Recipe courtesy of Exit 4 Food Hall
153 Main St. • Mount Kisco • 914.241.1200
Serves 8-10
Chicken Cutlets:
3 eggs
Salt and pepper to taste
½ cup all-purpose flour
1 cup panko breadcrumbs
6 boneless, skinless chicken cutlets
1½ cups vegetable oil for frying
In a bowl combine eggs, salt, and pepper with fork. Place flour and panko into 2 separate bowls and season each with salt and pepper. Dip cutlets into flour, and then eggs and last, panko. Heat oil to 350°F degrees and fry chicken until golden brown and floating. Drain on paper towels for a few minutes.
Assembly:
¾ cup mayonnaise
1 tsp chipotle powder
1 foot-long ciabatta bread
1 lb fresh mozzarella, sliced
6 oz roasted peppers
½ 1b broccoli rabe (blanched in boiling water for a couple of minutes)
Preheat oven to 325°F. Combine mayonnaise and chipotle and mix well. Cut bread in half and spread chipotle on both sides evenly. Place half of mozzarella on bottom of bread and top with chicken. Add roasted peppers, broccoli rabe and top with more mozzarella. Top with other piece of ciabatta and place in oven for a couple of minutes to melt mozzarella and make bread crispy. Cut into wedges and serve.
