Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 5 components
This bold Italian sub layers crispy fried chicken cutlet with a rich homemade sun-dried tomato pesto, then piles on an Italian basil slaw bursting with fresh herbs and Italian vegetables. A pepperoni cherry tomato jam anchors the bottom sub roll alongside a vodka sauce feta cream cheese spread, creating a sub that's equal parts fresh, smoky, spicy, and indulgent.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken cutlet1/2 cup buttermilk1 large egg1/4 cup all-purpose flour1/4 cup potato starch1 tablespoon chicken bouillon powder1 teaspoon dried Italian herbs1/2 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon black pepper2 quarts (for heating) beef tallow or lard for fryingSun-Dried Tomato Pesto 1/4 cup oil-packed sun-dried tomatoes, drained1/4 cup fresh basil leaves2 tablespoons pine nuts2 tablespoons grated Parmesan cheese2 cloves fresh garlic, minced1 teaspoon fresh lemon juice3 tablespoons extra virgin olive oil2 tablespoons mayonnaise1/4 teaspoon red pepper flakesto taste saltto taste black pepperItalian Arugula Slaw 1/2 cup baby arugula1/2 cup shredded red cabbage1/4 cup cherry tomatoes, halved2 tablespoons thinly sliced red onions2 tablespoons feta cheese, crumbled2 tablespoons pepperoncini peppers, sliced2 tablespoons cherry peppers, sliced2 tablespoons Genoa salami, chopped2 tablespoons crushed croutons2 tablespoons mayonnaise1 tablespoon red wine vinegar1 tablespoon extra virgin olive oil1/2 teaspoon Italian seasoningto taste saltto taste black pepperPepperoni Cherry Tomato Jam 1/4 cup pepperoni, finely diced1/2 cup cherry tomatoes, quartered2 tablespoons sun-dried tomatoes, chopped1/4 cup yellow onion, finely diced2 cloves garlic, minced1 tablespoon brown sugar1 teaspoon red wine vinegar1/2 teaspoon Italian seasoning1/4 teaspoon red pepper flakesto taste saltVodka Sauce Feta Goat Cheese Spread 2 oz fresh goat cheese2 oz cream cheese, softened1/4 cup feta cheese, crumbled2 tablespoons grated Parmesan cheese3 tablespoons roasted red peppers, diced3 cloves roasted garlic cloves, mashed1 tablespoon fresh basil, chopped1 teaspoon red wine vinegarto taste saltto taste black pepperToppings & Assembly 1 Italian sub roll, split 1 tablespoon unsalted butter, softened Italian Arugula Slaw Pepperoni Cherry Tomato Jam Vodka Sauce Feta Goat Cheese Spread Sun-Dried Tomato Pesto Fresh mozzarella slices (2 oz) Pickled red onions Roasted red hot peppers, sliced Directions 1 In a small skillet over medium heat, cook diced pepperoni for 2-3 minutes until it renders fat and begins to crisp. 2 Add finely diced onion and minced garlic, cooking for 2 minutes until softened. 3 Add quartered cherry tomatoes, chopped sun-dried tomatoes, brown sugar, Italian seasoning, and red pepper flakes. 4 Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until tomatoes break down and mixture becomes thick and jammy. 5 Season with salt. Remove from heat and cool slightly. 6 In a small bowl, combine softened cream cheese and fresh goat cheese, mixing until smooth. 7 Fold in crumbled feta cheese, diced roasted red peppers, and mashed roasted garlic cloves. 8 Stir in grated Parmesan, chopped fresh basil, and red wine vinegar. 9 Season with salt and black pepper. Set aside. 10 In a food processor, combine drained sun-dried tomatoes, fresh basil leaves, pine nuts, grated Parmesan, and minced garlic. 11 Pulse until coarsely combined. 12 With the processor running, slowly drizzle in extra virgin olive oil until the pesto reaches your desired consistency. 13 Add lemon juice, mayonnaise, and red pepper flakes. 14 Season with salt and black pepper. Set aside. 15 In a large bowl, combine baby arugula, shredded red cabbage, halved cherry tomatoes, sliced red onions, and crumbled feta cheese. 16 Add sliced pepperoncini peppers, sliced cherry peppers, chopped salami, and crushed croutons. 17 In a small bowl, whisk together mayonnaise, red wine vinegar, extra virgin olive oil, and Italian seasoning. 18 Pour dressing over vegetables and toss to coat evenly. 19 Season with salt and black pepper. Refrigerate until ready to serve. 20 Pound the chicken cutlet to an even 3/4-inch thickness. 21 In a shallow bowl, whisk together buttermilk and egg. 22 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, dried Italian herbs, garlic powder, salt, and black pepper. 23 Submerge chicken in wet batter for at least 15 minutes (or up to 4 hours refrigerated). 24 Remove from wet batter and dredge thoroughly in dry batter, pressing gently to adhere. For extra crunch, dip back in wet batter and dredge again. 25 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 26 Carefully place breaded chicken into hot oil and fry for 6-7 minutes until golden brown and internal temperature reaches 165°F. 27 Remove with slotted spoon and drain on a wire rack. 28 Butter both halves of the sub roll and toast on a griddle or skillet for 1-2 minutes until golden. 29 Spread Vodka Sauce Feta Goat Cheese Spread on the bottom sub roll. 30 Spoon a generous layer of Pepperoni Cherry Tomato Jam over the spread. 31 Place the fried chicken on top of the jam. 32 Spoon Sun-Dried Tomato Pesto generously over the chicken. 33 Layer fresh mozzarella slices over the pesto. 34 Pile Italian Arugula Slaw on top. 35 Add pickled red onions and sliced roasted red hot peppers. 36 Place top bun and serve immediately while hot.
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