Food Network Recipes Chefs the Kitchen Today (2024)

Food Network: Chicken Cutlet Sandwich

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 of whole, skinless, boneless chicken breasts, sliced into pieces that are 1/4 inch thick, then thinly pounded

1 heaping tablespoon dried oregano

3 eggs, lightly beaten

4 cups plain breadcrumbs

4 larges crusty, seeded rolls, split

2 romaine hearts, cut into 1/2-inch rounds

1/4 cup grated Parmesan

Instructions: -

1. Cook the sage and prosciutto:

Prepare the baking sheet using a kitchen towel. About half of the oil should be heated in a big skillet over low heat. Add the prosciutto slices to the oil in the pan and fry for one to two minutes, or until crispy, until the oil begins to smoke slightly. To remove them, use a spatula or slotted spoon. To drain, lay them out on the kitchen towel. Then add the sage leaves and fry for 30 to 1 minute, or until they turn crispy and pale. After removing them, sprinkle them with salt. Put aside.

To make the sauce, whisk the red wine vinegar and mayonnaise together in a small basin.

2. Get the chicken cutlets ready:

Prepare a second baking sheet with parchment paper. Sprinkle the chicken cutlets on both sides with salt and oregano. Mix the breadcrumbs in one bowl and the eggs in another. After dipping each chicken piece in the egg (on both sides), coat it with bread crumbs. Make sure to shake off any extra.

3. Cook the chicken cutlets:

Heat the skillet that was used to sear the prosciutto until it begins to softly smoke after adding the remaining oil. A few of the chicken cutlets should be carefully added to the oil in a single layer using a pair of tongs. Cook for 3 to 5 minutes on the first side over medium heat, or until golden brown. After flipping them over, grill them for a further three to five minutes. Make a little incision in the center of each cutlet to make sure it’s cooked through. Place in a heated oven for the final cooking of any that are underdone for a few more minutes. Continue with the remaining cutlets in the same manner.

4. Putting the sandwiches:

Place a substantial amount of the mayonnaise mixture on the roll’s bottom half. Add a heap of lettuce on top. Add pieces of prosciutto, sage leaves, Parmesan cheese, and chicken cutlets on top. If desired, drizzle with more mayonnaise. Place the remaining roll on top.