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Soooooooo, I think I have another awesome sandwich in the bag. This chicken cutlet sandwich with rapini, sharp provolone, fresh mozzarella and of course bomba mayo was delicious. The combination of all these ingredients just go so well together, so it’s not like I had to do a ton of R and D for this. Definitely an easy sandwich to make, so I hope you give it a go!
CHICKEN CUTLET SANDWICH WITH RAPINI, SHARP PROVOLONE, FRESH MOZZARELLA AND BOMBA MAYO
Recipe by Mark Calaminici | Food Loves Company
Serves 2
Ingredients
1-2 chicken breasts, depending on size and preference
Salt, to taste
¼ cup bomba sauce
¼ cup mayonnaise
75g or ½ cup all purpose flour
20g smoked paprika
Freshly cracked pepper, to taste
1-2 eggs, beaten
35g or 1 cup Parmigiano-Reggiano, finely grated
75g or 1 cup unseasoned Italian breadcrumbs
35g or ½ cup panko bread crumbs
12g or 1/3 cup fresh parsley, finely chopped
8g or 2 tbsp dried oregano, or to taste
Dried chili, to taste
2 tbsp extra virgin olive oil
1-2 cloves of garlic, sliced
1 bunch rapini, ends trimmed and finely chopped
1 lemon wedge
Canola oil or olive oil
2 Panini or hoagie buns, cut in half lengthwise
Sharp provolone piccante, to taste
125g Mozzarella di Bufala, sliced or torn into pieces
Method
1. Place the chicken cutlets on a flat surface and slice in half (butterfly). Place chicken breast slices between two sheets of plastic wrap. Use a meat mallet or heavy pan to pound the breast to flatten it to your desired thickness. Continue with the remaining breasts. Try and keep all the breasts equal with thickness. For the dry brine, just place the chicken breasts on a sheet pan lined with a wire rack. Season both sides with salt and place in the fridge for about an hour. If brining overnight, cover in plastic wrap.
2. For the bomba mayo, combine bomba sauce and mayo, mix to combine and set aside in the fridge. In a large dish add flour, smoked paprika and season with salt and freshly cracked pepper. Give it a mix to combine. In a shallow bowl add beaten eggs and some Parmigiano-Reggiano and whisk well. In a third large dish add breadcrumbs, panko, fresh parsley, oregano, dried chili, Parmigiano-Reggiano and season with salt and freshly cracked pepper. Mix to combine.
3. Working one at a time dip chicken cutlet in flour and dip then into beaten eggs. Roll the chicken cutlet in the panko until fully coated. Repeat the process until all your chicken cutlets are coated. Place chicken cutlets on a sheet pan or rack until ready to fry. You can place in the fridge as well. This will help with the coating to stick.
4. In a pan over medium heat, heat extra virgin olive oil. Add garlic and sauté until garlic is tender. Add rapini, season with salt and freshly cracked pepper. Sauté until rapini has wilted but still has some texture to it. Just before removing add lemon juice, mix and then remove to a bowl and set aside.
5. In a large frying pan over medium heat, add enough oil to cover the chicken half way. Once the oil is hot enough, add chicken and cook until golden brown and chicken is cooked through, about 3-4 minutes per side. Transfer cutlets to a plate lined with paper towel and season with salt.
6. Lay bottom half of bun on a flat work surface. Add add chicken cutlet(s) (you may have to cut to fit into bun), add rapini and finely grate as much provolone cheese as you like all over the rapini. You can place under the broiler if you like to melt the cheese. Add fresh mozzarella on top of the rapini and finish with bomba mayo on the top half of the bun. Enjoy!
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