INGREDIENTS:
2 Boneless Skinless Chicken Breasts – sliced in 1/2 to make 4 thinner breasts (or purchase the thinner cut breasts)
3 Cups Buttermilk (enough to cover chicken)
2 Cups Flour
1/4 Cup Corn Starch
Salt and Pepper
Vegetable Oil (enough to cover when frying – amount will depend on the size of the pot you fry in)
1 Package (about 4 oz.) prosciutto
Mozzarella Cheese (can use shredded or sliced)
1/4 Cup Mayonnaise
2 Cloves Garlic – finely chopped
2 tsp. Dried Italian Seasoning
Arugula, lettuce, or your favorite green
2 Tomatoes – sliced
the toppings
The Fresh Toppings
INSTRUCTIONS:
Season chicken generously with salt and pepper
and soak in buttermilk for 4-12 hours (the longer they soak, the more tender they are). Combine flour, corn starch, 2 tsp. salt and 2 tsp. freshly ground pepper in a large plastic bag and shake to mix thoroughly; set aside. Add vegetable oil to a medium or large stockpot – oil should cover the bottom of the pan by about 2 inches (enough so that when added, chicken will be submersed). Heat oil to 350 degrees. In the meantime, heat a little bit of vegetable oil in a medium saute pan, add prosciutto slices and cook until crispy;
drain on paper towel. Remove 1 chicken breast from buttermilk (do not try to shake off excess buttermilk – this makes for good batter) and transfer immediately to flour mixture. Shake until chicken is well coated. Set coated chicken aside on a cooling rack. Repeat process until all chicken breasts are battered. Working in batches, add chicken to oil and cook until outside is golden brown and inside is cooked through (about 5-7 minutes each, depending on size of your cutlets). (You can test on breast by cutting into it). Remove from oil and drain on paper towels. Preheat oven to 350 degrees. Prepare the mayonnaise by combining mayonnaise, garlic and herbs; set aside.
Place cutlets on a baking sheet
and top each cutlet with mozzarella cheese.
Bake until cheese is melted. Assemble sandwiches by coating top pieces of rolls generously with mayonnaise. Add one cutlet to each bottom roll;
top with crispy prosciutto,
and then top with tomato slices and greens.
Slice sandwiches in 1/2 and serve immediately so chicken is still warm.
