Recipe Trials – In Search of the Perfect Chicken Cutlet Sub Sandwich

Recipe Trials – In Search of the Perfect Chicken Cutlet Sub Sandwich

When I lived in New Hampshire, there was a local pizza joint that we frequented and one of the things I would get most often was a Chicken Cutlet Sub. It was simple and delicious and my favorite.

I have much loved memories of getting a whole sub to myself while we watched the New England Patriots play in the super bowl; it felt super special.

Ever since I moved away I haven’t been able to find one quite like it. I don’t really see it on the menu around here either.

My craving became so intense that I decided to embark on a journey to make my own.


I didn’t realize it would be a journey at first though, I assumed that I would be able to just throw the ingredients together and have it be exactly what my mouth remembered, but clearly that was asking too much.

Although this recipe is delicious and tasty and yummy and such that Cat immediately wanted seconds, it’s not quite what I was hoping for. I’m determined to keep tweaking to see what needs to change. Maybe the bread?

Comment if you have any suggestions!

Chicken Cutlet Sub Sandwich - Take 1
Prep time
Cook time
Total time
Serves: 2 Sandwiches
  • 1 chicken breast
  • 1 egg
  • 1 tablespoon water
  • ¼ cup seasoned bread crumbs
  • ¼ cup panko breadcrumbs
  • Oil for frying, enough to be half an inch deep in a medium pan
  • 2 sub sandwich rolls
  • 2 slices hothouse tomato
  • ½ cup shredded iceberg lettuce
  • 4 slices provolone cheese
  • Red onion slices
  • Mayonnaise
  1. Butterfly the chicken breast into halves and pound each half even.
  2. In one of two wide mouth dishes combine the egg and water (whisking with a fork), and in the other, the two breadcrumbs.
  3. Heat the oil on the stove to 350 degrees and while the oil is heating dip the chicken breast halves in egg to evenly coat, and then in the breadcrumbs to evenly coat.
  4. Fry the chicken in the oil on each side for three minutes or until golden brown.
  5. As soon as the chicken is ready, place them on a folded paper towel to drain and cover each with two slices of the cheese to begin to melt a little.
  6. Spread each side of the rolls with a generous layer of mayonnaise.
  7. On the bottom add half the shredded lettuce, two slices of tomato, and your desired amount of onion rings.
  8. Place the chicken on top and close up the sandwich!
  9. Slice in half and enjoy.


Pasta-Inception — Ravioli Lasagna

Pasta-Inception — Ravioli Lasagna

I spend a lot of my time in the car during the week (about 10 hours) and do some of my best thinking there. Most often I forget about my genius ideas as soon as the engine turns off, but this particular thought was so persistent there was no way I was forgetting.

Get this (and I know you already know what I’m going to say, but just go with me on this)…



With Ravioli…

Instead of noodles!

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I had a few moments of doubt before I started cooking as to whether I was legitimately a genius, or if I was delusional.

But as soon as I got to the second layer, I could tell that this was to be one of my most bestest creations.

Ravioli Lasagna
Prep time
Cook time
Total time
Serves: 6
  • 2 jars of your favorite red pasta sauce
  • 25 oz (1 bag) of frozen ravioli with your desired filling (I did a layer of portabello mushroom and 5 cheese)
  • 1 lb ground beef
  • 1 onion, diced
  • 15 oz Ricotta cheese
  • 1 egg
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons Italian seasoning
  • 8 oz shredded mozzarella cheese
  1. In a medium skillet, saute the onion with the ground beef until browned and set aside.
  2. In a small bowl add the ricotta, egg, and seasoning and mix until smooth and fully combined. Set aside.
  3. Preheat the oven to 350 degrees.
  4. In the bottom of a large glass baking dish, spread several tablespoons of the pasta sauce to coat.
  5. Evenly place one layer of ravioli on top of the sauce in rows. Mine fit just about perfectly, hopefully yours will too.
  6. On top of the ravioli evenly dollop one half of the ricotta mixture.
  7. Then sprinkle half of the ground beef onion mixture evenly over the ricotta.
  8. Pour the rest of the first jar of sauce over the entire tray and spread until the ravioli are completely covered/submerged.
  9. On top of that add the second and last layer of ravioli and repeat steps 5 through 7.
  10. Cover the sauce evenly with the grated mozzarella.
  11. Cover the dish with aluminum foil and place in the oven for 40 minutes.
  12. Remove the foil and bake for an additional 10 minutes.
  13. Cool for 10-15 minutes and serve warm.



Chicken Tenders

Chicken Tenders

Though similar to the Double Crunch Honey Garlic Chicken Breast recipe I reviewed not too long ago, these chicken tenders are a little simpler, a lot tastier and just a nice basic appetizer staple.


I fried these up in my recently uncovered and unboxed deep fryer, but they could just as easily be done on the stove top.

The trick is to season well, and double dip in the flour and spice mixture.


Serve these with some fresh fries, and you’ve got the perfect party food or comfort snack.

Chicken Tenders
Prep time
Cook time
Total time
Serves: 6
  • 4 chicken breasts
  • Salt and Pepper for seasoning.
  • 1 heaping cup of flour
  • 3 tablespoons garlic powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 teaspoons ginger
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon nutmeg
  • 2 eggs
  • 2 tablespoons milk
  • 2 tablespoons water
  • Enough oil (peanut, corn, vegetable) for submerged frying
  1. Cut the chicken breasts into thin strips (about five from each breast) and pat dry. Sprinkle with salt and pepper.
  2. Mix the flour and spices together and mix with a fork.
  3. Whisk the egg, milk and water together in a separate bowl.
  4. Heat your oil to 340 degrees.
  5. While its heating, coat your chicken strips with the flour mixture, dunk in the egg mixture, and then back into the flour, marking sure that the chicken is thoroughly covered and set aside for frying.
  6. Once the oil is heated and tenders are prepared, gently place the tenders into the oil until submerged. Put as many tenders into your pan or frying as will fit, without over crowding.
  7. Cook until golden brown and until chicken is done. Should be about 3-4 minutes.
  8. Place onto paper towels to cool and drain for a couple minutes, otherwise serve fresh and hot!


Busy Girl Meal Ideas

This summer I made the silly decision to take summer classes. And not just one summer class, but two summer classes. Two summer classes one of which is pre calculus and trigonometry, and the other being my first crack at C++ programming.

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Doing all my homework and studying for tests has gone exactly like this.

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I have been insanely busy the last few weeks.

Some of the trouble I had last semester, this semester, and I know will happen next semester as well – is I don’t eat very well because I just don’t have much time to make food, or go get real food, and I’m picky about what I might pack for lunch because I leave the house so early in the morning and then it’s hours before lunch time without any refrigeration!

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It’s a lot to deal with.

I’ve got a few links though that make me excited about packing my lunches soon and I wanted to share with you!

Look at these Cucumber Subs! I hate soggy bread when I make sandwiches to take anywhere, so I usually just avoid sandwiches altogether. But clearly from my posting history I love sandwiches to death. I’m super excited about this cucumber house for delicious meats and cheeses.


What a great way to make smoothie prep even faster! I’m terrible at eating breakfast, but this should definitely help.

Salad in a jar

This is the recipe I’m most excited about finally trying. I’ve seen it around and have heard friends talking about it, but haven’t actually gone for it. This will be perfect for me though! I’ll stay fresh until I’m ready to eat, wont get soggy or gross, and I can make them ahead!

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I need more recipes though, so please comment below if you’ve got some great make ahead meal ideas!

Copy-cat Recipe: Petite Vanilla Bean Scones

Copy-cat Recipe: Petite Vanilla Bean Scones

I don’t go to Starbucks that often (when I say not that often, I mean maybe twice a year), but a long day at jury duty (it was only lunch time) will make you do things you don’t normally do.  I went in for a nice cold refreshing frappuccino so I wouldn’t fall asleep and left with a few little vanilla bean scones instead. I sat outside enjoying the sunshine before I had to be ‘locked up’ again and munched on the scones. They were sweet vanilla-y, and soft. Just a couple of bites of deliciousness. I went back to  Starbucks the next day on my jury duty lunch time and of course, they were out, and the same thing the next day.


I thought about them all the time after that. Which is so silly because all I had to do was go into Starbucks to get them. It was also silly because i’ve made scones a million times, and I hadn’t even thought about making them. I grabbed my favorite scone recipe, my vanilla beans and got to making. They were everything I was craving and more!

