
Prep Time | 5 minutes |
Cook Time | 25 minutes |
Servings |
rolls
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Ingredients
- 4 cutlets chicken thinly slices
- 1 jar Pittsburgh Pickle Brine your choice of flavor
- 4 tablespoons Beano's Bold & Tangy Deli Mustard
- 4 slices Isaly's chipped ham
- 4 slices Swiss cheese
- 4 spears Pittsburgh Pickles your choice of flavor, sliced thin
- Non-stick spray
- 1/3 cup Delallo's Italian seasoned breadcrumbs
- 1/3 cup Delallo's panic breadcrumbs
Ingredients
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Instructions
- Marinate chicken in pickle brine for eight hours in your fridge.
- Drain and pat dry the chicken, then toss the marinade. It's done its job.
- Preheat your over to 425 degrees F. Spray a baking sheet down with non-stick stuff so the end results aren't a sticky mess.
- Layer your Cubans like so: chicken, mustard, ham and Swiss cheese. Roll each up and secure with toothpicks.
- Mix breadcrumbs in a bowl. Break the egg and beat it to make an egg wash. Do you feel fancy now? We do.
- Dip your Cuban, one at a time, into the egg wash and then into the breadcrumbs.
- Put them on the baking sheet and bake for 25 minutes or until cooked through.
- Remove toothpicks and enjoy.
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