Name: The Jodie Sandwich
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 1 serving
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon garlic powder; 3 eggs, beaten; 1 cup breadcrumbs; One 6-ounce chicken cutlet, pounded thin; Vegetable oil, for cooking; One 9-inch sub roll; One 4-ounce ball fresh mozzarella, sliced; 3 ounces Roasted Red Peppers Mixture, recipe follows; 1 red bell pepper; 2 tablespoons sliced black olives; 1 tablespoon minced garlic; 1 tablespoon olive oil

Directions

Special equipment:

a deep-fry thermometer

Using three separate containers, add the flour, salt, black pepper and garlic powder to the first, beaten eggs to the second and breadcrumbs to the third.
Dredge the chicken in the flour and shake off the excess. Dip the chicken into the beaten egg. Dredge the chicken on both sides in the breadcrumbs.
In a fry pan, add enough oil to pan-fry the cutlet. Bring the oil to 350 degrees F.
Fry the chicken until golden brown and thoroughly cooked through, about 2 minutes per side.
Cut open the sub roll. Place the fresh mozzarella on the roll bottom. Top with the Roasted Pepper Mixture. Top with the chicken cutlet. Add the top half of the sub roll. Serve.

Roasted Red Peppers Mixture:

Yield: 6 ounces

Roast the bell pepper over an open flame until blackened. (If open flame is not an option, broil the pepper at 400 degrees F until the skin is blistering and black, 10 to 15 minutes.)
Let the pepper rest in a paper bag for 10 minutes. Remove from the bag and peel the skin away. Slice in half and remove the seeds, then slice the pepper. Combine with the olives, garlic and oil
in a bowl. Toss together and set aside.