Angry Italian Chicken Sandwich

Crispy chicken breast, Arribiatta sauce, sliced Provolone cheese


  • Rusettes® Full Sized Potato Pancakes (02496), prepare as directed, keep hot
  • 4 boneless, skinless chicken breasts – slightly pounded
  • 1 cup all purpose flour
  • 2 cups panko
  • vegetable oil
  • 2 eggs, slightly beaten
  • 8 slices Provolone cheese
  • Arribiatta Sauce (see recipe)

  • Arribiatta Sauce
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • 1/2 cup pitted black olives, coarsely chopped
  • 2 tablespoons drained capers, rinsed
  • 1/2 teaspoon sea salt, plus more to taste
  • 1 28 ounce can crushed Italian tomatoes
  • 1 generous pinch of dried crushed red pepper flakes
  • In large skillet, heat the oil over medium-high heat.
  • When almost smoking, add the onion and garlic and saute for 3 minutes
  • Reduce heat to medium and add the olives, capers, 1/2 teaspoon of salt, and red pepper flakes, saute for 1 minute.
  • Add tomatoes and simmer until reduced slightly, about 20 minutes.
  • Season the sauce with salt if needed.
  • Keep sauce warm (leftover sauce can be covered and refrigerated)

  • Chicken Breasts
  • Dip chicken breasts in flour, then beaten eggs.
  • Dredge in panko crumbs and place in large skillet with enough heated vegetable oil to go up the sides of the chicken breast half way.
  • Cook chicken until golden brown on both sides and completely cooked in the center.
  • Take out of pan and place on paper towels – keep warm

  • Potato Pancakes
  • Heat 8 Potato Pancakes according to instructions


Place 1 potato pancake on each of 4 plates
Place one chicken breast on top of potato pancake
Top each chicken breast with a layer of hot Arribiatta Sauce
Place 2 slices of Provolone Cheese on top of the Arribiatta Sauce on each sandwich
Finish each of the 4 sandwiches with another potato pancake on top of the Provolone Cheese.
Each sandwich can be served whole or cut in half.


4 servings