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

Directions:

1. Heat the oil on medium-high heat in a shallow skillet. 
2. While oil is heating bread the chicken breasts.
3. Fry the prosciutto for 1-2 minutes until golden brown. Remove to a paper towel-lined plate to drain.
4. While prosciutto is cooking, mix the red wine vinegar and mayo together. Stick the bowl in the refrigerator so it stays cool for later. 
5. Add the sage leaves to the oil. Fry until bubbles stop. Remove to the same plate as the prosciutto.
6. Fry the breaded chicken 3-4 minutes on each side or until golden brown. Remove to paper towel-lined plate to drain.
7. 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.