Chicken Cutlet Sandwich with Aioli
60 Minutes | Serves 4
Chicken, Sandwich Extras and Breading
1 Large Ciabatta Loaf Halved
1½ lbs Boneless Skinless Chicken Breasts
¼ cup All-Purpose Flour
2 Large Eggs Beaten
1½ cups Seasoned Italian Bread Crumbs
¾ cup Extra Virgin Olive Oil for Frying Plus Extra for Bread
1 Beefsteak Tomato Cored and Sliced
¾ lb Fresh Mozzarella Sliced
2 cups Fresh Arugula
Balsamic Glaze to Taste
Kosher Salt
Coarse Ground Black Pepper
Aioli
1 Garlic Bulb Halved Crosswise
1 tsp Dijon Mustard
1 Large Egg Yolk
Juice from Half of a Lemon
½ cup Vegetable Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the Oven to 425 degrees. Wrap the halved garlic bulb in aluminum foil and bake on the middle rack of the oven for 45 minutes. Set aside.
Remove some of the inside of the top half of the ciabatta loaf. Drizzle extra virgin olive oil on both halves and bake for 15 minutes or until golden brown. Set aside.
If the chicken breasts are large (~2 inches thick), halve the breasts crosswise. Trim any excess fat. Place the chicken breasts in a gallon storage bag and lightly pound with a mallet or rolling pin to ensure even cooking. Season both sides of the chicken with kosher salt and black pepper.
Set up a classic breading station with the flour, eggs and bread crumbs in separate containers. Season the flour and bread crumbs with kosher salt and black pepper.
Using a fork, place 1 chicken breast in the flour and coat both sides. Shake off any excess flour, and transfer the chicken breast into the eggs. Coat both sides. Place the chicken breast into the bread crumbs. Use your hand to lightly press the chicken into the bread crumbs and cover exposed areas. Repeat for all chicken breasts.
Place a large sauté pan on medium heat. Add the extra virgin olive oil, and heat to 325-350 degrees. Do not rush this process or the temperature of the oil will be difficult to regulate, and will likely burn the bread crumbs. Add an initial batch of breasts gently into the pan. Cook for 3-5 minutes on each side until the bread crumbs are browned and chicken is 165 degrees in the thicker part of the breast.
Transfer the cooked chicken breasts to a drip grate to rest for 5 minutes.
To prepare the aioli, combine the egg yolk, Dijon mustard, lemon juice, kosher salt and black pepper in a medium-sized mixing bowl. Whisk all ingredients together. Slowly add the vegetable oil while whisking constantly. Add vegetable oil until you reach mayonnaise-like consistency. Squeeze the roasted garlic into the mixture and whisk until smooth and fully incorporated.
Assemble the sandwich by evenly distributing the aioli on the bottom half of the toasted ciabatta bread. Add the chicken cutlets. Top with sliced tomatoes and fresh mozzarella. Add some cracked black pepper to the top of the mozzarella. Drizzle the top of the mozzarella with balsamic glaze. Add the arugula and the top of the ciabatta bread.
Chicken, Sandwich Extras and Breading
1 Large Ciabatta Loaf Halved
1½ lbs Boneless Skinless Chicken Breasts
¼ cup All-Purpose Flour
2 Large Eggs Beaten
1½ cups Seasoned Italian Bread Crumbs
¾ cup Extra Virgin Olive Oil for Frying Plus Extra for Bread
1 Beefsteak Tomato Cored and Sliced
¾ lb Fresh Mozzarella Sliced
2 cups Fresh Arugula
Balsamic Glaze to Taste
Kosher Salt
Coarse Ground Black Pepper
Aioli
1 Garlic Bulb Halved Crosswise
1 tsp Dijon Mustard
1 Large Egg Yolk
Juice from Half of a Lemon
½ cup Vegetable Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the Oven to 425 degrees. Wrap the halved garlic bulb in aluminum foil and bake on the middle rack of the oven for 45 minutes. Set aside.
Remove some of the inside of the top half of the ciabatta loaf. Drizzle extra virgin olive oil on both halves and bake for 15 minutes or until golden brown. Set aside.
If the chicken breasts are large (~2 inches thick), halve the breasts crosswise. Trim any excess fat. Place the chicken breasts in a gallon storage bag and lightly pound with a mallet or rolling pin to ensure even cooking. Season both sides of the chicken with kosher salt and black pepper.
Set up a classic breading station with the flour, eggs and bread crumbs in separate containers. Season the flour and bread crumbs with kosher salt and black pepper.
Using a fork, place 1 chicken breast in the flour and coat both sides. Shake off any excess flour, and transfer the chicken breast into the eggs. Coat both sides. Place the chicken breast into the bread crumbs. Use your hand to lightly press the chicken into the bread crumbs and cover exposed areas. Repeat for all chicken breasts.
Place a large sauté pan on medium heat. Add the extra virgin olive oil, and heat to 325-350 degrees. Do not rush this process or the temperature of the oil will be difficult to regulate, and will likely burn the bread crumbs. Add an initial batch of breasts gently into the pan. Cook for 3-5 minutes on each side until the bread crumbs are browned and chicken is 165 degrees in the thicker part of the breast.
Transfer the cooked chicken breasts to a drip grate to rest for 5 minutes.
To prepare the aioli, combine the egg yolk, Dijon mustard, lemon juice, kosher salt and black pepper in a medium-sized mixing bowl. Whisk all ingredients together. Slowly add the vegetable oil while whisking constantly. Add vegetable oil until you reach mayonnaise-like consistency. Squeeze the roasted garlic into the mixture and whisk until smooth and fully incorporated.
Assemble the sandwich by evenly distributing the aioli on the bottom half of the toasted ciabatta bread. Add the chicken cutlets. Top with sliced tomatoes and fresh mozzarella. Add some cracked black pepper to the top of the mozzarella. Drizzle the top of the mozzarella with balsamic glaze. Add the arugula and the top of the ciabatta bread.