Crispy Parmesan Chicken Sandwich with Arugula

For the crispy chicken

• 2 large boneless, skinless chicken breasts
• Salt and black pepper, to taste
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ½ cup all-purpose flour
• 2 large eggs
• 1 tablespoon milk
• 1 cup panko breadcrumbs
• ½ cup finely grated Parmesan cheese
• Oil, for frying

For the creamy lemon spread

• ¾ cup ricotta cheese
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• ½ teaspoon lemon zest
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

For assembling

• 4 ciabatta rolls
• 1–2 tomatoes, sliced
• 2 cups fresh arugula
• Shaved or grated Parmesan cheese
• Olive oil, optional
• Extra lemon juice, optional

Directions

1. Prepare the chicken. Slice each chicken breast horizontally to make four thinner cutlets. Season both sides with salt, black pepper, garlic powder, and Italian seasoning.
2. Set up the breading station. Place the flour in one shallow dish. In a second dish, whisk together the eggs and milk. In a third, combine the panko and Parmesan.
3. Coat. Dredge each cutlet in flour, dip it in the egg mixture, and press it into the Parmesan-panko mixture so the coating sticks well.
4. Fry until crisp. Heat a thin layer of oil in a skillet over medium heat. Cook the chicken for 4–5 minutes per side, until golden, crisp, and 165°F in the center. Transfer to a wire rack or paper towel-lined plate.
5. Make the spread. Mix the ricotta, mayonnaise, lemon juice, lemon zest, garlic powder, salt, and pepper until creamy.
6. Build the sandwiches. Lightly toast the ciabatta rolls and spread them with the creamy lemon mixture. Add the crispy chicken, sliced tomato, arugula, and plenty of Parmesan.
7. Finish and serve. If desired, toss the arugula with a tiny drizzle of olive oil and squeeze of lemon before adding it. Close the sandwiches and serve while the chicken is warm and crispy.

Faking It Fancy fix: Keep the cooked cutlets on a wire rack instead of stacking them. Air can circulate underneath, which helps that Parmesan-panko coating stay crisp.

Make it your own

• Add a few pickled red onions for extra brightness.
• Use a crusty baguette or sturdy sourdough rolls if ciabatta is unavailable.
• For a little heat, stir crushed red pepper or Calabrian chili paste into the lemon spread.