Recipe of Perfect Italian Chicken Cutlet Sandwich

Italian Chicken Cutlet Sandwich Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Italian Chicken Cutlet Sandwich” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Italian Chicken Cutlet Sandwich

1. Make ready 3 tbsp of Canola Oil.
2. You need 8 of Basil Leaves.
3. It’s 2 of Roma Tomatoes.
4. Take 4 of Onion Rolls.
5. Take of Chicken & Marinade.
6. It’s 2 lb of Chicken Breast.
7. You need 1 tsp of Salt.
8. Make ready 1/4 tsp of Ground Black Pepper.
9. It’s 1 tsp of Lemon Juice.
10. Make ready 1 tsp of Dried Tarragon.
11. Make ready 1/2 tsp of Garlic Powder.
12. Make ready 1 tsp of Onion Powder.
13. Prepare 3 tbsp of Canola Oil.
14. Make ready of Dredges.
15. It’s 2 cup of Bread Flour.
16. Make ready 1 1/2 cup of Milk.
17. It’s 1/4 tsp of Ground Black Pepper.
18. You need 1/2 tsp of Salt.
19. It’s of Cream Sauce.
20. You need 1 tbsp of Salted Butter.
21. Prepare 1/4 cup of Mayonnaise.
22. Make ready 1/2 cup of Shredded Italian Blend Cheese.
23. Prepare 1/4 tsp of Crushed Red Pepper.
24. You need 1 pinch of Garlic Powder.
25. Take 1/4 tsp of Lemon Juice.

Italian Chicken Cutlet Sandwich instructions

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..