Chicken Cutlet Sandwich Recipe
Serves 2
25 mins cook
0 mins total
Chicken Cutlet sandwich with provolone, prosciutto, and fresh spinach
0 servings
Butterfly and pound the chicken breast to an even thickness. Use saran wrap over the chicken before pounding to keep from making a mess. Pat the chicken dry with a paper towel to remove any excess moisture — this helps the breadcrumbs stick and keeps the cutlet extra crispy.
In a shallow bowl, whisk the eggs. In another shallow bowl, mix together the Italian seasoned bread crumbs, salt, and black pepper. Dip each chicken cutlet into the eggs, then place it in the breadcrumb mixture, pressing gently to coat the crumbs to the chicken on both sides.
Heat oil in a large skillet over medium heat. Cook the breaded chicken cutlets for about 2-3 minutes on each side, or until golden brown and cooked through. Set aside when done.
Toast the sub roll in a pan with a knob of butter until golden on both sides.
Assemble the sandwich by spreading the mayo on the bottom of the toasted roll, then add the crispy chicken cutlet, followed by the provolone cheese on top. Place the sandwich on a baking sheet with a wired rack and broil for 2 minutes to melt the cheese.
Take it out and finish assembling the sandwich by layering the prosciutto on top of the melted cheese, then add a handful of fresh spinach and the top bun. Cut in half and enjoy.