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5.0 from 1 reviews
Petite Vanilla Bean Scones
  • 2 cups flour
  • 1 Tablespoon baking powder
  • 2¼ cups powdered sugar
  • 3 ounces of unsalted butter (cold and cut into chunks)
  • 1 egg
  • 1 cup milk
  • 2 whole vanilla beans
  1. Split both vanilla beans in half length wise
  2. In a small sauce pan bring the milk and vanilla beans to a simmer
  3. Once the milk has simmered transfer to another container and cool completely
  4. In a mixing bowl, mix flour, baking powder, ¼ cup powdered sugar and butter together until the butter has turned into small pea size pieces
  5. Crack your egg in a measuring cup and add enough of your now cold vanilla milk to make ½ cup, you will use the rest of the milk for the glaze.
  6. Scrape two halves of vanilla beans (1 whole bean) and add it to your egg and milk then whisk to combine
  7. Slowly add the milk into the dry mixture.
  8. Turn your dough out onto a floured surface and roll out into a sheet about ½ inch thick, cut into about 1½ inch by 1½ inch squares, then cut the squares in half to form a triangle.
  9. Place on parchment or slipad lined cookie sheet and bake at 350°F for about 8-10 minutes, or lightly browned around the edges.
  10. While the scones are cooking, mix together 2 cups sifted powdered sugar, and vanilla milk. Adding only a few spoonfuls of milk at a time until it forms a thick, but runny glaze. Scrape the vanilla bean and add it to the glaze.
  11. Once the scones are done, cool slightly and dip them into the glaze. You can just dip the tops, or coat the whole thing. If you glaze the whole thing, you will need to place them on a wire rack to let drip. Once the glaze sets up you can move them wherever you'd like, they are best served the first day, but are fine for a few days.



Aries was investigating me and the scones at the light box

Chicken Salad

Chicken Salad

I’m a sucker for tuna or chicken salads. Chicken salad though always seems like a more difficult task; you have to cook the chicken instead of just opening a can of something. IMG_6533smalledit What works great though, is if you’ve got left over chicken from something else, or just make some extra in prep for lunch the next day. IMG_6536smalledit This salad is truly easy, and very delicious. You can of course add grapes or walnuts if you’re one of those people, but I like mine basic and flavorful.

Chicken Salad
Prep time
Total time
Recipe type: Salad
Serves: 6
  • 3 cups cooked and shredded chicken breast*
  • 1 cup mayonnaise
  • 1 stalk celery, diced
  • ½ cup diced sweet onion
  • 2 teaspoons honey mustard
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoon garlic powder
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  1. In a medium bowl combine all ingredients until thoroughly mixed.
  2. Refrigerate for 4 hours or overnight for best flavor.
  3. Serve on its own, on bread, in a wrap, or in lettuce boats as pictured here.
* You'll see that most simply poach their chicken, which is fine, but I highly suggest preparing it in a way that you would want to eat it plain. So grilled/baked and seasoned with salt, pepper would be perfect.

** Recipe time does not include cooking the chicken, this would assume it is left over from a previous meal or made in advance.


Copy-cat Recipe: Cheddar Bay Biscuits

Copy-cat Recipe: Cheddar Bay Biscuits

Who goes to Red Lobster for something besides the biscuits? If you say you do, I won’t believe you. Did you know you can make those delicious cheddar and garlic filled biscuits at home? Yep, that’s right, in your very own kitchen. I think they are even better than the ones at the restaurant, especially straight from the oven. The Qwerty Crew had them a few weeks ago on our unintentional fry everything night. Cat made oh my gosh so good super crunchy onion rings, and Chinese pancakes, and Brie made the double crunch honey garlic chicken. These buttery biscuits just added to the richness of the night.




I have tried a few different variations of  the cheddar bay biscuit recipes, but this one is by far my favorite. They are so quick and simple to make, you’ll want to have them every night. You just mix them up, drop them on the baking sheet, and bake. No rolling, kneading or cutting out. I used my 2 oz cup cake scoop to scoop, and it was the perfect amount. If you don’t have a scoop you can purchase one on Amazon or use your 1/4 cup measure. If you want an even quicker recipe for these biscuits you can try this recipe, it uses Bisquick Pancake and Baking Mix. They are still very good, but they are a little more dense in my opinion.


Cheddar Bay Biscuits
  • 2 cups all-purpose flour
  • 1½ teaspoons sugar
  • 1 Tablespoon baking powder
  • 2 teaspoons garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup milk OR buttermilk
  • ½ cup unsalted butter, melted
  • 1½ cups shredded sharp cheddar cheese
  • Topping:
  • 3 Tablespoons unsalted butter, melted
  • 2 teaspoons dried parsley
  • ½ teaspoon garlic powder
  1. Mix together flour, sugar, baking powder, garlic powder, salt and cayenne (if using).
  2. In a measuring cup, mix together butter and milk, then add to the dry ingredients.
  3. Mix until it just comes together then fold in the cheese. You can mix this by hand, or use a mixer if you like ( I used my mixer)
  4. Now scoop out onto a baking sheet and bake for about 10-12 minuets, or until golden brown all around.
  5. While the biscuits are cooking mix the topping together
  6. When the biscuits come out of the oven brush the tops with the mixture.



Yes, I think these biscuits are the bees knees