saute of tomatoes, yellow bell peppers and cherry
peppers bolsters the crisp breaded cutlet in this
chicken Parmesan sandwich.
sandwich in need of housing can’t consult Zillow. Nor will
the multiple listing service do. She’s got to pound the
pavement of the actual market, in the bakery aisle.
dream home should have it all: sturdy construction that can
support a crisp chicken cutlet, room for the rambunctious
peppers and tomatoes and neat curb appeal. Sliced bread is
out of the question. Too many windows, as it were. Her agent
suggests she confine her search to rolls.
today’s hot marketplace, there’s plenty of inventory.
The submarine: capacious, if a tad nautical. The hero:
similar, though more grandiose. The club roll: compact, but
rather exclusive. Ciabatta: overbuilt. Kaiser: bad karma.
agent saves the best for last: the hoagie. It’s strong,
but not tough. Spacious, but not sprawling. Complete with a
tasteful, tender-crumb interior. The sandwich moves in
immediately and, after a quick toast, closes the deal.
2 to 24 hours
chicken cutlets, 4 ounces each
tablespoons freshly grated Parmesan cheese
tablespoons panko breadcrumbs
ground black pepper
tablespoon olive oil
clove garlic, thinly sliced
halved grape tomatoes
yellow bell pepper matchsticks
cup whole hot cherry peppers (from a jar)
teaspoon crushed red pepper
cup shredded mozzarella cheese
Marinate: Whisk together the buttermilk and 1 1/2 teaspoons
salt. Add cutlets. Cover and chill 2 to 24 hours.
Dredge: Stir together Parmesan cheese, Panko, 1/2 teaspoon
salt and 1/4 teaspoon black pepper. Pull cutlets out of
their buttermilk bath and dredge in Parm mix. Heat oven to
250 degrees. Keep handy a baking sheet lined with paper
Brown: In a medium skillet, heat oil and butter over medium.
When hot, add garlic. Cook until golden and crisp, 1 minute;
scoop out with a slotted spoon. Add cutlets to the pan. Cook
until crisp brown outside and tender inside, about 3 minutes
per side. Slide cutlets onto the baking sheet, and keep warm
Soften: Add tomatoes, bell peppers, cherry peppers and
crushed red pepper to the skillet. Season with 1/2 teaspoon
salt and 1/4 teaspoon black pepper. Cook, stirring
occasionally, until vegetables have softened (but still hold
their shape), about 5 minutes. Stir in crisp garlic.
Toast: Open rolls. Cover the bottom faces with mozzarella.
Toast in a toaster oven or under a hot boiler until cheese
melts, about 4 minutes.
Build: Stack one chicken cutlet on each bun bottom. Top with
tomato mixture. Close. Squish. Munch.