Italian · Serves 2
with Prosciutto, Fresh Mozzarella & Balsamic Dressed Arugula
Crispy fried chicken cutlets get the star treatment in these loaded Italian-style subs. Layer those juicy cutlets onto toasted baguettes, then pile with salty prosciutto, fresh mozzarella, and juicy tomato slices, and serve with a fresh, peppery arugula salad tossed in tangy balsamic vinaigrette.
Wash and dry produce.
Halve tomato lengthwise; thinly slice crosswise into half-moons. Season all over with salt and pepper.
In a shallow dish, combine panko and Italian Seasoning.
Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about 1⁄2 inch thick. Season all over with salt and pepper.
Brush chicken all over with sour cream. Working one piece at a time, press chicken into seasoned panko until fully coated on both sides.
Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium- high heat. Once oil is shimmering and hot enough that a pinch of panko sizzles when added to the pan, add coated chicken in a single layer. Cook until panko is golden brown and chicken is cooked through, 3-5 minutes per side (for 4 servings, you may need to work in batches).
Transfer to a paper-towel-lined plate and immediately season with salt.
While chicken cooks, thinly slice mozzarella into rounds.
In a medium bowl, whisk together 1⁄2 TBSP vinegar (1 TBSP for 4 servings) and a drizzle of olive oil; season with salt and pepper. (Save remaining vinegar for another use.)
Add arugula and half the tomato to bowl with dressing; toss to combine.
Slice baguettes lengthwise, stopping before you cut all the way through. Toast until golden brown.
Fill baguettes with chicken, mozzarella, prosciutto, and remaining tomato.
Halve subs on a diagonal.
Divide subs and salad between plates. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
From the same drawer
Add recipes to your shopping list to see ingredients here.
