Chicken Cutlet Sub

Prep Time 20

Cook Time 20

Servings

Calories 643kcal

Ingredients

Lemon Water

24 oz Water cold
6 slices Lemon

Dressing

2 TBSP Extra-virgin olive oil
1 cloves Garlic grated
1/4 tsp Dijon mustard
1 TBSP Red wine vinegar

Sub

1/4 cup Extra-virgin olive oil
8 oz Chicken breast boneless skinless butterflied see below
1/2 cup Seasoned bread crumbs
2 Sub rolls halved
1 cup Romaine lettuce shredded
6 slices Fresh mozzarella about 1/4 inch thick
1/4 cup Red onion sliced thin
1/4 cup Roasted red peppers sliced
4 slices Tomatoes
1/4 cup Banana peppers sliced into rings
1 cup Carrots peeled and cut into 3 inch sticks
1/4 cup Ranch dressing

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Mix the water and lemon together. Refrigerate until ready to serve.
In a bowl mix all the ingredients for the dressing until fully combined. Season with salt and pepper to taste. Set aside.
Heat the olive oil in a skillet over medium heat.
Coat the chicken well with the breadcrumbs. Fry on each side until golden brown and crispy, to an internal temperature of 160°F (71℃) using a thermometer.
Once cooked, set on a paper towel to drain any excess oil. Season with salt immediately.
Toast the roll to golden brown in a toaster oven or oven broiler on low.
Drizzle each half of the roll with dressing. Layer with lettuce, tomato seasoned with salt and pepper, chicken, mozzarella, onion, roasted peppers, and banana peppers. Place the top half of the roll over top.
Cut in half and serve with carrot sticks, ranch, and lemon water.

Notes

Pro Tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.

Nutrition