So, it turns out, unsurprisingly, that you can add Carbone’s Market to the list of first-rate chicken cutlet grinders in CT.

 

 

I got an 8″ with the works.

 

 

The cutlets were juicy and tender – absolutely top-notch. The breading was herby and distinctive.  As you can see, there are two thick cutlets – different from the Hartford-area style of several piled-up thin cutlets.  But every bit as good.

 

 

The Carbone’s “works” treatment (oil and vinegar, mayo, salt, pepper, herbs, roasted peppers, onions, lettuce, tomato) works as well for their cutlets as it does for their coldcuts. You can see each and every component here.

 

 

At first glance it doesn’t look as big as some of Carbone’s other sandwiches, but it’s every bit as filling; those breast filets are dense.

 

I also managed to sneak this pic. The chili interested me, but that’s $5 for another time. I did take note of the weekend ribeye special that TnTinCT had previously mentioned.

 

 

Worth the trip, as they’ve been every other time. What a wonderful place.