Chicken Cutlet Grinder Recipe

Prepare chicken

Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and then pound). Place between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until very thin, about 1/8" thick. Trim any uneven edges so the pieces are roughly the width of the roll.

Set up breading station

Put the 3 tbs flour on a shallow plate and season lightly with a pinch of salt. In a shallow bowl, whisk together the 2 eggs and 2 tbs milk. In a third shallow dish, combine the 3 tbs breadcrumbs, 2 tbs grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper.

Bread the cutlets

Dredge each thin cutlet first in the flour, shaking off excess, then dip in the egg mixture, and finally press into the breadcrumb mixture so both sides are well coated. Set breaded cutlets on a rack or plate while heating oil.

Fry until crisp

Heat a large skillet over medium-high and add 1/2 cup vegetable oil, swirling to coat. When the oil reaches about 325–350°F (it should shimmer but not smoke), add cutlets in a single layer (work in batches if needed). Fry 2–3 minutes per side until golden brown and cooked through (internal temp 165°F) and very crisp. Transfer to a paper-towel-lined tray to drain and keep warm in a low oven (200°F) while you finish other components.

Whisk together 1.5 tbs lemon juice, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard and 1/2 tsp honey in a small bowl. Slowly drizzle in 3 tbs olive oil while whisking to emulsify. Stir in the chopped parsley and basil, then season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning as needed.

Prepare produce and rolls

Thinly slice the Roma tomato and red onion. If you prefer warm rolls, split the rolls and spread 1/2 tbs butter inside each, then toast cut-side down in a skillet until lightly golden.

Dress the greens

Place the 2 cups chopped mixed salad greens in a bowl. Add about 2 tbs of the prepared citrus herb vinaigrette and toss gently to coat (use more to taste). The greens should be lightly dressed, not soggy.

Layer sandwich

Open each toasted roll. On the bottom half, arrange the warm crispy chicken cutlet(s) so they roughly match the roll length (you may fold a cutlet to fit). Lay 2 slices of prosciutto paper-thin over the hot cutlet so it slightly softens. Add a few dressed salad greens, 2–3 slices of tomato, a few thin rings of red onion, and 2–4 slices of Von's hot pickled peppers (adjust to heat preference). Drizzle a little extra vinaigrette over the toppings if desired.

Finish and serve

Close the sandwich and press gently. Cut in half on the diagonal and serve immediately while the cutlet is still warm and crisp. Provide extra pickled peppers and vinaigrette on the side if desired.