I couldn’t even tell you how many of these I ate when living in Philadelphia… They quickly became one of my most absolute favorite things! Although this is not the traditional way to make this ( usually you use broccoli rabe and sharp provolone) , it was what I had on hand, and it was delicious and hit the spot!
For the chicken cutlets:
- 4 chicken cutlets
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup freshly grated parmbutter
- olive oil
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through
For the topping –
1/2 bag fresh spinach
1 garlic clove minced
olive oil to coat the pan
salt and pepper
pinch of red pepper flake
2 slices fontina cheese
Saute all ingredients, but the cheese, together until wilted. Place chicken on sandwich then layer with spinach, then cheese. Heat in oven until cheese is melted and the bun is toasty.