Crispy Chicken Sandwiches

(from castro15’s recipe box)

Categories: Sandwiches/Wraps


  • 2 lbs. vine-ripened tomatoes, sliced in half vertically and seeds removed
  • Salt and pepper
  • 5 tbsp. olive oil
  • 1/2 cup unseasoned bread crumbs (or crushed pretzels)
  • Grated zest of 1/2 lemon
  • 2 tsp finely chopped fresh rosemary
  • 2 tbsp. grated Parmesan
  • 4 chicken cutlets, pounded thin
  • 1 handful fresh baby arugula
  • 2 small baguettes, cut in half lengthwise


  1. Preheat oven to 200. Place the tomatoes, cut-side up, on a baking sheet lined with nonstick foil. Season with the salt and pepper, drizzle with 3 tbsp. of the oil, and bake for 6 hours. Remove and let cool.

  2. Preheat oven to 425.

  3. In a small pan, combine the bread crumbs, lemon zest, rosemary, Parmesan, the remaining oil, and more salt and pepper. Press the cutlets firmly into the bread-crumb mixture.

  4. Transfer them to a pan lined with nonstick foil and bake until browned and firm, 15-20 minutes. Remove and let cool, then assemble with the arugula and baguette as shown.

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