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Marco

A palate pleaser featuring Wisconsin Provolone and Parmesan with tomato sauce and a fried chicken breast cutlet.

COOKING DIRECTIONS

Make the sauce: Heat small saucepan on the stove over medium-high heat. Add olive oil and about 1 tablespoon of minced garlic. Cook for 20-30 seconds or until light brown. DO NOT BURN. Add onions; season with salt and pepper and cook for 3 minutes. Stir in oregano, basil, and red pepper flakes. Add tomato paste; cook 1 minute. Add chopped tomatoes. Simmer 15 minutes and remove from heat. (Sauce can be refrigerated for up to 7 days or frozen for up to 3 months.)

In bowl, mix softened butter with remaining garlic and place in the refrigerator until ready to use.

Place 1 chicken breast between 2 pieces of plastic wrap. Using a small sauté pan, lightly tap each breast to flatten. Repeat with remain 3 chicken breasts, flattening to uniform size.

In wide, shallow bowl, stir 1/4 cup Parmesan into bread crumbs; add chopped parsley and a pinch of salt and pepper. Place flour on a plate. Dip each breast in flour, then the egg/water mixture, then the bread-crumb mix. Set aside.

In a large skillet or sauté pan, heat about 1/2-inch of vegetable oil to 350°F. Add chicken cutlets, working in batches if necessary, turning each cutlet once. Fry about 2-3 minutes per side or until cooked through. Drain on paper towels.

Heat another large skillet or sauté pan over medium heat. Spread each slice of ciabatta with the reserved garlic butter. Place 4 slices of the ciabatta in pan, butter-side down. Top with 2 slices of Provolone, 1 tablespoon of reserved tomato sauce, 1 chicken cutlet, and another tablespoon of tomato sauce, in that order. Sprinkle with Parmesan and top with 2 more slices of Provolone and another slice of ciabatta, butter-side-up. Grill until bottom bread is golden brown and cheese starts to melt. Carefully turn sandwiches over and grill. Serve garnished with fresh basil leaves and warm tomato sauce on the side for dipping.

INGREDIENTS

4
  • 1 tablespoon extra virgin olive oil
  • 3 large cloves garlic, minced (about 2 tablespoons), divided
  • 1 small yellow onion, minced
  • Salt and pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 8 ounces canned chopped tomatoes
  • 1 stick (4 ounces) butter, softened
  • 4 boneless, skinless chicken breasts
  • 1/4 cup (about 2 ounces) grated Wisconsin Parmesan cheese, plus 2 tablespoons for topping
  • 1 cup plain dry bread crumbs
  • 1 tablespoon Italian flat-leaf parsley, chopped
  • Salt and pepper
  • 1/4 cup flour
  • 1 egg, whisked with a 1/4 cup of water
  • Vegetable oil for frying
  • 8 slices garlic ciabatta bread
  • 16 slices Wisconsin Provolone cheese
  • 8 fresh basil leaves for garnish, optional
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