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Restaurants›Mitten & Boot Cafe & Fine Food›Aleksander Sandwich Recipe

Aleksander Sandwich Recipe

Name: Mitten & Boot Cafe & Fine Foods Aleksander Sandwich Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces boneless skinless chicken breasts; 1 cups all-purpose flour; 2 pieces large eggs; 2 tbsp whole milk; 1.5 cups plain breadcrumbs (or panko); 0.25 cups grated Parmesan cheese; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 tsp kosher salt; 0.5 tsp black pepper; 0.75 cups vegetable oil (for frying); 1 tbsp unsalted butter (optional, for sizzling finish); 2 pieces hard sandwich rolls (kaiser or hoagie style), split; 2 slices Swiss cheese slices; 4 leaves lettuce leaves (butter or romaine), washed and dried; 1 pieces tomato; 0.25 pieces red onion, thinly sliced; 1 cups eggplant, diced (about 1/2 inch); 0.5 cups red bell pepper, diced; 0.5 cups tomato, diced (or canned diced tomatoes, drained); 0.25 cups celery, thinly sliced; 2 tbsp green olives, chopped; 1 tbsp capers, rinsed; 1 tbsp red wine vinegar; 1 tsp brown sugar; 2 tbsp extra-virgin olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp minced garlic; 2 tbsp mayonnaise

Inspired by Mitten & Boot Cafe & Fine Food

Time55m

Serves2

Breaded chicken cutlet, swiss cheese, lettuce, tomatoes, red onions, caponata, hard roll.

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Ingredients

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Breaded Chicken Cutlet

2 pieces boneless skinless chicken breasts

1 cups 00 bread flour

2 pieces Large eggs

2 tbsp whole milk

1 1/2 cups plain breadcrumbs (or panko)

1/4 cups Grated Parmesan cheese

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tsp kosher salt

1/2 tsp black pepper

3/4 cups vegetable oil (for frying)

1 tbsp unsalted butter (optional, for sizzling finish)

Sandwich Build & Produce

2 pieces hard sandwich rolls (kaiser or hoagie style), split

2 slices Swiss cheese slices

4 leaves lettuce leaves (butter or romaine), washed and dried

1 pieces tomato

1/4 pieces Red onion, thinly sliced

Caponata (quick stovetop version)

1 cups eggplant, diced (about 1/2 inch)

1/2 cups red bell pepper, diced

1/2 cups tomato, diced (or canned diced tomatoes, drained)

1/4 cups celery, thinly sliced

2 tbsp green olives, chopped

1 tbsp capers, rinsed

1 tbsp red wine vinegar

1 tsp Brown sugar

2 tbsp extra-virgin olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp minced garlic

Condiments & Finishing

2 tbsp Mayonnaise

1 tsp Dijon mustard (optional)

1/2 tsp lemon juice (optional, for brightness in mayo)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Breaded Chicken Cutlet

Prepare chicken

If the chicken breasts are thick, butterfly each breast and then place between plastic wrap. Pound gently with a meat mallet or heavy pan to an even thickness about 1/4 to 1/3 inch. Trim any uneven edges. Pat dry and season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper (from the cutlet ingredients).

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk together the eggs and 2 tbsp milk until smooth. In a third shallow dish, combine breadcrumbs, grated Parmesan, garlic powder, onion powder, 1/2 tsp kosher salt, and 1/2 tsp black pepper; mix well.

Bread the cutlets

Working one piece at a time: dredge a chicken piece in flour, shaking off excess; dip into the egg mixture to coat; press firmly into the breadcrumb mixture to adhere a thorough coating. Set breaded cutlets on a wire rack or plate.

Pan-fry the cutlets

Heat a large skillet over medium heat and add 3/4 cup vegetable oil. When oil shimmers (about 350°F if using a thermometer), carefully add the breaded cutlets (do not crowd — fry in two batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Adjust heat as necessary to prevent burning.

Finish with butter and cheese (optional)

If desired, in the last 30–60 seconds of cooking, add 1 tbsp butter to the pan and baste the cutlets, then immediately top each cutlet with a slice of Swiss cheese. Cover the pan briefly (30–60 seconds) to melt the cheese. Transfer cutlets to a plate and let rest 2–3 minutes.

Caponata (quick stovetop version)

Heat 2 tbsp olive oil in a medium skillet over medium heat. Add the diced eggplant and a pinch of salt and cook, stirring occasionally, until it begins to soften and brown, about 6–8 minutes.

Add the diced red bell pepper and celery and cook 3–4 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

Add the diced tomato (or drained canned tomatoes), chopped olives, and capers. Stir to combine and cook 2 minutes to meld flavors.

Add the red wine vinegar and brown sugar; stir and simmer 1–2 minutes until slightly reduced. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting to your preference. Remove from heat and let cool slightly. Caponata can be made ahead and served warm or at room temperature.

Sandwich Build & Finish

Prepare rolls: split the 2 hard rolls and, if desired, toast cut sides lightly in a skillet or oven until just golden (1–2 minutes). This helps keep the rolls from becoming soggy from caponata and condiments.

Make flavored mayo: in a small bowl, combine 2 tbsp mayonnaise, 1 tsp Dijon mustard (optional), 1/2 tsp lemon juice, 1/4 tsp salt, and a pinch (about 1/8 tsp) of black pepper. Mix until smooth. Taste and adjust seasoning.

Assemble sandwiches: Spread a thin layer of the flavored mayo on both cut sides of each roll. Place a lettuce leaf on the bottom half, then one breaded chicken cutlet (with melted Swiss slice). Spoon about 3–4 tbsp of caponata over the chicken (adjust to taste). Top with 2–3 tomato slices and a few rings of thinly sliced red onion. Add the second lettuce leaf on top if you like extra crunch, then cap with the top roll.

Serve: Press sandwich slightly, cut in half if desired, and serve immediately while the chicken is warm. Leftover caponata can be served on the side or saved refrigerated for up to 3 days.