The Classic Cutlet

About the music: This is the classic cutlet, the kind of timeless sandwich that harkens back to the good ole days when things were simple. No synthesizers, no computers, just classic chunes. The playlist for this meal pays homage to this theme by including tracks from some of your favorite classic rock and soul artists. So fire up the skillet, press play on my good friend Paul down there and start cookin it up nice.

Serves: 4
Prep Time: 30 minutes

4 chicken cutlets
4 good roles (we used olive focaccia rolls)
4-6 slices mozzarella cheese
1 packet good prosciutto
1 tbsp olive oil
1 cup breadcrumbs
1/2 cup flower
2 eggs
italian spices to taste
parmesan cheese to taste
1 small red onion
1 big heirloom tomato
1 head green lettuce
healthy portion of chipotle aioli
Sandwich Funk Sauce

Chicken cutlet sandwiches are my favorite sandwich, I have declared it to be so. First shown to me long ago in a far away place called the New York delicatessen, this DELIcacy has been a staple of my eating for the past eight years of my life. There is just something about the juicy chicken and the fresh roll and the veg and whatever sauce happens to be on it all melding together into one delicious ball of funk… man, just thinking about it makes me want to do a little jig. So prep your things, its sandwich (funk) time.

Like most meals, I like to prep all of my things before I get too deep into the recipe. That way, when things get cray in the middle, and cheese balls are burning in vegetable oil, and dogs are getting your carpet all muddy and your brother forgot to get the camera and stupid Comcast cancelled your recording of the presidential debate halfway through, at least your tomatoes will be cut. So slice your tomatoes, onion, and lettuce so they are ready to go when you need them. Also make sure you have whatever sauce you choose to throw on here ready. We topped it with our homemade chipotle aioli AND our homemade ketchup; that’s right, two sauces, whatchu know about two sauces!?

Next, heat the olive oil in a skillet until nice and hot, and fry your prosciutto until crispy. This should not take very long, it’s prosciutto. Now that all things have been prepped your ready for the main event. Get out three bowls. Bowl 1: crack and mix two eggs. Bowl two: flour. Bowl 3: breadcrumbs + italian seasonings + grated parmesan. Dip the chicken in the flour, then the egg, then the breadcrumbs. Rinse and repeat. Don’t actually rinse, just repeat. Place breaded chicken in a heated skillet with about 2 tbsp olive oil and cook through until golden brown.

Put the chicken on a baking dish and cover with mozzarella. Place under the broiler until cheese melts and take out. Add all delicious things you previously cut, stack on top as high as you are willing, and smear in your sauce of choice.

Simple Arugula Salad

About the music: This recipe is outrageously quick & simple. In fact, you’re probably going to finish the salad about halfway through the first song, but nonetheless this is Sandwich Funk, and who would we be if we didn’t offer you the finest tunes to match your delicious offerings. Since the salad is so simple, we didn’t want to get to fancy with the music, so we chose two of the most quintessential jazz pieces around, David Brubeck’s “Take Five,” and Miles Davis’ “So What.”

Serves: as many as you want
Prep Time: 8 minutes

1 bunch arugula
2 lemons
fresh grated parmesan
Good quality olive oil






This salad is the best, basically impossible to screw up, and can be made in under 4 minutes. First shown to me by my good friend while studying abroad, this salad immediately worked its way into my low budget, high-paced lifestyle while living in Amsterdam.

Just take the arugula, squeeze a generous amount of lemon juice over the leaves, sprinkle the olive oil on top, and add your preferred amount of parmesan. Ya done kid. Now you can go back to doing whatever it is you were doing before you decided to eat something.

Curried Butternut Squash Soup

About the music: Cooking has its ups and downs in terms of activity and pace, so for this recipe we tried to capture those ups and downs in the music we chose. While you are doing your cutting, chopping and prep we gave you some really nice upbeat nu-disco, such as Aeroplane, to get you feelin’ right. Then, while your relaxing waiting for your squash to cook we let Poolside take over with their groovy Night Mix. Finally, while you get back into the action we pick up the pace at the end to give to the push you need to finish.

Prep Time: 30
Cook Time: 45 minutes

1 medium sized butternut squash peeled, seeded
1-2 sweet potatoes peeled
1 medium onion
1 can coconut milk
4 cloves garlic chopped
2 1/2 tbsp curry powder
3 cups water
2 tbsp fish sauce
salt to taste
pepper to taste
3 tbsp olive oil
croutons or nice hard bread
small handful cilantro

Before you do anything just get down on this Aeroplane song for like a half a minute, its the kind of song that just makes you want to be doing something awesome… like making soup. Now you can start making your soup.

Preheat the oven to 400F. Line a baking sheet with parchment paper and cut your squash and potato into 1-2 inch cubes. Put the squash and potato in a bowl with the garlic and toss with olive oil salt and pepper. Once everything is coated, spread out on the baking sheet and bake for 45 minutes or until squash is very soft.

Meanwhile, chill out for a hot second and get down on this Poolside mix, it should be getting quite good a this point. Now, chop the onion. Place a large pot on medium heat with olive oil. Cook onion with curry powder until caramelized, 7-8 minutes. Add the coconut milk and water and mix it up right.

Add the now-soft squash and potatoes to pot. If you timed it like we did, you should be getting back into some awesomely upbeat tunes. You know, the kind of tunes that make you wanna just blend some hot soup. Take the circular thing out of the top and cover it with a towel or else terrible, terrible things will happen. Your going to want to do this in batches.

Pour back into the pot and add water if needed to thin. Add some salt and pepper. Pour into bowls, top with chopped cilantro, croutons, and a plop of olive oil. Swill.

Adapted from Joyilicious

  • Baz

    I slurped that so fast.