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INGREDIENTS
Marinated Peppers
- 3 red bell peppers
- 3 green bell peppers
- 5 Hungarian peppers or Portuguese long hot peppers
- Kosher salt
- Freshly cracked black pepper
- ⅛ cup sherry vinegar
-
¼ cup extra virgin olive oil
Chicken Cutlets
- 3 boneless, skinless chicken breasts
- 2 cups all-purpose flour
- 5 eggs, beaten
- 3 cups panko breadcrumbs
- Canola oil, for frying
Portugese Buns
- 1 jar pomodoro sauce
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Garlic Parmesan Mayo
- 1 cup mayonnaise
- ½ cup grated Parmesan cheese
- 2 garlic cloves, finely grated
- Zest of 1 lemon
- Juice of ½ lemon
- 1 tbsp white vinegar
- 2 tbsp granulated sugar
- Kosher salt
- Freshly cracked black pepper
COOKING METHOD:
Marinated Peppers
- Preheat the oven to 450°F and set it to broil.
- Arrange the cleaned peppers on a baking sheet and broil for 20–25 minutes, turning halfway through, until the skins are evenly charred and blistered.
- Transfer the hot peppers to a zip-top bag or covered bowl and let them steam for 10–15 minutes. This will loosen the skins.
- Peel away the charred skins, remove the stems and seeds, and dice the peppers into small pieces.
- In a medium bowl, whisk together the olive oil, sherry vinegar, kosher salt, and black pepper.
- Add the diced peppers and toss gently to coat. Cover and refrigerate for at least 2 hours, or preferably overnight, before serving.
Chicken Cutlets
- Slice each chicken breast horizontally to create two thinner cutlets. Place each piece between sheets of parchment paper or plastic wrap and gently pound to an even ¼-inch thickness using a meat mallet.
- Prepare a standard breading station with three shallow trays: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third. To keep the breading neat, use one hand for the dry ingredients and the other for the wet.
- Dredge each cutlet lightly in the flour, shaking off any excess, then dip it into the beaten eggs, allowing the excess egg to drip away. Finish by pressing the cutlet firmly into the panko until evenly coated on all sides.
- Heat about 1 inch of canola oil in a large skillet over medium-low heat. The oil is ready when a few breadcrumbs sizzle immediately upon contact.
- Fry the cutlets in batches for 3–5 minutes per side, or until golden brown, crispy, and cooked through. Avoid overcrowding the pan.
- Transfer the fried cutlets to a wire rack set over a baking tray and season immediately with flaky sea salt.
- Arrange the fried cutlets in a deep baking dish. Spoon enough pomodoro sauce over the chicken to coat each piece evenly, then top with the Parmesan and mozzarella cheeses.
- Switch the oven from broil to bake, maintaining the temperature at 450°F. Bake for 20 minutes, or until the cheese is melted, bubbling, and lightly browned. 10. Remove from the oven and allow the chicken to rest for 20 minutes before serving.
Garlic Parmesan Mayo
- Combine the mayonnaise, Parmesan, garlic, lemon zest, lemon juice, white vinegar, sugar, salt, and black pepper in a bowl. Mix until smooth and well combined. Refrigerate until ready to use.
Assembly
- Slice the Portuguese buns lengthwise and toast them in a 450°F oven for about 3 minutes, or until lightly crisp.
- Place a baked chicken cutlet on the bottom half of each bun. Spoon over a little extra pomodoro sauce, top with the marinated peppers, and finish with a generous drizzle of the garlic Parmesan mayo. Serve immediately.
