Chicken Cutlet Sandwich with Fresh Spinach, Campari Tomatoes & Buffalo Mozzarella

A cut in half sandwich sitting on top of a wooden cutting board, with Chicken and Cheese

Chicken Cutlet Sandwich with Fresh Spinach, Campari Tomatoes & Buffalo Mozzarella

Chicken Cutlet Sandwich made with with Campari Tomatoes, Buffalo Mozzarella and Basil topped with Aged Balsamic Vinegar.

Course Sandwiches

Cuisine American

Keyword chicken

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 1112kcal

Author Carrie's Experimental Kitchen

Ingredients

For the Chicken Cutlets

2- (6-ounce) boneless chicken breasts , cut in half horizontally
½ cup all purpose flour
2 large eggs (plus splash of water)
1 cup Italian seasoned breadcrumbs
¾ cup Canola oil

For the Sandwich

4 precooked, breaded chicken cutlets
4- (8-inch) ciabatta rolls ,cut in half horizontally
2 cups fresh spinach ,rinsed and stems removed
2 campari tomatoes ,sliced into ¼” thick slices
½ pound buffalo mozzarella ,sliced into ¼” thick slices
4 tablespoons aged balsamic vinegar
4 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

For the Chicken Cutlets

Slice the chicken in half vertically forming four pieces; then using a meat mallet, pound the chicken flat until it is even in thickness.
Prepare three bowls. One with the flour. One with the egg and a splash of water. One with the breadcrumbs.
First dip the chicken into the flour, then the egg wash and then the breadcrumbs. Repeat for all pieces.
Heat the oil in a large sauté pan over medium heat; then add the chicken. Cook the chicken approximately 3-5 minutes per side until they are golden brown and cooked through. Drain on paper towels to remove excess oil.

For the Sandwich

Slice the bread in half vertically.
Drizzle 1 tablespoon vinegar and oil on both the top and bottom halves for each sandwich.
Place one chicken cutlet on the bottom half of the bread, then top with fresh spinach leaves, tomato and mozzarella slices. Season with salt and pepper; then place the top of the bread on the sandwich. Cut in half and serve.

Notes

*If you like your bread on the crusty side like we do, bake the bread in a 425 degree oven for about 5-7 minutes, then allow to cool before cutting the bread in half.

Nutrition