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Chicken Puttanesca Sandwich

Makes 1 large sandwich.
Author: Samantha


  • 1 skinless and boneless chicken breast pounded
  • 1/4 cup flour
  • 1 egg beaten
  • 1/4 cup bread crumbs
  • 2 to matoes chopped
  • 2-3 Tb capers
  • 1/4 cup olives chopped
  • 3 anchovy filets
  • 2 garlic clove chopped
  • 1 tsp red pepper flakes
  • 1 tsp tomato paste
  • Small bunch fresh parsley chopped
  • Olive oil for drizzling
  • Salt and pepper to taste
  • Ciabatta bread


  • In a large skillet, drizzle some olive oil and add anchovies. Use a spatula to break the fish down and saute for a few minutes. Add chopped garlic, red pepper flakes and saute for another 2 minutes until lightly brown.
  • Add chopped tomatoes and olives and allow to cook until the tomatoes break down. About 3 minutes.
  • Add tomato paste and stir to incorporate. Add capers and cook for another 2 minutes for all the flavors to blend. Add chopped parsley and remain on low heat. Taste for seasoning.
  • To make the chicken cutlet, pound the chicken breast if you haven't already.
  • Dredge chicken breast in flour, then egg then breadcrumbs making sure everything is coated well.
  • In a separate heated skillet with olive oil, place chicken in and allow to cook until crispy and brown on one side, about 5-7 minutes. Turn over and cook other side. Reserve chicken to plate when done.
  • Slice ciabatta in half and grill to warm bread. If you have leftover garlic, rub garlic on the inside of grilled bread.
  • Assemble sandwich with chicken cutlet and topping with puttanesca sauce.