PECAN-CRUSTED CHICKEN CUTLET TRIPLE DECKER

Pecan-Crusted Chicken Cutlet Triple Decker image

Provided by Eric Asimov

Time 30m

Yield 4 triple-decker sandwiches

Number Of Ingredients 10

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

Steps:

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.
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.
Assemble the sandwich: Spread about 1 1/2 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.

Nutrition Facts : @context http, Calories 1112, UnsaturatedFat 41 grams, Carbohydrate 81 grams, Fat 52 grams, Fiber 6 grams, Protein 77 grams, SaturatedFat 8 grams, Sodium 1140 milligrams, Sugar 26 grams, TransFat 0 grams