Panino Cotoletta (Italian Chicken Cutlet Sandwich)
Panino Cotoletta (Italian Chicken Cutlet Sandwich) a wonderfully breaded tender moist chicken cutlet laid on a warm rustic ciabatta sandwiched between beautiful fresh layers of ripe tomato and crisp lettuce. Oh, and that is not all, to spike the flavor just a few notches a wonderful slathering of robust pesto mayo. Now that’s an Italian sandwich!
Author: Loreto Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Yield: serves 2-4 people Category: meat Method: frying Cuisine: Italian
You Will Need
Take chicken breast and cut into thin fillet about between 1/8 to 1/4 of an inch. You should get 4 cutlets.
Grab a meat cleaver, pound each side of the chicken fillet so it becomes thin and tender.
In one bowl crack the three eggs and season with salt, pepper, paprika, onion powder, garlic powder and whisk.
In another bowl pour in seasoned breadcrumbs.
Take the chicken fillet, coat both sides in the egg mixture and place in bowl with breadcrumbs and coat well. Shake off any excess crumbs and set in a plate. Continue this until all fillets are done.
Wash and dry lettuce leaves, and place on a plate. Also, place tomato rounds on a plate.
Heat up some vegetable oil or peanut oil in a pan. Bring it to medium heat and slowly lay fillet away from you into the pan. Cook for about 2-4 minutes until a nice golden brown. Turn them over and cook for an additional 2-4 minutes or until golden brown. If you find they are browning too fast turn heat down a bit. Continue this until all cutlets are cooked.
Place cooked chicken cutlets on a paper towel lined plate and when most of the excess oil is absorbed place in a clean serving dish.
Take ciabatta buns cut in half lengthwise and place in a 400° F oven for about 10 minutes or until lightly toasted.
While ciabatta is toasting in the oven, take mayo and mix it with the pesto.
Take ciabatta buns out of the oven and spread mayo pesto mixture on insides of bread.
Place lettuce on the bottom and then two cutlets, topping them with tomato and finally the top of the bun.
Cut in half and its ready to serve.
Time to eat!
You can also use beef or pork for the cutlet, same prep required. For the beef, rouladen works the best, for pork, a good tender roast filleted works well too.
Remember, if using the cast iron pan for frying be careful because the handle gets quite hot, also never pot the hot cast pan in cold water after using it, it can explode into pieces. Let it cool, wipe it off, then wash lightly.