Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1/4 cup milk
- 1 1/2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup vegetable oil
- 4 ciabatta rolls
- 4 slices of provolone cheese
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup arugula
Special equipment needed:
- Meat mallet
- 3 shallow bowls
- Baking sheet
- Wire rack
- Skillet
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet until they are about 1/2 inch thick.
3. In a shallow bowl, mix together flour, garlic powder, onion powder, paprika, salt, and black pepper.
4. In another shallow bowl, whisk together eggs and milk.
5. In a third shallow bowl, mix together breadcrumbs and grated Parmesan cheese.
6. Dredge each chicken breast in the flour mixture, shaking off any excess.
7. Dip each chicken breast in the egg mixture, then coat in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to make sure they stick.
8. Place the breaded chicken breasts onto a wire rack set on a baking sheet.
9. Heat vegetable oil in a skillet over medium-high heat.
10. Once the oil is hot, add the chicken breasts to the skillet and cook for 2-3 minutes on each side until golden brown.
11. Transfer the chicken breasts to the wire rack and bake in the preheated oven for 10-12 minutes, or until the internal temperature reaches 165°F.
12. While the chicken is baking, slice the ciabatta rolls in half and toast them in the oven for 2-3 minutes.
13. In a small bowl, mix together mayonnaise and Dijon mustard.
14. To assemble the sandwiches, spread the mayonnaise mixture on the bottom half of each ciabatta roll.
15. Top each roll with a slice of provolone cheese, a chicken breast, and a handful of arugula.
16. Place the top half of the ciabatta roll on top of the sandwich.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
4 sandwiches
Nutritional information:
Calories: 710
Fat: 33g
Saturated Fat: 9g
Cholesterol: 200mg
Sodium: 1430mg
Carbohydrates: 49g
Fiber: 3g
Sugar: 3g
Protein: 52g
Substitutions for ingredients:
- Chicken breasts can be substituted with turkey cutlets or pork chops.
- Arugula can be substituted with spinach or mixed greens.
- Provolone cheese can be substituted with Swiss or cheddar cheese.
Variations:
- Add sliced tomatoes and red onions to the sandwich for extra flavor.
- Use Italian-seasoned breadcrumbs for a more flavorful crust.
- Make a spicy version by adding cayenne pepper or red pepper flakes to the flour mixture.
Tips and tricks:
- Pound the chicken breasts evenly to ensure they cook evenly.
- Use a wire rack to allow the chicken to cook evenly and prevent the breading from getting soggy.
- Make sure the oil is hot before adding the chicken to the skillet to prevent the breading from falling off.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftover sandwiches can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the sandwich in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sandwich on a wooden cutting board with a side of potato chips or sweet potato fries.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
Pair with a side salad or coleslaw.
Suggested side dishes:
Potato chips, sweet potato fries, or a side salad.
Troubleshooting advice:
If the breading falls off the chicken, make sure the oil is hot enough before adding the chicken to the skillet.
Food safety advice:
Make sure the internal temperature of the chicken reaches 165°F to ensure it is cooked through.
Food history:
The Parmesan-crusted cutlet sandwich is a modern twist on the classic Italian dish, chicken Parmesan.
Flavor profiles:
The sandwich is savory and crispy with a hint of tanginess from the Parmesan cheese and Dijon mustard.
Serving suggestions:
Serve the sandwich with a cold beer or a glass of white wine.
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