lunch · everyday
Chicken cutlet sandwich with pepperoni bolognese
Parmesan-crusted thigh cutlets under a blitzed pepperoni-tomato sauce, melted mozzarella and provolone, roasted long hots and anchovy mayo, on a garlic-breadstick roll.
- Time
- 100min
- Steps
- 9
Ingredients
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Allergens
Contains milk, egg, wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Blender or food processor, Deep pot for frying.
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Method
-
1
Pound the thighs to an even 1 cm (1/2 in). Mix the breadcrumbs, both cheeses, flour, cornstarch, oregano and garlic powder. Dip each thigh in egg, then the crumb mix. Rest 30 minutes.
-
2
Pepperoni bolognese: soften the onion in olive oil, add the chili and fennel for 1 minute, then the pepperoni until its oil runs red. Add the tomatoes, stock and bay leaf and simmer 25 minutes.
-
3
Remove the bay leaf, stir in the butter and blend until spreadable. Season.
-
4
Mix the mayo, anchovy paste, Worcestershire and nutritional yeast.
-
5
Toss the peppers in oil and salt, roast at 220°C (425°F) for 15 minutes and chop.
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6
Shallow-fry the cutlets at 175°C (350°F) for 4-5 minutes a side until crisp and cooked through.
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7
Top each cutlet with bolognese and both cheeses and melt under the broiler.
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8
Split the rolls, spread with anchovy mayo, brush the tops with melted butter, sprinkle with the garlic-herb mix and toast briefly.
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9
Tuck in the cutlets, top with long hots and close.
