Italian Chicken Sammitz

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Jan. 15, 2013


Chili pepper 100 Gram , roasted
Prosciutto de parma 1 Pound
For pesto sauce
Basil 1 Bunch (100 gm)
Garlic 50 Gram
Extra virgin olive oil 2 Tablespoon
Pine nut 2 Ounce
Kosher salt To Taste
Pepper To Taste
Lemon 4 Tablespoon
Parmesan reggiano 1 1/2 Ounce
Parmesan romano asiago cheese 1 1/2 Ounce
For root chips
Sweet potato 200 Gram
Carrots 200 Gram
Beet root 200 Gram
Olive oil 1 Tablespoon
Pepper To Taste , freshly grounded
Coriander powder 1 Teaspoon
Cumin powder 1 Teaspoon
Dried oregano 1 Teaspoon
For chicken cutlets
Chicken thigh 12 , deboned (chicken thigh cutlets)
Flour 2 Cup (32 tbs) (For dusting)
Eggs 4 , beaten
Italian bread crumbs 1 Cup (16 tbs)
Oil 1/2 Cup (8 tbs) (For frying)
For broccoli raab
Broccoli raab 1 Pound
Garlic 2 Clove (10 gm) , thinly sliced
Black pepper To Taste , freshly grounded
Chardonnay 1 Tablespoon
For garlic bread
Butter 6 Tablespoon
Parmesan reggiano 1/4 Ounce
Parmesan romano asiago cheese 1/4 Ounce
Garlic 4 Clove (20 gm) , smashed
Basil 10 Gram , chiffonade
Olive oil 1/4 Cup (4 tbs)
Sesame twisted bread 1 Pound , halved
For mozzarella
Buffalo mozzarella 200 Gram , sliced
Truffle oil 2 Tablespoon


For Pesto


1. In a blending jar take all the ingredients, except olive oil, blend well. In between drizzle the olive oil and blend.

2. Add in the cheese and blend again. Take out the pesto in a bowl and set aside.


3. Recipe follows.

For Root Chips


1. Preheat the oven at 375 degrees F. Line 2 baking sheet with foil and set aside.

2. Clean all the root vegetables and peel with peeler to make ribbon. Place carrots and sweet potatoes in a bowl and beetroot separately.


3. Season the root vegetables with olive oil, salt, pepper, coriander, cumin and oregano. Toss well.

4. Spread the chips over the prepared cookie sheet and bake in oven for 25 minutes at 375 degrees F.


5. Recipe follows.

For crispy prosciutto


1. Preheat the oven at 300 degrees F. Line baking sheet with foil and set aside.


2. Lay down the prosciutto over the prepared baking sheet and bake in oven for 10 minutes.


3. Recipe follows.

For chicken cutlets


1. In a bowl add in the eggs, salt and pepper. Beat well and set aside.


2. In different containers place flour and bread crumbs.

3. Coat the chicken with flour, followed by egg mixture and bread crumbs. Lay down in a casserole dish.

4. Heat oil in a large sauce pan, place the prepared chicken in bunches. Cook for 10 minutes on both sides, until golden brown.

5. Take out the chicken from the pan and place in a cookie sheet lined with paper towel.


6. Recipe follows.

For Broccoli raab


1. Cleat the broccoli raab and give salt bath in water.


2. In a pot boil the water and add in the salt. Stir in the broccoli raab and blanch for 45 seconds. Take out the broccoli raab and place in iced water bowl.

3. Heat a pan and add in the olive oil and garlic. Sauté for few minutes on medium heat.

4. Add in the broccoli and stir for few minutes.

5. Season with salt and pepper and through in chardonnay. Cook for 5 minutes.


6. Recipe follows.

For Garlic bread


1. Preheat the oven at 300 degrees F.


2. In a bowl add in the butter and cheese blend. Microwave on high for 30 seconds.

3. Add in the garlic into the cheese and butter mixture. Set aside.

4. Place the bread slices over a baking sheet and spread the garlic mixture over it.

5. Bake in oven for 10 minutes at 300 degrees F.


6. Recipe follows.

For mozzarella


1. Place the mozzarella over a plate and season with salt, pepper and olive oil.


2. Spread the pesto over the garlic bread, cover with chicken cutlets, broccoli raab, chili pepper, buffalo mozzarella and prosciutto. Cover with the top and slice.


3. Serve Italian Chicken Sammitz with root chips and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 1047Calories from Fat 605

 % Daily Value*

Total Fat 68 g104.6%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 2373 mg98.88%

Total Carbohydrates 53 g17.7%

Dietary Fiber 7 g28%

Sugars 8 g

Protein 61 g122%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet