The Pink Panther sandwich served at Dolce and Clemente's in Robbinsville, NJ, as seen on Triple D Nation, Season 4.
Recipe courtesy of Dolce & Clementes

Pink Panther

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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 1 hr 5 min
  • Yield: 2 servings


Chicken Cutlets:

Garlic Spread:



  1. For the chicken cutlets: Whisk the eggs in a bowl. Place a chicken cutlet in the eggs. Remove the chicken cutlet from the eggs, then place in the breadcrumbs. Press the breadcrumbs firmly into the chicken cutlet on both sides. Repeat for the remaining chicken cutlets.
  2. Heat 1/4-inch olive oil in a pan on medium heat until a few breadcrumbs scattered in the oil start to sizzle. Remove the chicken cutlets from the breadcrumbs and shake off the excess. Place the chicken cutlets in the pan (in batches if necessary). Pan-fry each side until golden brown and the chicken is fully cooked. Remove to paper towels to drain excess oil.
  3. For the garlic spread: Place the butter and olive oil in a very small sauté pan on medium-high heat. Add the garlic and cook until it starts to turn light brown. Add the oregano, pepper and parsley. Cook, constantly stirring, an additional minute. Shut the heat off and add the grated cheese, stirring.
  4. For the sandwiches: Preheat the oven to 400 degrees F.
  5. Split open the semolina bread. Place the loaf on a small baking pan with the cut sides facing up. Open the bread and coat with the garlic spread.
  6. Bake the bread for 10 minutes. Carefully remove from the oven and coat the cut sides with vodka sauce. Coat both sides of the chicken cutlets with the vodka sauce. Layer the chicken cutlets on the bread bottoms. Layer the fresh mozzarella on the bread tops. Lower the temperature of the oven to 350 degrees F.
  7. Bake, about 12 minutes. Carefully remove from the oven and top the chicken cutlets with the fresh basil. Sprinkle on additional grated cheese and dry oregano. Close the sandwiches, cut into pieces, and enjoy!