Step-by-Step Guide to Make Appetizing Italian Chicken Cutlet Sandwich

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

Italian Chicken Cutlet Sandwich step by step

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..