Tikka Masala Chicken Cutlet Sandwich

Name: Tikka Masala Chicken Cutlet Sandwich
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: INDIAN
Ingredients: 1/2 cup (2 1/2 oz./75 g) all-purpose flour; Salt and freshly ground pepper; 2 eggs; 3/4 cup (1 oz./30 g) panko bread crumbs; 3/4 cup (3 oz./90 g) regular bread crumbs; 3/4 cup (3 oz./90 g) grated pecorino romano or Parmesan&#8239;cheese; 2 tsp. Italian seasoning; 1 tsp. garlic powder; 1 tsp. onion powder; 6 thinly sliced boneless, skinless chicken breasts; Neutral oil for frying; 12 oz. (375 g) mozzarella cheese, sliced 1/4 inch (6 mm) thick; 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature; 4 large garlic cloves, minced; 1 Tbs. finely chopped fresh cilantro; 1 tsp. garlic powder; 1 tsp. Italian seasoning; 1/4 tsp. red pepper flakes; 6 hoagie rolls, each 6 inches (15 cm) long, or ciabatta rolls, halved; 1/4 cup (2 fl. oz./60 ml) neutral oil; 8 to 10 long hot peppers, seeded and cut into strips 2 to 3 inches (5 to 7.5 cm) long; 1 small white onion, sliced slightly thick; 3 garlic cloves, roughly chopped; Salt; 1 jar <a href="http://www.williams-sonoma.com/products/3328991">The Chutney Life x Williams Sonoma Tikka Masala Simmer Sauce</a>

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 6

When it comes to a good sandwich, it’s always about the sauce, says Palak Patel, recipe developer and author of the cookbook The Chutney Life. This chicken cutlet sandwich shines thanks to the rich and creamy tikka masala simmer sauce that gets spread inside the rolls. Crispy chicken cutlets, toasty bread slathered with a garlicky chili butter, and sizzling onions and peppers all come together to make a sandwich that is nothing short of perfection. Vegetarians can swap the chicken cutlets for eggplant cutlets and also enjoy this. You’ll find Palak’s tikka masala sauce exclusively at Williams Sonoma.

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Ingredients:

For the chicken cutlets:

1/2 cup (2 1/2 oz./75 g) all-purpose flour
Salt and freshly ground pepper
2 eggs
3/4 cup (1 oz./30 g) panko bread crumbs
3/4 cup (3 oz./90 g) regular bread crumbs
3/4 cup (3 oz./90 g) grated pecorino romano or Parmesan cheese
2 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. onion powder
6 thinly sliced boneless, skinless chicken breasts
Neutral oil for frying
12 oz. (375 g) mozzarella cheese, sliced 1/4 inch (6 mm) thick

For the garlic chili butter:

8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
4 large garlic cloves, minced
1 Tbs. finely chopped fresh cilantro
1 tsp. garlic powder
1 tsp. Italian seasoning
1/4 tsp. red pepper flakes

For finishing the sandwiches:

6 hoagie rolls, each 6 inches (15 cm) long, or ciabatta rolls, halved
1/4 cup (2 fl. oz./60 ml) neutral oil
8 to 10 long hot peppers, seeded and cut into strips 2 to 3 inches (5 to 7.5 cm) long
1 small white onion, sliced slightly thick
3 garlic cloves, roughly chopped
Salt
1 jar The Chutney Life x Williams Sonoma Tikka Masala Simmer Sauce

Directions:

Preheat an oven to 350°F (180°C).

To prepare the chicken cutlets, in a shallow bowl or a shallow rimmed plate, stir together the flour and a pinch each of salt and pepper.

In a second bowl, whisk together the eggs and season with salt and pepper.

In a third shallow bowl or a small baking sheet, combine the panko bread crumbs, regular bread crumbs, pecorino romano, Italian seasoning, garlic powder, onion powder and 1 tsp. salt.

Pat the chicken cutlets dry on both sides with paper towels and season with salt and pepper. Working with one cutlet at a time, dip it into the flour until coated on both sides, shaking off any excess. Dip the cutlet into the egg mixture and then into the bread crumb mixture. Be sure to press the cutlets gently into the bread crumbs so they’re evenly coated on both sides. 

Line a baking sheet with paper towels and set a wire rack on top. Heat a large fry pan with tall sides over medium heat, pour in neutral oil to a depth of about 1/2 inch (12 mm) and heat until hot. Carefully place about 3 cutlets into the pan, adjusting the heat to medium-low if needed. Cook, turning once, until golden brown and cooked through, 2 to 3 minutes per side.

Transfer the cutlets to the rack-lined baking sheet and sprinkle the hot cutlets with salt. Repeat to cook the remaining cutlets, adjusting the heat as needed. Place a mozzarella slice on each cutlet, transfer to the oven and bake until the cheese has melted, 4 to 5 minutes.

Meanwhile, prepare the garlic chili butter: In a bowl, stir together the butter, minced garlic, cilantro, garlic powder, Italian seasoning and red pepper flakes until well combined. Spread a thin layer of the butter on the cut side of each roll. Place the rolls, cut side up, on a baking sheet and transfer to the oven. Toast until lightly golden, 5 to 6 minutes.

In another large fry pan over medium-high heat, warm the neutral oil. Add the hot peppers and onion and cook, stirring occasionally, until they begin to turn golden brown, 4 to 5 minutes. Toss in the garlic and a generous pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the peppers and onion begin to char slightly and the garlic is golden. Remove from the heat.

Spread a few generous spoonfuls of the tikka masala simmer sauce on the cut side of the rolls. Place the cutlets on the bottom half of the rolls and layer on the peppers and onion. Cover with the top half of the rolls and serve. Serves 6.

Courtesy of Palak Patel, author of The Chutney Life