Italian Chicken Cutlet Sandwich

Name: Italian Chicken Cutlet Sandwich
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp Canola Oil; 8 Basil Leaves; 2 Roma Tomatoes; 4 Onion Rolls; 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; 2 cup Bread Flour; 1 1/2 cup Milk; 1/4 tsp Ground Black Pepper; 1/2 tsp Salt; 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

hands.matt @cook_3355319

North Carolina

This is sort of like a chicken Parmesan sandwich, except there's no marinara sauce. Instead, there's an Alfredo-like cream sauce. What really makes this sandwich, though, is the fresh basil leaves. Do not leave them out. You'll wish you hadn't!

hands.matt @cook_3355319

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Ingredients

4 servings

3 tbspCanola Oil
8Basil Leaves
2Roma Tomatoes
4Onion Rolls
Chicken & Marinade
2 lbChicken Breast
1 tspSalt
1/4 tspGround Black Pepper
1 tspLemon Juice
1 tspDried Tarragon
1/2 tspGarlic Powder
1 tspOnion Powder
3 tbspCanola Oil
Dredges
2 cupBread Flour
1 1/2 cupMilk
1/4 tspGround Black Pepper
1/2 tspSalt
Cream Sauce
1 tbspSalted Butter
1/4 cupMayonnaise
1/2 cupShredded Italian Blend Cheese
1/4 tspCrushed Red Pepper
1 pinchGarlic Powder
1/4 tspLemon Juice

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Steps

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.
2

Add chicken and remainder of marinade ingredients to a medium bowl. Let marinate overnight.
3

In two separate dishes for the dredges, pour the flour, salt, and pepper in one. Pour the milk in the other.
4

Take each piece of chicken and dredge it lightly in the flour mixture, then the milk, then dredge again lightly in the flour.
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.
6

In a small saucepan, add cream sauce ingredients and cook over low heat until cheese is thoroughly melted.
7

Slice Roma tomatoes lengthwise into 1/4-inch slices.
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.