Chicken Proscuitto Sub

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 972kcal

Ingredients

Chicken Cutlet Prosciutto Sub

  • 8 oz Chicken breast boneless skinless
  • 1/2 cup All-purpose flour
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1 large Egg
  • 1/2 cup Seasoned breadcrumbs (preferably Italian-style)
  • 1/2 cup Extra-virgin olive oil or as needed
  • 2 Sub rolls
  • 1 cup Arugula
  • 4 slices Prosciutto
  • 4 oz Fresh mozzarella sliced
  • ¼ cup Roasted red peppers sliced
  • Balsamic glaze for drizzling
  • 1 cup Carrots peeled and cut 3 inch-long sticks
  • ¼ cup Ranch dressing

Pesto Mayo

  • 2 TBSP Pesto sauce
  • 2 TBSP Mayonnaise

Vinaigrette

  • 1 tsp Red wine vinegar
  • 3 tsp Extra-virgin olive oil
  • ½ tsp Dijon mustard
  • ½ tsp Italian seasoning

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced
  • Ice cubes
US Customary - Metric

Instructions

  • Prep the ingredients as listed above.
  • Prep Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
  • Season Chicken: In a shallow bowl, mix together the flour, salt, black pepper, garlic powder, and paprika. In another bowl, beat the egg. Place the breadcrumbs in a third shallow bowl.
  • Bread Chicken: Dredge each chicken breast in the seasoned flour, shaking off excess. Dip into the beaten egg, allowing excess to drip off. Coat with breadcrumbs, pressing lightly to adhere.
  • Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the breaded chicken and cook for 4 - 5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a plate and cover loosely with foil to keep warm.
  • Prepare Rolls: While the chicken is cooking, slice the hoagie rolls lengthwise. Toast them lightly if desired.
  • Mix together the ingredients for the vinaigrette. Then toss with arugula.
  • Mix together the mayo and pesto.
  • Assemble Sandwiches: Spread pesto mayo inside each roll. Layer the roll with arugula, chicken cutlet, prosciutto, roasted peppers, and drizzle of balsamic glaze. Cut in half.
  • Mix the sparkling water and lemon. Serve over ice if desired.
  • Serve with carrots and ranch and lemon sparkling water.

Nutrition

Calories: 972kcal | Carbohydrates: 52g | Protein: 51g | Fat: 63g | Saturated Fat: 17g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 236mg | Sodium: 2378mg | Potassium: 1027mg | Fiber: 6g | Sugar: 13g | Vitamin A: 12586IU | Vitamin C: 49mg | Calcium: 442mg | Iron: 13mg

Chicken Proscuitto Sub

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 972 kcal

Ingredients
 
 

Chicken Cutlet Prosciutto Sub

  • 8 oz Chicken breast boneless skinless
  • 1/2 cup All-purpose flour
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1 large Egg
  • 1/2 cup Seasoned breadcrumbs (preferably Italian-style)
  • 1/2 cup Extra-virgin olive oil or as needed
  • 2 Sub rolls
  • 1 cup Arugula
  • 4 slices Prosciutto
  • 4 oz Fresh mozzarella sliced
  • ¼ cup Roasted red peppers sliced
  • Balsamic glaze for drizzling
  • 1 cup Carrots peeled and cut 3 inch-long sticks
  • ¼ cup Ranch dressing

Pesto Mayo

  • 2 TBSP Pesto sauce
  • 2 TBSP Mayonnaise

Vinaigrette

  • 1 tsp Red wine vinegar
  • 3 tsp Extra-virgin olive oil
  • ½ tsp Dijon mustard
  • ½ tsp Italian seasoning

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced
  • Ice cubes

Instructions
 

  • Prep the ingredients as listed above.
  • Prep Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
  • Season Chicken: In a shallow bowl, mix together the flour, salt, black pepper, garlic powder, and paprika. In another bowl, beat the egg. Place the breadcrumbs in a third shallow bowl.
  • Bread Chicken: Dredge each chicken breast in the seasoned flour, shaking off excess. Dip into the beaten egg, allowing excess to drip off. Coat with breadcrumbs, pressing lightly to adhere.
  • Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the breaded chicken and cook for 4 - 5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a plate and cover loosely with foil to keep warm.
  • Prepare Rolls: While the chicken is cooking, slice the hoagie rolls lengthwise. Toast them lightly if desired.
  • Mix together the ingredients for the vinaigrette. Then toss with arugula.
  • Mix together the mayo and pesto.
  • Assemble Sandwiches: Spread pesto mayo inside each roll. Layer the roll with arugula, chicken cutlet, prosciutto, roasted peppers, and drizzle of balsamic glaze. Cut in half.
  • Mix the sparkling water and lemon. Serve over ice if desired.
  • Serve with carrots and ranch and lemon sparkling water.

Nutrition

Calories: 972kcalCarbohydrates: 52gProtein: 51gFat: 63gSaturated Fat: 17gPolyunsaturated Fat: 17gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 236mgSodium: 2378mgPotassium: 1027mgFiber: 6gSugar: 13gVitamin A: 12586IUVitamin C: 49mgCalcium: 442mgIron: 13mg
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