ITALIAN CHICKEN CUTLET SANDWICHES
sandwich time is the perfect time for this Italian chicken cutlet sandwich!
Provided by Kellie
Categories Sandwich
Time 30m
Number Of Ingredients 7
Steps:
- In a shallow bowl or baking dish, whisk together the flour, 1 tablespoon garlic powder, Italian seasoning, 1/2 tablespoon kosher salt and 1/4 tablespoon pepper to combine. Set aside.
- In a separate shallow bowl, whisk the milk with the remaining garlic powder, salt and pepper. Set aside.
- In a third shallow bowl, whisk together the bread crumbs and cheese to combine. Set aside.
- Dredge 1 chicken breast half in the flour to coat, shaking off the excess. Dredge the chicken in the milk and then the breadcrumb mixture pressing the breadcrumbs into the surface of the chicken to help it stick. Place on a baking sheet lined with parchment. Repeat with the remaining chicken.
- Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering.
- Add the chicken to the skillet being sure not to crowd the pan. You may need to do it in batches of two chicken breast halves at a time.
- Cook the chicken until crispy and golden brown, approximately 4 to 5 minutes. When the chicken releases easily from the pan and is golden, flip it over and continue cooking on the other side until crispy.
- Repeat with the remaining chicken. Set aside
- Fill a large stock pot with water and bring to a boil.
- Add the broccoli rabe to the pot and blanch for 1 minute. Drain the broccoli rabe and pat dry with a towel.
- Heat 1 tablespoon oil in a skillet and add the broccoli rabe to the pan. Saute the broccoli rabe for 2 to 3 minutes seasoning with salt and pepper, to taste. Set aside.
- In a small bowl, stir together the mayonnaise and pesto. Spread the mayonnaise on the cut sides of the bread covering completely.
- Layer the provolone cheese on the bottom half of the bread. Top the cheese with the chicken.
- Arrange the roasted red peppers and broccoli rabe on top of the chicken.
- Place the top half of the bread on the broccoli rabe and slice into individual pieces approximately 3 inches wide.
- Serve immediately.
Nutrition Facts : Calories 513 kcal, Carbohydrate 21 g, Protein 26 g, Fat 36 g, SaturatedFat 9 g, Cholesterol 69 mg, Sodium 658 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
DIJON-CRUSTED CHICKEN CUTLET SANDWICHES
Sponsored by Grey Poupon®. The classic chicken sandwich gets a welcome makeover with the addition of creamy Dijon mustard and a crispy panko coating. Stack the cutlets atop toasted brioche buns, then pile on the crunchy quick-fix coleslaw and tangy bread-and-butter pickles for the ultimate sandwich upgrade.
Provided by Kelly Senyei
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken: Put 1 chicken breast between two pieces of parchment or wax paper. Using a meat mallet (or the bottom of a heavy skillet), pound the chicken breast until it is 1/2 inch thick. Repeat with the remaining chicken breasts.
- Line a baking sheet with paper towels. Add the panko to a shallow dish.
- Brush the mustard on the pounded chicken cutlets with a pastry brush to coat both sides. Press each one into the panko, turning to coat well on all sides.
- Melt 1 tablespoon of the butter in 1/4 cup of the olive oil in a large skillet over medium heat. Add 2 of the cutlets and cook, undisturbed, until golden brown, 4 to 5 minutes. Flip the cutlets once and continue cooking until golden and cooked through, 3 to 4 minutes more. Transfer the cutlets to the prepared baking sheet and immediately season with salt.
- Wipe out the skillet and repeat the cooking process with the remaining 1/4 cup olive oil, 1 tablespoon butter and 2 cutlets.
- For the slaw: Place the celery seeds in a small skillet over medium heat and cook, stirring, until toasted and fragrant, 1 to 2 minutes. Whisk together the mayonnaise, mustard, sugar, lemon juice, toasted celery seeds, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add the red cabbage, green cabbage, scallions and parsley to the bowl and toss well to combine.
- For assembly: Position an oven rack 3 to 4 inches from the broiler unit, and preheat the broiler to high. Split the brioche buns and toast until golden brown, 1 to 2 minutes. Slice each chicken cutlet in half crosswise.
- Spoon a portion of the slaw onto each of the bottom buns. Stack the halved chicken cutlets on top of the slaw. Add the pickles and top buns and serve.
PARMESAN-DIJON CHICKEN
Perfectly seasoned and coated baked chicken breasts. Finally a way to wake up those boring weekday meals.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
- Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
- Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 340, Carbohydrate 9 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 1 g, TransFat 0 g
DIJON-CRUSTED CHICKEN BREASTS
If you're craving fried chicken, this dish will hit the spot! A crisp and flavorful coating makes this easy entree feel special and indulgent. Jacqui Correa - Landing, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture., In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a thermometer reads 170°.
Nutrition Facts : Calories 169 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 380mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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