Ingredients
Garlic Herb Sun-Dried Tomato Compound Butter:
- 4 tbsp unsalted butter, softened
- 2 tsp finely chopped sun-dried tomatoes in oil
- 1 garlic clove, finely grated or minced
- 1 tsp chopped basil
- Pinch of salt
Crispy Chicken Cutlet:
- 2 boneless, skinless chicken breasts, pounded to even 1/2" thickness
- Salt and pepper
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 3/4 cup plain or seasoned breadcrumbs (panko or Italian-style)
- Neutral oil, for frying (vegetable or canola)
Creamy “Marry Me” Sauce:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp tomato paste
- 1/3 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan
- 2 tbsp chopped sun-dried tomatoes
- 1 tbsp chopped fresh parsley
- Salt and black pepper, to taste
Tomato & Arugula:
- 1 ripe tomato, thinly sliced
- 1 cup fresh arugula
- Extra virgin olive oil
- Flaky salt or kosher salt
Bread:
- 4 slices La Brea Bakery Country Sourdough
- Prepared compound butter
- Cooked crispy chicken cutlets
- Marry Me sauce
- Tomato slices
- Arugula
Preparation
Garlic Herb Sun-Dried Tomato Compound Butter:
- Mix all ingredients together in a small bowl until well combined. Set aside.
Crispy Chicken Cutlet:
- Season chicken on both sides with salt and pepper.
- Dredge in flour → dip in beaten egg → coat in breadcrumbs, pressing to adhere.
- Heat 1/4" oil in skillet over medium heat. Fry cutlets 3–4 minutes per side until golden and internal temp is 165°F.
- Transfer to wire rack or paper towel-lined plate.
Creamy “Marry Me” Sauce:
- In a small saucepan, heat olive oil over medium.
- Add garlic and red pepper flakes; sauté until fragrant (30 seconds).
- Stir in tomato paste and cook for 1–2 minutes to caramelize it slightly.
- Add chicken broth, stir, and simmer for 1–2 minutes.
- Reduce heat to low, then add cream, Parmesan, and sun-dried tomatoes. Simmer for 3–5 minutes until slightly thickened.
- Stir in chopped parsley just before serving.
- Season with salt and pepper to taste.
To Toast the Bread:
- Spread compound butter on one side of each slice of sourdough.
- Toast buttered side down on a skillet over medium heat until golden and crisp.
To Assemble:
- Place toasted slice butter-side down.
- Add crispy chicken cutlet.
- Spoon warm cream sauce over the chicken.
- Layer on seasoned tomato slices.
- Add a handful of arugula.
- Top with second toasted slice, butter-side up.
