A robust sandwich featuring fried chicken cutlets, savory soppressata, fresh mozzarella, tangy pickled red onions, and a vibrant arugula salad, all piled onto a toasted hoagie roll.
Start by slicing your chicken breasts in half horizontally. Cover them with plastic wrap and pound them evenly flat using a mallet. Season both sides generously with salt, pepper, and Italian seasoning. Place the chicken in the refrigerator, covered, for at least an hour—overnight if possible, to enhance the flavor.
When you're ready to cook, remove the chicken from the fridge and let it sit for a few minutes to warm slightly. Prepare a breading station with three bowls: one with two beaten eggs, one with half a cup of flour, and the third with breadcrumbs. Heat oil in a pan to 350°F. Coat the chicken first in the flour, then dip it into the eggs, and finally coat it with breadcrumbs. Fry the chicken in the hot oil until its internal temperature reaches 165°F. Once done, transfer the chicken to a rack to drain.
For the arugula salad, toss fresh arugula with lemon juice, olive oil, salt, pepper, and grated Parmesan cheese until well-coated. Set aside. For the pickled onions, julienne a red onion and place the slices in a jar. Cover the onions with vinegar, add a pinch of salt and sugar, and refrigerate for at least an hour to pickle. Slice fresh mozzarella, and now it’s time to assemble your sandwich.
Assemble: toast your hoagie roll and start with a layer of the fried chicken on the bottom. Add slices of soppressata, followed by the fresh mozzarella. Top with the arugula salad, a drizzle of olive oil, and a sprinkle of Parmesan cheese. Serve and enjoy!
