Have you ever read a recipe or seen one made on a show and obsessed over it until you absolutely HAD to make that recipe? When Alex Guarnaschelli said that she had the Ultimate Chicken Cutlet Sandwich on The Best Thing I Ever Made, I was intrigued. I knew the sandwich would take a bit of prep and, quite frankly, I didn’t feel like whipping out the frying pan and getting oil splatter everywhere. However, the thought of that sandwich had me obsessed. Finally, I took the plunge and, if we must be honest, Chef Guarnaschelli is no joke -this is The Ultimate Chicken Sandwich.
I switched up the recipe a bit, removing the sage and adding some Monterey Jack cheese to the mix along with one of my faves, Aleppo pepper (which – interesting sidenote, I never tried it until Chef Guarnaschelli said it was the perfect addition to a grilled cheese and it is now a pantry staple in my house – I use it in many dishes). I went with arugula because I love that peppery bite and lightened up the mayo schmear a bit. Yes, the recipe is a bit complicated. Yes, it’s not low in calories. Yes, it’s worth the effort.
This Ultimate Chicken Sandwich is a tried and true – and, my friends, this is the best chicken sandwich I ever made.
On to the recipe:
Gather your ingredients
Crisping up the prosciutto
Look at that chicken bubble away
Nothing wrong with toasting a bit of cheese, right?
Don’t you want a bite now?
- 1 to 1½ pounds of boneless skinless chicken breasts
- 1 cup of canola oil
- 8 slices of prosciutto
- Kosher salt and freshly cracked black pepper
- ½ cup of light mayonnaise
- ¼ cup of sherry vinegar
- 2 cups plain breadcrumbs
- 2 cups of panko breadcrumbs
- 1 tablespoon dried oregano (I used Mexican oregano)
- 1 teaspoon of Aleppo pepper (optional)
- ¼ cup of grated Parmesan
- 3 eggs, lightly beaten
- 1 cup of arugula
- ½ – ⅔ cup of shredded Monterey Jack cheese
- 4 large soft Kaiser rolls, split
- Preheat the oven to 325 degrees F.
- On a large cutting board, butterfly the chicken breasts in half. Pound each piece between two pieces of plastic wrap until it is very thin.
- Preheat the canola oil in a heavy bottomed pan until it starts to lightly smoke.
- Lightly fry the prosciutto slices until they get crisp. Drain on a plate lined with paper towels and set aside.
- In a small bowl, whisk together the mayonnaise and sherry vinegar. Season with a bit of salt and pepper (to taste) and set aside.
- In a large baking dish, mix together the plain breadcrumbs, panko breadcrumbs, dried oregano, Aleppo pepper (if using), and grated Parmesan
- In another baking dish, whisk together the eggs and season with a touch of salt and pepper.
- Dip the thin chicken cutlets in the egg mixture and then dredge the chicken cutlets in the breadcrumb mixture.
- Fry the chicken cutlets in the canola oil until brown on the first side – about 5 minutes or so. Flip the chicken cutlets and fry for another 3 minutes. Drain on a paper towel lined plate.
- Remove the browned and crispy chicken cutlets to a baking sheet. Sprinkle the chicken cutlets with the Monterey Jack cheese and bake for about 10 minutes or so, until the chicken is cooked through and the cheese is melted.
- Spread each roll with a bit of the mayonnaise mixture. Top with some arugula, followed by the chicken cutlet and top with the prosciutto. Coat the other side of the roll with a light spread of the mayonnaise mixture and top the sandwich.
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