“The Bangin’ Cutlet” sandwich at the Collegeville Italian Bakery has been getting rave reviews from customers with 40,000 of the sandwiches sold last year, writes Alicia Vitarelli for 6abc.

To find out the secret recipe for the popular sandwich, Vitarelli visited the Collegeville Italian Bakery for a tutorial.

“The cutlet has to be filleted nice and thin,” said owner Patrizia Carcarey. “That is key. You want it thin, you want it crispy.”

Another big difference in their chicken cutlet sandwich is that they use homemade breadcrumbs from the bread they make there.

“You have to hand slice the bread when you’re making the sandwich. I am a firm believer in no pre-sliced rolls here, “ Carcarey said.

Other key ingredients are Mike’s Hot Honey, burrata, and homemade rosé sauce.

“We make it with heavy cream, Parmigiano Reggiano, tomato sauce, and fresh basil. Don’t go easy on it. This is a sloppy sandwich and we are loading it up!”

The last step is to add more Mike’s Hot Honey for an extra kick.

Carcarey said the smell of the frying cutlets is a comforting reminder of her late mother, Lina, who passed away late last year.

See the full culinary lesson of how to make Collegeville Italian Bakery’s “The Bangin’ Cutlet” at 6abc.

____________