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.

chicken_cutlet1

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
 
Author:
Serves: 2 Sandwiches
Ingredients
  • 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
Instructions
  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.

 

Brie

Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…
Brie

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