From: Master chef Edward Leonard, Westchester Country Club, Rye, NY. Yield; 4-6 servings.
2 Tbsp. extra virgin olive oil
2 lb. chicken cutlets (12 cutlets)
to taste, salt and pepper
1 Tbsp. olive oil
1 Tbsp. butter
2 red bell peppers. sliced thin
2 yellow onions, sliced thin
4 garlic cloves, sliced
2 Tbsp. tomato paste
½ tsp. dried oregano
1 cup Marsala sweet wine
1 cup diced tomatoes
½ tsp. red pepper flakes
1 Tbsp. chopped fresh basil
4-6 semolina sandwich rolls
as needed, Parmesan cheese
In a dry heavy skillet, heat oil over medium heat. Season the chicken cutlets and cook in batches until brown on all sides, about 2 to 3 minutes per batch. Add additional oil if needed. Remove and reserve chicken.
Keeping the pan over medium heat, add oil and butter. Add bell pepper, onion and garlic; cook until lightly sautéed, about 5 minutes.
Add tomato paste and oregano, cook for an additional 2 to 3 minutes. Deglaze the pan with Marsala; cook an additional 1 to 2 minutes. Stir in tomatoes and chili flakes, bring to a simmer and cook for another 12 minutes.
Add the chicken back to the pan and stir to combine and coat the cutlets. Cook until sauce has thickened, about 20 minutes. Add basil.
Split the rolls in half lengthwise if desired, drizzle with extra virgin olive oil. Lightly grill. Fill the bottom half of each roll with two chicken cutlets and onion mixture. Top and serve sandwiches with Parmesan cheese.
