Pecan-Crusted Chicken Cutlet Triple Decker

Name: Pecan-Crusted Chicken Cutlet Triple Decker
Total time: 30 min
Yield: 4 triple-decker sandwiches
Ingredients: 2/3 cup pecan pieces; 1/3 cup plain dry bread crumbs; Salt and freshly ground pepper to taste; 4 skinless, boneless chicken breast halves; 2 large eggs, beaten; Nonstick cooking spray; 12 slices Pullman or other fresh bread; 1/2 cup Creole Aioli (see recipe); 1/2 cup Onion Jam (see recipe); 8 leaves arugula

Recipe from Mangia

Adapted by Eric Asimov

Total Time: 30 minutes
Rating: 3(22)
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Featured in: The Hottest Lunch In New York: The Sandwich

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Ingredients

Yield:4 triple-decker sandwiches

⅔cup pecan pieces
⅓cup plain dry bread crumbs
Salt and freshly ground pepper to taste
4skinless, boneless chicken breast halves
2large eggs, beaten
Nonstick cooking spray
12slices Pullman or other fresh bread
½cup Creole Aioli (see recipe)
½cup Onion Jam (see recipe)
8leaves arugula

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 400 degrees. In a food processor, combine pecan pieces, bread crumbs, salt and pepper. Dip cutlets into beaten egg, then coat with bread crumbs.
Step 2
Cover a baking sheet with parchment paper. Spray. Place breaded cutlets on top. Bake until golden, about 15 minutes. Remove and set aside at room temperature.
Step 3
Assemble the sandwich: Spread about 1½ tablespoons creole aioli on a slice of bread. Cut 1 chicken cutlet diagonally into 4 wide, thin slices. Place 2 slices on the aioli and spread with about 1 tablespoon of onion jam. Cover with a second slice of bread. Top with remaining 2 slices of chicken, 2 leaves of arugula and a third slice of bread. Repeat.