Ingredients with Measurements:
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup of pitted green olives, chopped
- 1/2 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 2 cloves of garlic, minced
- 1/4 cup of all-purpose flour
- 2 eggs, beaten
- 1/4 cup of vegetable oil
- 4 ciabatta rolls
- 4 slices of provolone cheese
- 1/2 cup of arugula
Special equipment needed:
- Food processor
- Large skillet
Step-by-step instructions:
1. In a food processor, pulse the artichoke hearts and olives until finely chopped.
2. In a mixing bowl, combine the chopped artichoke hearts and olives with the breadcrumbs, Parmesan cheese, parsley, and garlic. Mix well.
3. Form the mixture into 4 patties.
4. Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
5. Dip each patty into the flour, then the beaten eggs, and finally the breadcrumbs.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Add the patties to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
8. Slice the ciabatta rolls in half and place a slice of provolone cheese on the bottom half of each roll.
9. Top each roll with a cutlet, a handful of arugula, and the top half of the roll.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 540
- Fat: 29g
- Carbohydrates: 46g
- Protein: 22g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Feta cheese can be used instead of Parmesan cheese.
- Spinach can be used instead of arugula.
Variations:
- Add sliced tomatoes or roasted red peppers to the sandwich.
- Use the cutlets as a topping for a salad instead of a sandwich.
Tips and tricks:
- Make sure the patties are well-coated in the flour, egg, and breadcrumbs to ensure a crispy crust.
- Use a non-stick skillet to prevent the cutlets from sticking.
Storage instructions:
- The cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the cutlets, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the sandwich with a side of sweet potato fries or a small salad.
Garnishes:
- Garnish the sandwich with a sprinkle of chopped fresh parsley or a drizzle of balsamic glaze.
Pairings:
- Pair the sandwich with a glass of Chardonnay or Pinot Grigio.
Suggested side dishes:
- Sweet potato fries
- Caesar salad
- Caprese salad
Troubleshooting advice:
- If the cutlets are falling apart, try adding more breadcrumbs to the mixture.
Food safety advice:
- Make sure the cutlets are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- The artichoke is a member of the thistle family and is believed to have originated in the Mediterranean region.
Flavor profiles:
- The sandwich has a savory and slightly salty flavor from the artichoke hearts and olives, with a crispy texture from the breadcrumb coating.
Serving suggestions:
- Serve the sandwich with a side of chips or a pickle spear.
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