Potato Pancake & Caprese Cutlet Sandwich

Potato Pancake & Caprese Cutlet Sandwich
  • Prep Time: 20
  • Total Time: 40
  • Servings: 2-3

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About this Recipe

Crispy chicken cutlets, soft buttery Mozzarella, sweet basil, ripe tomato slices and peppery arugula between 2 warm and comforting potato pancakes.


1 Package Maple Leaf Prime Naturally® Butterflied Chicken Breasts
2 tbsp (30 mL) Flour
1 Egg, beaten
.25 cup (60 mL) Seasoned breadcrumbs
Oil for frying
4 Medium potatoes, grated
.5 Onion, grated
2 Eggs, beaten
Pinch nutmeg
1 tbsp (15 mL) Chopped fresh parsley
Salt and pepper
1 tbsp (or 2) (15-30 mL) Olive oil
175 g Fresh mozzarella, sliced
1 cup (250 mL) Arugula
.25 cup (60 mL) Basil leaves, torn
1 Tomato sliced


PLACE chicken between 2 pieces of plastic wrap and pound to 1/2” (1 cm) thickness with a meat mallet or bottom of a heavy pot. Coat in flour, shaking off any excess. Dip chicken into egg and then coat in breadcrumbs.

HEAT oil in a large deep fry pan over medium-high. Oil should be 1/2” (1 cm) deep. Fry chicken cutlets for 2-3 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Remove and keep warm.

COMBINE potato and onion in a bowl. Place mixture into a clean tea towel and squeeze all the moisture out. Place back in bowl and add eggs, nutmeg and parsley. Season with salt and pepper.

HEAT oil in a large non-stick pan over medium-high heat. Divide potato mix into four portions. Add potato portions to hot pan and flatten into pancakes. Cook 3-4 minutes each side or until golden brown.

TOP two pancakes with cheese, arugula, basil, chicken cutlet and tomato. Season with salt and pepper. Top with remaining pancakes. Serve immediately.


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