Categories: Sandwiches- Burgers- Wraps

Ingredients

• 1 cup buttermilk
• kosher salt
• 2 (4 oz.) chicken cutlets
• 6 Tbsp. freshly grated parmesan cheese
• 6 Tbsp. panko breadcrumbs
• Ground black pepper
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 1 clove garlic, thinly diced
• 1 cup halved grape tomatoes
• 1 cup yellow bell pepper matchsticks
• 1/4 cup whole hot cherry peppers (from jar)
• 1.8 tsp, crushed red pepper flakes
• 2 hoagie rolls
• 1/4 cup shredded mozzarella cheese

Directions

1. in shallow dish, whisk together the buttermilk and 1 1/2 tsp. salt. Add cutlets. Cover and refrigerate 2 to 24 hours.

2. In a separate shallow dish, stir together parmesan cheese, panko, 1/2 tsp. salt and 1/4 tsp. black pepper. Remove cutlets from buttermilk and dredge in parmesan-panko mix.

3. Heat oven to 250 degrees. Keep handy a baking sheet lined with paper towels.

4. In a medium skillet, heat oil and butter over medium. When hot, add garlic. Cook until golden and crisp, 1 minute. Scoop out with a slotted spoon. Add cutlets to the pan. Cook until crisp brown outside and cooked through on the inside, about 3 minutes per side. Slide cutlets onto the baking sheet, and keep warm in oven.

5. Add tomatoes, bell peppers, cherry peppers and crushed red pepper to the skillet. Season with 1/2 tsp. salt and 1/4 tsp. black pepper. Cook, stirring occasionally, until vegetables have softened (but still hold their shape), about 5 minutes. Stir in crisp garlic.

6. Open rolls. Cover the bottom faces with mozzarella. Toast in a toaster oven or under a hot broiler until cheese melts, about 4 minutes.

7. Stack one chicken cutlet on each bottom. Top with tomato mixture. Close.

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