Chicken Cutlet Sandwich

Name: Chicken Cutlet Sandwich
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters plain breadcrumbs; 237 milliliters canola oil; 4 larges crusty, seeded rolls, split; 3 eggs, lightly beaten; 16 fresh sage leaves, stemmed; 4 servings Kosher salt; 118 milliliters mayonnaise; 1 Tbsp heaping tablespoon dried oregano; 59 milliliters grated Parmesan; 8 slices prosciutto; 59 milliliters red wine vinegar; 2 romaine hearts, cut into 1/2-inch rounds; 454 grams whole skinless, boneless chicken breast, cut into 1/4-inch-thick pieces and pounded very thin

Chicken Cutlet Sandwich might be just the main course you are searching for. This recipe covers 48% of your daily requirements of vitamins and minerals. One portion of this dish contains around 52g of protein, 48g of fat, and a total of 1070 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 40 minutes. Head to the store and pick up chicken breast, wine vinegar, kosher salt, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Watch how to make this recipe.

Special equipment: baking sheet fitted with a kitchen towel

Equipment you will use

Kitchen Towels

Baking Sheet

Cook the prosciutto and sage: Prepare a baking sheet fitted with a kitchen towel. In a large skillet, heat about 1/2 cup of the oil over low heat. When the oil begins to smoke lightly, add the prosciutto slices to the oil in the pan and cook until crispy, 1 to 2 minutes. Use a slotted spoon or spatula to remove them.

Ingredients you will need

Prosciutto

Sage

Cooking Oil

Equipment you will use

Kitchen Towels

Slotted Spoon

Baking Sheet

Frying Pan

Spatula

Place them on the kitchen towel to drain. Next, add the sage leaves and cook until they pale in color and become crispy, 30 seconds to 1 minute.

Ingredients you will need

Sage

Equipment you will use

Kitchen Towels

Remove and season them with salt. Set aside.

Ingredients you will need

Salt

Make the sauce: In a small bowl, whisk together the mayonnaise and red wine vinegar.

Ingredients you will need

Red Wine Vinegar

Mayonnaise

Sauce

Equipment you will use

Whisk

Bowl

Prepare the chicken cutlets: Prepare another baking sheet fitted with parchment paper.

Ingredients you will need

Chicken Cutlet

Equipment you will use

Baking Paper

Baking Sheet

Sprinkle both sides of the chicken cutlets with the oregano and salt.

Ingredients you will need

Chicken Cutlet

Oregano

Salt

Put the eggs in one bowl and the breadcrumbs in another. Dip each piece of chicken in the egg (on both sides) and then the breadcrumbs. Shake any excess off each one.

Ingredients you will need

Breadcrumbs

Whole Chicken

Dip

Egg

Equipment you will use

Bowl

Add the remaining oil to the pan used to fry the prosciutto and heat it until it smokes lightly. Use a pair of tongs to carefully add a couple of the chicken cutlets to the oil in a single layer. Cook over medium heat on the first side until golden brown, 3 to 5 minutes. Turn on their second side and cook 3 to 5 additional minutes.

Ingredients you will need

Chicken Cutlet

Prosciutto

Cooking Oil

Equipment you will use

Tongs

Frying Pan

Cut a small incision in the middle of each cutlet to make sure they are completely cooked. If any are underdone, place in a warm oven to cook for a few additional minutes. Repeat the process with the remaining cutlets.

Equipment you will use

Oven

Assemble the sandwiches: Spoon a generous helping of the mayonnaise mixture on the bottom half of the roll. Top with a mound of lettuce. Top with the chicken cutlets, some Parmesan, sage leaves and prosciutto slices.

Ingredients you will need

Chicken Cutlet

Sage

Mayonnaise

Prosciutto

Parmesan