The Most Amazing Chicken Sandwich You'll Ever Make

Ingredients

• 2 tbsp Red Wine Vinegar (for Italian vinaigrette)
• 1 pinch Salt (for vinaigrette and seasoning)
• 1/4 tsp Black Pepper (freshly ground)
• 1 clove Garlic (freshly grated for vinaigrette)
• 1 tsp Shallot (minced for vinaigrette)
• 1/2 tsp Dried Oregano
• 1/2 tsp Italian Seasoning
• 1 tsp Fresh Thyme (leaves, chopped)
• 1 tsp Dijon Mustard
• 1 tsp Honey
• 1/4 tsp Crushed Chili Flakes
• 1/4 cup Olive Oil (extra virgin, for vinaigrette and brushing bread)
• 2 Italian Sweet Peppers (whole, roasted and peeled)
• 2 Chicken Breast (skinless, boneless, about 1 lb total)
• 1/2 cup All-Purpose Flour (for dredging)
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 2 Eggs (large, beaten)
• 1 cup Panko Breadcrumbs (Japanese style, mixed with fresh thyme)
• 4 slices Provolone Cheese (full‑fat, for melting)
• 1 French Bread (about 12‑inch loaf, trimmed on one side for even shape)
• 1 small Red Onion (thinly shredded)
• 1 large Heirloom Tomato (sliced)
• 4 leaves Romaine Lettuce (shredded thin)
• 5 Pepperoncini (sliced)
• 1/4 cup Mayonnaise (for garlic mayo)
• 1 clove Garlic (for mayo) (minced)
• 1/2 cup Peanut Oil (high smoke‑point oil for shallow frying)

Instructions

1. Make Italian Vinaigrette

   Combine red wine vinegar, pinch of salt, black pepper, grated garlic, minced shallot, dried oregano, Italian seasoning, fresh thyme, Dijon mustard, honey, chili flakes, and olive oil in a jar. Seal and shake vigorously until emulsified.

   Time: PT5M

2. Roast Sweet Peppers

   Place whole Italian sweet peppers on a baking sheet and broil on high heat, turning every minute, until the skins are blackened all over (about 5‑6 minutes). Transfer to a bowl, cover, and let steam for 10 minutes.

   Time: PT15M

   Temperature: Broil

3. Peel and Slice Roasted Peppers

   Remove the charred skins by gently pulling with your fingers; use a paper towel to rub off stubborn bits. Slice each pepper lengthwise, discard seeds with a knife tip, and set aside in a bowl. Lightly season with salt and pepper.

   Time: PT5M

4. Prepare Chicken Cutlets

   Slice each chicken breast horizontally to create two thin pieces. Place each piece in a gallon Ziploc bag and pound with a meat mallet until thickness is 1/3‑1/2 inch.

   Time: PT5M

5. Set Up Breading Station

   In three shallow dishes, place flour mixed with garlic powder, onion powder, salt, and pepper; beaten eggs; and Panko breadcrumbs mixed with fresh thyme.

   Time: PT5M

6. Bread the Chicken

   Dredge each chicken piece in the seasoned flour, shake off excess, dip in egg, then press into the thyme‑Panko, ensuring both sides are fully coated. Press gently to embed crumbs.

   Time: PT5M

7. Shallow Fry Chicken Schnitzels

   Heat 1/2 cup peanut oil in the large skillet over medium‑high heat (about 350°F). When a thyme leaf sizzles, lower the chicken pieces into the oil. Fry 2 minutes per side until golden brown, then season with a pinch of salt.

   Time: PT4M

   Temperature: 350°F

8. Rest Fried Chicken

   Transfer the cooked schnitzels to a paper‑towel‑lined plate and let rest for 4‑5 minutes.

   Time: PT5M

9. Toast the Bread

   Brush the French bread loaf (cut open lengthwise) with olive oil, place under the broiler for 3‑4 minutes until lightly toasted. Remove and set aside.

   Time: PT4M

   Temperature: Broil

10. Prepare Fresh Veggies

    Thinly shred the red onion (mandolin or knife), slice the heirloom tomato, shred the romaine lettuce, and slice pepperoncini. Place all vegetables in a bowl and toss with a couple of tablespoons of the Italian vinaigrette; season with a pinch of salt.

    Time: PT5M

11. Make Garlic Mayo (optional)

    Mix mayonnaise with minced garlic (and mashed avocado if desired) until smooth.

    Time: PT2M

12. Assemble the Sandwich

    On the bottom half of the toasted bread, spread a thin layer of garlic mayo, place a schnitzel, top with a slice of provolone, then add the vinaigrette‑tossed veggies, roasted pepper strips, and shredded lettuce. Place the top half of the bread on top, press gently, and slice the giant sandwich into 4 equal portions.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

28 g

Fiber

5 g