One of our favorite ways to enjoy a perfectly, pan fried, chicken cutlet is with a great salad. In fact, we often place our salad right on top of our chicken cutlet and let our homemade vinaigrette penetrate into the crust of the cutlet – leading to a great combination of crunchy bread coating, steamy and moist chicken, and acidic/extra virgin olive oil flavors from the dressing and salad. When frying chicken cutlets we often make large amounts and have plenty of left overs for chicken parmigiana and sandwiches. One of our favorite types of chicken cutlet sandwiche includes whole milk mozzarella, roasted red peppers marinated in extra virgin olive oil and garlic, and sauteed zucchini. Here’s our quick recipe for Chicken Cutlet Sandwich with Roasted Red Peppers, Mozzarella, and Zucchini:
- 2-3 medium sized chicken cutlets (1 or 2 day old chicken cutlets work best)
- 2-3 slices of whole milk mozzarella
- 4-5 pieces of red roasted peppers
- 2-3 tablespoons of pan sauteed zucchini with onions
- 1 whole wheat role
- Extra Virgin Olive Oil
- Kosher salt and freshly ground black pepper
- Slices your role in half and drizzle some extra virgin olive oil on both sides. Assemble the chicken cutlets on one side of the role and the cheese, roasted peppers, and zucchini on the other. Season the side with the vegetables and cheese with a bit of Kosher salt and freshly ground black pepper.
Everything you do with the chicken cutlets makes my mouth water. I also enjoy them with salad on top, but had never thought of making them ahead to use for chicken parmigiana or sandwiches. I’ll have to try that. Thanks for the idea!
Hi Sally, thanks! Yes, we never make chicken parm unless we have some leftover chicken cutlets (I suppose we’re too lazy or just can’t resist eating them while they’re hot).
Vince