheimer bread lengthwise, but not all the way through, to create a pocket.
- 6
Add the Chicken
Spread a generous amount of Calabrian chile aioli inside the bread, then place a fried chicken cutlet inside.
- 7
Top it Off
Layer on giardiniera, shredded iceberg lettuce, sliced tomato, preserved hot banana peppers, and provolone cheese.
- 8
Serve
Close the sandwich and serve immediately, with extra aioli on the side if desired.
