Chicken Cotoletta Suprema Subs
with Prosciutto, Fresh Mozzarella & Balsamic Dressed Arugula
- Wheat
- Milk
- Soy
Crispy fried chicken cutlets get the star treatment in these loaded Italian-style subs. Layer those juicy cutlets onto toasted baguettes, then pile with salty prosciutto, fresh mozzarella, and juicy tomato slices, and serve with a fresh, peppery arugula salad tossed in tangy balsamic vinaigrette.
Ingredients
1 unit
Tomato
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Italian Seasoning
10 ounce
Chicken Cutlets
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Fresh Mozzarella
(Contains: Milk)
5 teaspoon
Balsamic Vinegar
2 ounce
Arugula
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
2 ounce
Prosciutto
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve tomato lengthwise; thinly slice crosswise into half-moons. Season all over with salt and pepper. • In a shallow dish, combine panko and Italian Seasoning.
• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about 1⁄2 inch thick. Season all over with salt and pepper. • Brush chicken all over with sour cream. Working one piece at a time, press chicken into seasoned panko until fully coated on both sides.
• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium- high heat. Once oil is shimmering and hot enough that a pinch of panko sizzles when added to the pan, add coated chicken in a single layer. Cook until panko is golden brown and chicken is cooked through, 3-5 minutes per side (for 4 servings, you may need to work in batches). • Transfer to a paper-towel-lined plate and immediately season with salt.
• While chicken cooks, thinly slice mozzarella into rounds. • In a medium bowl, whisk together 1⁄2 TBSP vinegar (1 TBSP for 4 servings) and a drizzle of olive oil; season with salt and pepper. (Save remaining vinegar for another use.) • Add arugula and half the tomato to bowl with dressing; toss to combine.
• Slice baguettes lengthwise, stopping before you cut all the way through. Toast until golden brown. • Fill baguettes with chicken, mozzarella, prosciutto, and remaining tomato. • Halve subs on a diagonal.
• Divide subs and salad between plates. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the combination of crispy chicken, prosciutto, and fresh mozzarella, though some found it a bit bland.
- Ease of prep: Frying the chicken was messy for some; others successfully used an air fryer for less mess and great results.
- Suggestions: Add a sauce like balsamic glaze, garlic mayo, or pesto to combat dryness and boost flavor 🍲.
- Portions: Several mentioned the chicken breasts were larger and better quality than before.
- Sides: Some felt the arugula salad was too plain; consider offering alternative sides or adding more ingredients.
Reviews from our home cooks
This is a good and tasty recipe. I used an air fryer for the chicken and turned out really good and less mess. I think HF needs to include a bit more sour cream as one packet is almost too little. The chicken breasts seem larger and better quality, this is a huge improvement over the last 5 years.
Really, really liked this. Appreciated the side salad instead of fries. The combination was great, although I lightly (about 10 sec on each side) fried the prosciutto - that took it over the top. We'll get this one again.
Great recipe - easy and quick! I added mayo, otherwise it would have been a tad dry.
Put chicken with the mozzarella in the oven for a couple minutes 2-3 at 450. Toast buns at the same time as well and you got one hell of a sandwich.
I did the chicken in the air fryer instead and it came out perfectly!!
This sandwich was an amazing hit! Everyone loved it! You should add marinara to the recipe for dipping the sandwich. I did this and it was great!
This is an okay recipe, not the prep order could be in a better order. Good flavors, takes a bit of time so not good for quick lunch. Also I'm not sure what is wrong with your chicken breasts. After pounding them really thin, they still swell up and bleed tons of gooey fat and are watery. No chicken I have ever purchased behaves this way when I cook it. It's causes more splatter on regular recipes because of this strange trait.
As long as your oil is hot enough the recipe comes together pretty easily.
The flavor was good, but the sandwiches and the salad were dry. The sandwich needed an aïoli or something like that.
Prosciutto and fresh mozzarella made this top notch! The sub buns were wonderful
