Last weekend I had one of my hard core chicken tender frying marathons so that I could re-stock the freezer for the kids. I was overzealous in the amount of chicken that I bought (about 10 lbs.) and I was growing tired of the process. So I decided that, for the last package of chicken, I would make cutlets which would involve fewer batches to batter and fry. The chicken breasts were thick, so I sliced them in half and pounded them out a little bit; this way the inside would be fully cooked without the outside being too browned. Well, we didn’t eat the cutlets that night, so I refrigerated them to have for the next day. I wasn’t in the mood for Chicken Parmesan (and I like more of a breaded cutlet for that anyway), and they looked kind of uninspiring just by themselves, so I decided to turn them into sandwiches. I didn’t really have that many options in my refrigerator, so the sandwich is a result of what I had on hand. I did have the option of using regular bacon and making a standard club sandwich, but since I had some proscuitto, I decided to crisp that up instead. The tomatoes you see in the photo are Kumato tomatoes – they’re not an heirloom, but a hybrid, and they’re excellent. I love arugula, as does my daughter, so she and I had that on our sandwich while I made the boys’ sandwiches with leaf lettuce. The garlic herb mayonnaise was super easy because I just combined prepared mayonnaise with garlic and herbs. I had really great French dinner rolls, but you could use Italian rolls, or even ciabatta bread. The sandwiches were a big hit and made it onto the “make that more often” list. This recipe is for 4 Servings, but can easily be adjusted.
- 2 Boneless Skinless Chicken Breasts – sliced in 1/2 to make 4 thinner breasts (or purchase the thinner cut breasts)
- 3 Cups Buttermilk (enough to cover chicken)
- 2 Cups Flour
- 1/4 Cup Corn Starch
- Salt and Pepper
- Vegetable Oil (enough to cover when frying – amount will depend on the size of the pot you fry in)
- 1 Package (about 4 oz.) Proscuitto
- Mozzerella Cheese (can use shredded or sliced)
- 1/4 Cup Mayonnaise
- 2 Cloves Garlic – finely chopped
- 2 tsp. Dried Italian Seasoning
- Arugula, lettuce, or your favorite green
- 2 Tomatoes – sliced
Season chicken generously with salt and pepper and soak in buttermilk for 4-12 hours (the longer they soak, the more tender they are). Combine flour, corn starch, 2 tsp. salt and 2 tsp. freshly ground pepper in a large plastic bag and shake to mix thoroughly; set aside. Add vegetable oil to a medium or large stockpot – oil should cover the bottom of the pan by about 2 inches (enough so that when added, chicken will be submersed). Heat oil to 350 degrees. In the meantime, heat a little bit of vegetable oil in a medium saute pan, add proscuitto slices and cook until crispy; drain on paper towel. Remove 1 chicken breast from buttermilk (do not try to shake off excess buttermilk – this makes for good batter) and transfer immediately to flour mixture. Shake until chicken is well coated. Set coated chicken aside on a cooling rack. Repeat process until all chicken breasts are battered. Working in batches, add chicken to oil and cook until outside is golden brown and inside is cooked through (about 5-7 minutes each, depending on size of your cutlets). (You can test on breast by cutting into it). Remove from oil and drain on paper towels. Preheat oven to 350 degrees. Prepare the mayonnaise by combining mayonnaise, garlic and herbs; set aside. Place cutlets on a baking sheet and top each cutlet with mozzerella cheese. Bake until cheese is melted. Assemble sandwiches by coating top pieces of rolls generously with mayonnaise. Add one cutlet to each bottom roll;top with crispy proscuitto, and then top with tomato slices and greens.
Slice sandwiches in 1/2 and serve immediately so chicken is still warm.