Instructions

Chicken

1. Using the flat side of a mallet, gently pound chicken into 1/2 inch thick cutlets.
2. Dissolve salt and sugar in 1/2 cup boiling water. Combine with remaining 3 1/2 cups cold water in a Ziploc bag, add chicken cutlets. Seal and refrigerate for one half hour.
3. Prepare Artichoke Slaw and Easy Lemon Aoli while chicken is brining.
4. Remove cutlets from water and pat dry. Season cutlets lightly with pepper, then lightly coat in flour.
5. In a large cast iron skillet or saute pan over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. When oil and butter are sizzling hot, add chicken cutlets.
6. Saute cutlets 3 - 5 minutes on each side until chicken is cooked through and golden brown. *

Caper and Artichoke Slaw

1. Finely chop capers. In a small bowl combine capers, lemon juice, and olive oil. Add a pinch of fresh ground pepper.
2. In a medium bowl combine chopped artichoke hearts and broccoli slaw. Pour dressing over the slaw mixture and stir to coat completely. Refrigerate until ready to use.

Lemon Aoli

1. Mix together garlic, mayonnaise, and lemon juice. Add salt and pepper to taste.

Assemble the Sandwich

1. Lightly brush cut side of ciabatta rolls with butter and toast under broiler.
2. When toasted, spread bottom half of the roll with Lemon Aoli. Top with a cooked chicken breast, then Artichoke Caper Slaw, and finally the top half of the ciabatta roll. Serve immediately.