This is not something I make often. I personally prefer the plain warm chicken cutlet sandwich with lettuce that I can add mayo to. I see this whole chicken parmesan thing as being too messy to eat at work or a party, but it is what Jennifer wanted so *POOF* it’s being done. I am not saying that I always get things done that quickly. She has been asking me to get the hallway painted for a while now. That is just not as much fun as cooking! Anyway. you’re not here to read about my house chores, you are here for a sandwich recipe.

            GADGETS:

            Bread Knife

            Cutting Board

            INGREDIENTS:

            Chicken Cutlets

            One pound of whole milk mozzarella (Polly-O brand)

            Fresh baked Italian bread

            Slice open the Italian bread lengthwise. Lightly butter and garlic powder the bread. Toast it under the broiler. This will help prevent the bread from getting too soggy from the spaghetti sauce.

Melt the mozzarella on the top piece of bread under the broiler. I heated the cutlets up in the oven in a pan with Ma’s Spaghetti Sauce.

            To transport and serve it, I am using a jellyroll pan and aluminum foil. I put a cutting board under it so it can be cut up upon my arrival at Jennifer’s school.

            Serve warm and with a Tray of Salad.

            -The Drunken Chef (Russ)