Chicken Cutlet & Provolone Sandwich
Ingredients
For Chicken Cutlets:- 2 cups breadcrumbs, plain or seasoned
- ½ cup BelGioioso Grated Parmesan cheese
- 1 cup all-purpose flour
- 3 eggs, beaten
- 2 lbs boneless, skinless chicken breasts, thinly sliced
- Salt and pepper, to taste
- ½ cup olive oil, plus more as needed
For Sandwiches:
- 6–8 Italian ciabatta rolls
- 4 oz fresh spinach
- 1 (8-oz) jar marinated roasted red peppers, drained
- 2 (8-oz) packages BelGioioso Mild Provolone cheese slices
Directions
In a wide, shallow bowl, mix breadcrumbs with Parmesan cheese. Place flour and beaten eggs in two separate shallow bowls.
If needed, slice chicken breasts horizontally into thin cutlets. Season both sides with salt and pepper. Dredge each cutlet in flour, dip into beaten egg, then coat with the breadcrumb mixture. Place breaded cutlets in a single layer on a baking sheet.
Heat about ½ cup olive oil in a large skillet over medium heat, adding more if needed to generously coat the bottom of the pan. Working in batches, fry cutlets for about 3–4 minutes per side, until golden brown and cooked through (165°F internally). Don’t overcrowd the pan and lower the heat if the breadcrumbs brown too quickly. Add more oil between batches as needed. Transfer cooked cutlets to a wire rack set over a baking sheet to drain.
Slice ciabatta rolls and lightly toast in the oven or toaster.
To assemble: place a handful of fresh spinach on the bottom half of each roll. Add a crispy chicken cutlet, top with slices of provolone, and finish with a few strips of roasted red pepper. Cover with the top half of the roll and enjoy!