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Chicken Cutlet Sandwiches




Source of Recipe


Alex Guarnaschelli


Recipe Introduction


Mike saw her do these sandwiches on TV and asked me to make them. This turns out to be a really interesting combination of flavors. The mayo/vinegar sauce taste much too tart alone, but on the sandwich it works really well. Make sure to really pound out the chicken thinly. You can stack up 2 fillets. The rolls can be crusty, but should be pillowy – you want everything to kind of soak into the bread.


List of Ingredients




1 cup canola oil
8 slices prosciutto
16 to 24 fresh sage leaves, stemmed
Kosher salt
1/2 cup mayonnaise
1/4 cup red wine vinegar
1 to 1 1/2 pounds whole skinless, boneless chicken breast, cut into 1/4-inch-thick pieces and pounded very thin
1 heaping tablespoon dried oregano
3 eggs, lightly beaten
4 cups plain breadcrumbs
4 large crusty, seeded rolls, split
2 romaine hearts, cut into 1/2-inch rounds
1/4 cup grated Parmesan


Recipe



Heat oven to 250 degrees.

In a small bowl mix the mayonnaise and red wine vinegar. Set aside.

Pour about 1/2 cup of the oil into a large skillet and heat on medium. Cook the prosciutto until crispy – about 1-2 minutes. Remove and drain on paper towels. Cook the sage leaves in the same way just until they are pale and crisp – 30 seconds to a minute. Drain and season with salt.

Place racks in 2 baking sheets. Sprinkle both sides of the chicken pieces with salt and oregano. In a bowl whisk the eggs. In another dish place the breadcrumbs. Dip each piece of chicken in the egg wash and then the breadcrumbs, coating well. Place the breaded chicken pieces on the racks in one of the baking sheets and let sit for a few minutes. You will use the other rack/baking sheet for the finished chicken.

Pour the remaining oil into the skillet and heat over medium heat. Cook the chicken pieces in one layer until golden brown on each side – 3-5 minutes per side. When done place on the clean rack/baking sheet and place in the oven. Fry the remaining chicken.

To assemble the sandwiches: spread the bottom of the roll with the mayo/vinegar sauce. Top with lettuce, chicken, Parmesan, sage leave and prosciutto slices. Drizzle with more mayo/vinegar sauce. Top with the other half of the roll.

Serves four.