Chicken Cutlet & Roasted Pepper Sub

4 reviews

A delicious Italian sub, without the hassle of waiting in line at the deli!

Marcy
Marcy
Very easy
510

4 minutes

Prep time

17 minutes

Cook time

928 cal.

Per serving

Utensils

Oven, Sheet Tray, Knife

recipe

Chicken cutlet (breaded, pre-cooked)

Step 1

Preheat the oven to 425°F. Grease a sheet tray with cooking spray & arrange the chicken cutlet on the tray. Heat according to package instructions, for about 10 min, then remove from the oven.

Fire roasted peppers (jarred)

Step 2

Thinly slice the roasted red peppers. (If your peppers are pre-sliced, skip this step!)

Provolone cheese (slices)

Step 3

Remove the tray from the oven & lay sliced provolone on top of the chicken. Return everything to the oven & bake 5-7 more min, until the cheese is well melted.

Oregano (dried)
Olive oil
Balsamic vinegar
Arugula
Sub roll (seeded)

Step 4

Transfer the chicken to a cutting board & cut it in half. Slice open a warm semolina roll. Drizzle olive oil & balsamic vinegar on the roll, then arrange the roasted red peppers on one half. Season with fresh pepper & layer on the chicken. Sprinkle on oregano & top with a handful of arugula.

Step 5

Close the sandwich. Slice it in half, serve & enjoy!

Personal notes

Add your own flavor!


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Nutrition facts

Average estimated amount for one serving

Energy928 cal.
Fat41 g
Carbohydrates104 g
Protein35 g
Fiber13 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Chicken Cutlet & Roasted Pepper Sub" contains 928 Energy, 41 g of Fat, 104 g of Carbohydrates, 35 g of Protein, 13 g of Fiber.

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Chicken Cutlet & Roasted Pepper Sub