This recipe, created by Top Chef Season 1 winner Harold Dieterle, was named one of the top sandwiches in America by Esquire magazine.
Servings: Serves 1
  • 1 boneless, skinless organic chicken breast cutlet (about 8 ounces)
  • 2 Tbsp. flour
  • 1 large egg , lightly beaten (overbeating creates air bubbles that prevents the bread crumbs from sticking)
  • 1/2 cup seasoned bread crumbs
  • Canola or peanut oil for frying
  • Semolina soft hero roll with sesame seeds, ends trimmed and split horizontally
  • Sauce (see below)
  • 2 Tbsp. grated pecorino
  • 1/4 cup (4 ounces) shredded buffalo mozzarella
  • 1/4 cup spicy Italian sausage , out of casing and crumbled
  • 2 cloves garlic , minced
  • 1 white onion , minced
  • 2 tsp. fennel seed
  • 2 basil leaves , chopped
  • 1 can (14 ounces) crushed organic tomatoes
  • Coarse salt and ground black pepper to taste
To make the sandwich: Dredge chicken breast in flour (knocking off excess), dig in egg (dripping off excess) and press in bread crumbs (must be thoroughly coated at each step). In a sauté pan over medium to high heat, add 1/4 inch of oil. When a pinch of breading sizzles on contact, fry breaded cutlet (lowering heat if necessary) until golden brown and cooked through, about 3 minutes on each side. (Check for doneness by making a tiny cut in thickest part of breast.)

Place open roll on foil-covered sheet pan and lightly toast under preheated broiler. Lightly coat upper and lower halves with sauce and arrange cutlet on bottom half, cutting to fit if necessary. Top with sauce, grated pecorino and buffalo mozzarella. Transfer to preheated 350° oven until cheese is melted, about 2 or 3 minutes. Set top in place and serve.

To make sauce: In a medium sauce pot over low to medium heat, cook sausage. Strain off fat, add garlic, onion, fennel seed and basil, and cook until softened. Add tomatoes and simmer over low heat until thickened, about 30 minutes. Season to taste.


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