Spicy Chicken Cutlet Focaccia
Crispy parmesan-crusted chicken cutlet, calabrian chili mayo, arugula, and melted mozzarella on airy focaccia.
Tested time and yield
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Yield
- 4 servings
- Difficulty
- hard
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Slice each chicken breast horizontally into two cutlets. Pound between sheets of parchment to an even 1/4-inch (6 mm) thickness. Season with salt and pepper.
- 02
Set up three shallow dishes: flour; beaten eggs; and breadcrumbs mixed with Parmesan. Dredge each cutlet in flour, dip in egg, then press firmly into the breadcrumb mixture.
- 03
Pour 1/4 inch (6 mm) oil into a heavy skillet and heat to 350°F (175°C). Fry cutlets in batches for 3 to 4 minutes per side until deeply golden and the center reaches 165°F (74°C). Drain on a rack.
- 04
Mix the mayonnaise and Calabrian chili paste. Toast the cut sides of the focaccia. Spread with spicy mayonnaise, then add chicken, mozzarella, arugula, and balsamic glaze.
- 05
Close, press gently, and serve while the cutlet is crisp and warm.
- 06
Tip: Patting the mozzarella dry and adding the glaze at the end protects the focaccia from excess moisture.
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