The Best Thing I Ever Made makes a case for a sandwich with Alex Guarnaschelli and I can’t help but wonder, “Could a chicken and “fancy bacon” (aka prosciutto) really be it?!” Well according to my food critic, Craig, maybe it could be. If a good meal is the way to a man’s heart, a good sandwich could be the stuff fantasy’s are made of I think. He raved about this sandwich for two days.
So here’s my version of Alex’s Chicken Cutlet Sandwich:
Ingredients (makes 2 sandwiches with leftover chicken cutlets):
- 1/2 cup canola oil
- 8-10 thin slices prosciutto
- a dozen or so fresh sage leaves
- Sea Salt
- 1/4 cup Mayo
- 1/8 cup Red Wine Vinegar
- 1 lb whole skinless, boneless chicken breast, cut into 1/4-inch-thick pieces
- 3 eggs, lightly beaten with a tablespoon half and half mixed in
- 2 cups Italian bread Crumbs
- 2 ciabatta Roles
- A few leaves Boston Lettuce
- 1/2 cup grated Parmesan
- Heat the oil on medium-high heat in a shallow skillet.
- While oil is heating bread the chicken breasts.
- Fry the prosciutto for 1-2 minutes until golden brown. Remove to a paper towel-lined plate to drain.
- While prosciutto is cooking, mix the red wine vinegar and mayo together. Stick the bowl in the refrigerator so it stays cool for later.
- Add the sage leaves to the oil. Fry until bubbles stop. Remove to the same plate as the prosciutto.
- Fry the breaded chicken 3-4 minutes on each side or until golden brown. Remove to paper towel-lined plate to drain.
- Assemble sandwiches using one chicken cutlet, 2-3 slices prosciutto, 2-3 leaves lettuce, a dollop of mayo mix, 3-5 sage leaves, and a small handful of Parmesan for each.