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Italian Chicken Cutlet Sandwich Recipe

Italian Chicken Cutlet Sandwich Recipe
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Serving : 4
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Prepare the ingredients before making Italian Chicken Cutlet Sandwich in your home. Then, follow these steps below to serve Italian Chicken Cutlet Sandwich for your family or friends.

Ingredients: Italian Chicken Cutlet Sandwich

  • 3 tbsp Canola Oil
  • 8 Basil Leaves
  • 2 Roma Tomatoes
  • 4 Onion Rolls
  • Chicken & Marinade
  • 2 lb Chicken Breast
  • 1 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 1 tsp Lemon Juice
  • 1 tsp Dried Tarragon
  • 1/2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 3 tbsp Canola Oil
  • Dredges
  • 2 cup Bread Flour
  • 1 1/2 cup Milk
  • 1/4 tsp Ground Black Pepper
  • 1/2 tsp Salt
  • Cream Sauce
  • 1 tbsp Salted Butter
  • 1/4 cup Mayonnaise
  • 1/2 cup Shredded Italian Blend Cheese
  • 1/4 tsp Crushed Red Pepper
  • 1 pinch Garlic Powder
  • 1/4 tsp Lemon Juice

How to Make Italian Chicken Cutlet Sandwich

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Italian Chicken Cutlet Sandwich in your home by yourself.

    Step 1
  • I used extremely large chicken breasts (about 16 ounces each), so I just cut them as if butterflying them, but cut all the way in half so there were 4 thinner 8-ounce pieces. If you use smaller chicken breasts, you may want to just pound them out slightly to thin them instead.
  • Step 2
  • Add chicken and remainder of marinade ingredients to a medium bowl. Let marinate overnight.
  • Step 3
  • In two separate dishes for the dredges, pour the flour, salt, and pepper in one. Pour the milk in the other.
  • Step 4
  • Take each piece of chicken and dredge it lightly in the flour mixture, then the milk, then dredge again lightly in the flour.
  • Step 5
  • In a medium skillet, heat 3 tablespoons of canola oil over medium heat. When heated, add one piece of dredged chicken at a time. Cook each piece 4 minutes on each side or until golden brown and crispy. Place each cooked piece on a paper towel-lined plate to absorb excess oil.
  • Step 6
  • In a small saucepan, add cream sauce ingredients and cook over low heat until cheese is thoroughly melted.
  • Step 7
  • Slice Roma tomatoes lengthwise into 1/4-inch slices.
  • Step 8
  • When chicken and cream sauces are finished, prepare each sandwich by opening an onion roll (or other bun) and placing the chicken on the bottom, followed by the cream sauce, 2-3 slices of tomatoes, and 2 fresh basil leaves.
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