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Smoked Chicken Cutlet Sandwich

If you have ever watched the show, the Sopranos, you will know that a big part of the story line often involves eating. Sometimes it’s a family meal, sometimes its just the crew getting together to eat, or even just eating cold cuts right out of the fridge. So I had to try my hand at some of these recipes.
It sounds strange, but I have always been interested in this part of the show, as they are always eating authentic versions of Italian foods. The kind that you never really hear about when you grow up on the other side of the world.

One of my favorites, is the huge variety of Sandwiches that they are regularly eating. Sometimes it’s a Eggplant parm, sometimes it’s the classic Gabagool and then there is the Italian Chicken Cutlet.

For me at least, one of the major appealing elements of Italian cusisine is the simplicity of it. It really centers around simple ingredients done well and as is often a theme in my recipes, this is something which really appeals to me personally. In most Italian foods, the emphasis is placed on the quality of the individual ingredient, rather than the buckets of spices and herbs which can be added to it. That’s why for this sandwich, I tried to keep it fairly simple-The only major deviation from tradition being the smoking of the chicken, before deep frying it.

An Italian Chicken cutlet is a simple, thin cut of chicken breast, breaded and deep fried. Usually the cutlet is served with red sauce on a sandwich and some other simple ingredients. For this recipe, I switched things up a bit by smoking the breast prior to deep frying and by replacing the familiar red sauce with a ketchup based barbecue sauce.

Feel free to amplify this sandwich any way you like. Add the ingredients that stand out to you and make it your own, but I suggest trying to keep an eye on the traditional aspects of it.

What you will need

    Sandwich Ingredients
  • 2 chicken breasts
  • Flabby Phoenix Rub (Buy yours here)
  • 2 bell peppers
  • Sourdough Bread loaf, sliced open
  • 4 T Mayo
  • 1 T Pesto
  • 2 cups Panko Breadcrumbs
  • 1 cup all-purpose flour
  • 4 Eggs
  • Your favorite BBQ Sauce

  • Potato and Onion Straw ingredients
  • 4 Potatoes
  • 1 Red onion
  • Oil for frying


1. Preheat smoker to 225F and prepare for two zone cooking.

2. Slice chicken breast in half and season liberally with my flabbyphoenix rub (Buy it here) .

3. Place on your favorite smoking wood. Smoke until chicken hits 145F internal temp.

4. Slice and deseed bell peppers and butter sourdough. Place both on a medium heat griddle or cast iron and cook until peppers are tender, and bread is crispy.

5. In a small bowl, mix mayo and pesto together and set aside.

6. Slice potato as thin as possible into straws. It may be helpful to use a vegetable peeler to cut the “slice” And then use the tip of your knife to cut this into straws.

7. Slice the onion thin and pull into strings.

8. Preheat deep fryer to 300F and in batches, fry both potatoes and onions until crispy. Remove and allow to sit on a paper towel for 2 minutes.

9.For the chicken breading, mix panko with ½ cup Flabby Phoenix rub and in a separate bowl, beat eggs thoroughly.

10. Remove chicken from smoker and set up three bowls for breading the chicken.

11. Begin by coating the chicken breast in flour, before coating in egg and panko mixture. Because the chicken will be hot, make sure the eggs are well beaten and you are moving it quickly through the eggs and into the panko, to avoid cooking the eggs.

12. Deep fry until chicken is crispy and hits an internal temp of 165F.

13. For best results, coat the chicken with the egg and panko mix again, before returning to the deep fryer until golden.

14. Assemble sandwich by adding a liberal layer of the pesto mayo and your favorite BBQ sauce. Place chicken cutlet and bell peppers and slice into individual servings. Serve with a handful of the potato and onion strings.


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