Chicken Cutlet Sandwich with Aioli

Name: Chicken Cutlet Sandwich with Aioli
Total time: 60 min
Yield: 4
Ingredients: Chicken, Bread and Toppings — 1 Large Ciabatta Loaf Halved; Chicken, Bread and Toppings — 1½ lbs Boneless Skinless Chicken Breasts; Chicken, Bread and Toppings — ¼ cup All-Purpose Flour; Chicken, Bread and Toppings — 2 Large Eggs Beaten; Chicken, Bread and Toppings — 1½ cups Seasoned Italian Bread Crumbs; Chicken, Bread and Toppings — ¾ cup Extra Virgin Olive Oil for Frying Plus Extra for Bread; Chicken, Bread and Toppings — 1 Beefsteak Tomato Cored and Sliced; Chicken, Bread and Toppings — ¾ lb Fresh Mozzarella Sliced; Chicken, Bread and Toppings — 2 cups Fresh Arugula; Chicken, Bread and Toppings — Balsamic Glaze to Taste; Chicken, Bread and Toppings — Kosher Salt; Chicken, Bread and Toppings — Coarse Ground Black Pepper; Roasted Garlic Aioli — 1 Garlic Bulb Halved Crosswise; Roasted Garlic Aioli — 1 tsp Dijon Mustard; Roasted Garlic Aioli — 1 Large Egg Yolk; Roasted Garlic Aioli — Juice from Half of a Lemon; Roasted Garlic Aioli — ½ cup Vegetable Oil; Roasted Garlic Aioli — Kosher Salt to Taste; Roasted Garlic Aioli — Coarse Ground Black Pepper to Taste

Crisp chicken cutlets on toasted ciabatta with roasted garlic aioli, mozzarella, tomato, arugula and balsamic glaze.

Ingredients

Chicken, Bread and Toppings — 1 Large Ciabatta Loaf Halved
Chicken, Bread and Toppings — 1½ lbs Boneless Skinless Chicken Breasts
Chicken, Bread and Toppings — ¼ cup All-Purpose Flour
Chicken, Bread and Toppings — 2 Large Eggs Beaten
Chicken, Bread and Toppings — 1½ cups Seasoned Italian Bread Crumbs
Chicken, Bread and Toppings — ¾ cup Extra Virgin Olive Oil for Frying Plus Extra for Bread
Chicken, Bread and Toppings — 1 Beefsteak Tomato Cored and Sliced
Chicken, Bread and Toppings — ¾ lb Fresh Mozzarella Sliced
Chicken, Bread and Toppings — 2 cups Fresh Arugula
Chicken, Bread and Toppings — Balsamic Glaze to Taste
Chicken, Bread and Toppings — Kosher Salt
Chicken, Bread and Toppings — Coarse Ground Black Pepper
Roasted Garlic Aioli — 1 Garlic Bulb Halved Crosswise
Roasted Garlic Aioli — 1 tsp Dijon Mustard
Roasted Garlic Aioli — 1 Large Egg Yolk
Roasted Garlic Aioli — Juice from Half of a Lemon
Roasted Garlic Aioli — ½ cup Vegetable Oil
Roasted Garlic Aioli — Kosher Salt to Taste
Roasted Garlic Aioli — Coarse Ground Black Pepper to Taste

Method

ROAST THE GARLIC: Preheat the oven to 425°F. Wrap the halved garlic bulb in foil and roast on the middle rack for 45 minutes. Set aside.
TOAST THE BREAD: Remove some of the soft interior from the ciabatta’s top half. Drizzle both halves with olive oil and bake for about 15 minutes, until golden brown. Set aside.
PREPARE AND BREAD THE CHICKEN: If needed, halve particularly thick breasts. Trim excess fat and gently pound in a storage bag to an even thickness. Season both sides with salt and pepper. Put the flour, beaten eggs and breadcrumbs in separate containers; season the flour and breadcrumbs. Coat each cutlet in flour, shake off the excess, then coat in egg and press into the breadcrumbs.
FRY AND REST: Heat the ¾ cup olive oil in a large sauté pan over medium heat to 325–350°F. Fry the chicken in batches for 3–5 minutes per side, until browned and 165°F in the thickest part. Transfer to a drip grate and rest for 5 minutes.
MAKE THE AIOLI: Whisk the yolk, Dijon, lemon juice, salt and pepper in a bowl. Slowly stream in the vegetable oil, whisking constantly, until mayonnaise-like. Squeeze in the roasted garlic and whisk until smooth.
ASSEMBLE: Spread aioli over the bottom ciabatta half. Layer with chicken, tomato and mozzarella. Add cracked black pepper and balsamic glaze, then arugula and the top half of the bread.