January 8, 2013

Chicken Cutlet Baguette with Gremolata & Roasted Red Peppers

Chicken Cutlet Baguette with Gremolata and Roasted Red Pepper via The Naptime Chef

We are really in the final stretch now. In less than two weeks (I hope!) we will be meeting our new baby. I am so excited! At the moment I am feeling extremely heavy and slow. I remember this feeling from my pregnancy with my daughter and know that it won’t last forever. So I just take it one day at a time and keep my eye on the prize. As for cooking, well, I am all about (maybe only about) recipes that come together in ten minutes or less. At this point there is simply no other option. While I have a normal appetite, I have no interest in standing on my feet for any longer than a few minutes and am relying strictly on those little, quick meals that satisfy without being too involved.

The good news is that since discovering this yummy, healthy recipe for gremolata from Dash & Bella on Food52 I’ve made two batches and have been maximizing it in all of our dishes. I anticipate we’ll all be a little sick of it by the end of the month but, until then, the versatility and flavor make it the perfect go-to condiment in our kitchen. I’ve already stirred the gremolata into linguine and roasted it on salmon. Over the weekend I decided to employ it as a spread and made these awesome baguette sandwiches. They came together in a snap and I served them up with some of our favorite crunchy potato chips on the side. Yes, it was essentially like having lunch for dinner but it fit the bill time-wise and was a satisfying meal to boot. Stay tuned for more news (I hope!) in the near future!


Chicken Cutlet Baguette with Gremolata & Roasted Red Peppers

serves 2


4 breaded chicken cutlets, freshly cooked or reheated (we used leftovers from dinner)

1 demi-baguette

½ cup gremolata

10 strips roasted red peppers from a jar, drained


1. Slice the baguette lengthwise and spread even amounts of the gremolata on both sides. Place the chicken cutlets in the baguette, overlapping is needed so that they fit the bread. Place the roasted red peppers on top. Close the sandwich and cut in half with a bread knife. Serve!


Naptime Notes

Naptime Recipe Serving ideas

If you want to try making this into a panini add some thinly sliced mozzarella or fontina and toast it on a panini press!

Naptime Stopwatch

10 minutes

Naptime Reviews

A great, healthy quick recipe!



More Naptime Recipes

3 Responses to “Chicken Cutlet Baguette with Gremolata & Roasted Red Peppers”

  1. Christina says:

    I’m a gremolata fiend. This looks great! 🙂

  2. […] I am a big fan of the dinner sandwich. In my opinion, there is nothing wrong with serving up a hearty sandwich filled with protein and fresh vegetables any night of the week. In fact, it can be quite fun to do. In a way it feels like eating lunch for dinner which can provide a welcome break to any weekly dinner routine. Today I am sharing this great Herbed Cod BLT I made for dinner on Monday night. It is perfect for our Sea Cuisine Cook-a-Long for Lent. It is probably one of the easiest dishes I can think of to make at the end of a busy week! […]

  3. That really helped. I’ll must say thanks to the Author….