Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices prosciutto
- 4 slices fontina cheese
- 4 ciabatta rolls
- 2 tbsp olive oil
Special equipment needed:
- Meat mallet
- Frying pan
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/2 inch thick.
3. Set up three shallow dishes. In the first dish, add the flour. In the second dish, beat the eggs. In the third dish, mix together the panko breadcrumbs, salt, and black pepper.
4. Dredge each chicken cutlet in the flour, shaking off any excess. Then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture.
5. Heat the olive oil in a frying pan over medium-high heat. Add the chicken cutlets and cook for 2-3 minutes on each side until golden brown.
6. Transfer the chicken cutlets to a baking sheet and bake in the preheated oven for 10-12 minutes until cooked through.
7. While the chicken is baking, toast the ciabatta rolls.
8. Assemble the sandwiches by placing a slice of prosciutto and a slice of fontina cheese on each roll. Top with a chicken cutlet and serve.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Frying pan: medium-high heat
Oven: 375°F
Serving size:
4 sandwiches
Nutritional information:
Calories per serving: 590
Fat: 22g
Carbohydrates: 47g
Protein: 49g
Substitutions for ingredients:
- Chicken breasts can be substituted with turkey cutlets or pork cutlets.
- Fontina cheese can be substituted with provolone cheese or mozzarella cheese.
- Ciabatta rolls can be substituted with any type of bread or roll.
Variations:
- Add sliced tomatoes, lettuce, or avocado to the sandwich.
- Use different types of cheese, such as cheddar or gouda.
- Add a spread, such as pesto or mayonnaise, to the sandwich.
Tips and tricks:
- Pound the chicken cutlets evenly to ensure they cook evenly.
- Use a meat thermometer to check that the chicken is cooked through.
- Let the chicken rest for a few minutes before assembling the sandwich to prevent the cheese from melting too quickly.
Storage instructions:
Leftover chicken cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken cutlets, place them in a preheated oven at 350°F for 10-12 minutes until heated through.
Presentation ideas:
Serve the sandwiches on a wooden board or platter with a side of potato chips or a salad.
Garnishes:
Garnish the sandwiches with fresh herbs, such as parsley or basil.
Pairings:
Pair the sandwiches with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the sandwiches with a side of potato salad, coleslaw, or roasted vegetables.
Troubleshooting advice:
If the chicken cutlets are not cooking evenly, adjust the heat on the frying pan or oven.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
The prosciutto and fontina cutlet sandwich is a modern take on the classic Italian dish, chicken Milanese.
Flavor profiles:
The sandwich is savory and salty from the prosciutto and fontina cheese, with a crispy texture from the chicken cutlet and panko breadcrumbs.
Serving suggestions:
Serve the sandwiches as a lunch or dinner option.
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Region: Italian