Fina's Deli Roll Recipe

Name: Newtown Road Italian Deli & Pizzas Fina's Deli Roll Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces soft sandwich rolls (6–8 inch/15–20 cm); 8 oz fresh mozzarella; 3 pieces roasted red peppers (jarred, drained); 8 leaves fresh basil leaves; 1 cup mixed salad greens or arugula; 1 piece boneless skinless chicken breasts; 1 tbs all-purpose flour; 1 piece large egg; 3 tbs plain breadcrumbs (panko or regular); 1 tbs Parmesan cheese, grated; 1 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 2 tbs olive oil (for frying); 2 tbs balsamic vinegar; 3 tbs extra-virgin olive oil; 0.5 tsp Dijon mustard; 0.5 tsp honey; 0.5 tsp garlic, minced; 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Newtown Road Italian Deli & Pizza

Time35m

Serves2

Chicken cutlet, fresh mozzarella cheese, roasted peppers, balsamic vinegar dressing, on a roll.

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Ingredients

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Roll & assembly

2 pieces soft sandwich rolls (6–8 inch/15–20 cm)

8 oz fresh mozzarella

3 pieces roasted red peppers (jarred, drained)

8 leaves Fresh basil leaves

1 cup mixed salad greens or arugula

Chicken cutlet

1 piece boneless skinless chicken breasts

1 tbs 00 bread flour

1 piece large egg

3 tbs plain breadcrumbs (panko or regular)

1 tbs Parmesan cheese, grated

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs olive oil (for frying)

Balsamic dressing

2 tbs Aged balsamic vinegar

3 tbs extra-virgin olive oil

1/2 tsp Dijon mustard

1/2 tsp Honey

1/2 tsp Garlic, minced

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Chicken cutlet

Prepare and pound

Trim any fat from the chicken breast and slice horizontally to make two thinner cutlets (or butterfly to create two pieces). Place between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until each piece is about 1/4 inch (6 mm) thick and even.

Season and bread

Set out three shallow dishes: flour in the first (1 tbs), beaten egg in the second (1 egg), and breadcrumbs mixed with grated Parmesan, garlic powder, 1 tsp salt, and 1/2 tsp black pepper in the third (3 tbs breadcrumbs + 1 tbs Parmesan + 1 tsp garlic powder + seasoning). Dredge each cutlet lightly in flour, shake off excess, dip into the beaten egg, then press into the breadcrumb mixture to coat both sides evenly.

Cook cutlets

Heat 2 tbs olive oil in a large nonstick or stainless skillet over medium-high heat. When oil shimmers, add the breaded cutlets (work in batches if needed). Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined plate and let rest 2–3 minutes; cutlets can be kept warm in a low oven (200°F/95°C) while you finish other components.

Balsamic dressing

Make the dressing by whisking together 2 tbs balsamic vinegar, 3 tbs extra-virgin olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified. Taste and adjust seasoning; set aside at room temperature.

Roll & assembly

Warm the rolls briefly in a 350°F (175°C) oven for 3–5 minutes or toast cut-side down in a skillet for 1–2 minutes until lightly crisp.

Slice the fresh mozzarella into 1/4-inch (6 mm) rounds. If the cooked chicken cutlets are thicker than the roll allows, slice each cutlet to fit the roll lengthwise.

Assemble each roll: open the warm roll, drizzle about 1/2 to 1 tbs of the balsamic dressing on the bottom half, place a cooked chicken cutlet on top, layer 4 oz (half of the listed mozzarella) of fresh mozzarella slices over the chicken, add roasted red pepper strips (1–2 peppers per sandwich, depending on size), and scatter fresh basil leaves and about 1/2 cup mixed greens on top.

Drizzle another 1/2 tbs of the dressing over the greens/peppers, close the roll, press gently to compress, and cut in half if desired. Serve immediately so the mozzarella is slightly warm from the chicken and the greens remain crisp.