I recently sat down with Cody Clayton to chat about all things music and food. Between juggling multiple bands and shaping a sound often described as mountain core, Cody carries his roots with him, whether he’s on stage, on the road, or at the dinner table. Our conversation sparked more than just musical inspiration. His New Jersey upbringing and love for a classic chicken cutlet sandwich sent me straight into recipe-testing mode, determined to recreate a Jersey-style version at home. The result? A hearty, flavor-packed sandwich that immediately earned a place in our regular rotation. Check out the recipe later in this feature, but first, let’s get into Cody, his music, and the path that brought him here.

Cody Clayton is the kind of musician who feels most at home in motion. Playing across nearly half a dozen projects at any given time, he moves fluidly between bands, studios, and tours, carrying a sound that’s hard to pin down but instantly recognizable once you hear it. Often described as mountain core, his music blends Appalachian textures, indie rock sensibilities, and a subtle psychedelic edge—rooted as much in feeling as in geography.

Originally from New Jersey, Cody’s musical path didn’t begin with instant mastery. He picked up his first guitar around age thirteen, only to quickly realize how challenging it was. After a few months, the instrument was tucked away in a closet—until his older brother pulled it back out. Hearing familiar riffs drifting through the walls, especially the unmistakable pull of “Seven Nation Army,” sparked something deeper than curiosity. A mix of inspiration and sibling rivalry pushed Cody to try again and, this time, to stick with it. That persistence led him to lessons in town and eventually to the early days of the School of Rock program, back when it was still expanding beyond its Philadelphia roots. There, Cody found more than instruction—he found community. Ensemble playing alongside other young musicians was formative, especially his first heavy metal showcase, where bands of kids took on songs by Guns N’ Roses, Metallica, and Iron Maiden. It was loud, communal, and electric—the moment when music stopped being solitary and became shared for Cody.

Those early metal influences left a lasting mark, particularly the expressive guitar work of Guns N’ Roses guitarist Slash, whose blues-driven style opened doors to broader musical terrain. Over time, Cody’s listening expanded into more experimental and introspective spaces, with artists like Radiohead and The Flaming Lips shaping his sense of atmosphere, while the songwriting of Bob Dylan, Neil Young, and Wilco grounded his approach in storytelling and emotional clarity.

Today, Cody channels those influences across several projects. He plays with the high-energy, festival-ready Crumbsnatchers, a project built on long friendships and kinetic live shows, and continues collaborating with artists like Dale Hollow and Olivia Jean. Alongside those efforts, he leads Pinecliff, his first project, where he sings lead vocals and brings together trusted musicians to explore a sound that lives between genres. Pinecliff is central to Cody’s musical identity. It isn’t bluegrass, though it nods to it. It isn’t strictly indie rock either. Instead, it draws on both, weaving checkered rhythms, mountain-inspired melodies, and expansive rock arrangements into something cohesive yet intentionally unboxed. For Cody, the goal is connection. Writing can be isolating, but when a song resonates, when someone hears a line and feels less alone, that’s where the music completes its purpose.

While Pinecliff continues shaping its next chapter, another chapter is arriving soon: Dale Hollow has an EP dropping January 30th, featuring contributions from everyone in Pinecliff. Meanwhile, Pinecliff is in the process of locking in a release date for their first single, “Almost Home.” A single that just feels like a long ride on a windy road, showcasing their signature mountain core sound. We’re excited about Pinecliff’s debut single and the impressive lineup of songs scheduled for release later this year. Be sure to listen to their upcoming release, “Almost Home,” on all streaming platforms! 

Pinecliff Bandcamp Page

When it comes to food, Cody Clayton isn’t picky—he loves just about everything. But the dishes that stay with him, the ones tied most closely to memory and feeling, are rooted in comfort and home. At the center of that nostalgia is pasta. His mom makes a creamy dish she calls pasta maristosa, which she prepares every time Cody comes home. It’s rich, familiar, and deeply comforting. He swears it’s one of the best things he’s ever eaten and admits he really needs to get the recipe from her, because right now it only exists when he goes home. Another of Cody’s most meaningful food memories comes from his grandmother’s kitchen. After ordering chicken parmesan at a restaurant as a kid, it became his favorite dish. From that point on, every holiday at her house included a special chicken parm made just for him.

Beyond pasta, Cody’s heart belongs to the deli. Growing up in New Jersey shaped his idea of a great sandwich, especially the breaded chicken cutlet: thin, fried chicken with pesto, tomatoes, prosciutto, and mozzarella on crusty bread. It’s simple, hearty, and beloved. The regional staple features thin chicken, crisp breading, fresh toppings, sometimes with balsamic glaze. It’s comforting, indulgent, and straightforward—this inspired the cutlet recipe in this feature.

Cody’s daily food approach is practical. At Shotgun Willy’s Barbecue, he’s constantly cooking, so he favors easy, satisfying meals at home. Hoisin meatballs are a staple, and stir-fries with pork, broccoli, glazed carrots, oyster, and soy sauce over rice are common. Gumbo is a favorite he enjoys often. His palate is broad and curious, shaped by repetition, comfort, and flavor rather than by new experiences.

Snacks matter too. Cody loves chips and honey-mustard thin pretzel chips are his favorite. He also enjoys barbecue, jalapeño chips, and salt-and-vinegar chips. He’s quick to finish a bag. Dessert is his challenge; ice cream, especially chocolate cookie dough, is his weakness. Hudsonville’s is his current choice after burning out on Butterfinger ice cream. Late-night cravings around nine or ten often lead to ice cream, which he must limit to avoid making it a nightly habit. When not eating ice cream, he prefers classic desserts: apple pie à la mode, plain homemade New York-style cheesecake with a thick graham crust—simple and not trying to do too much.

Food for Cody mirrors music—repetition, connection, a sense of grounding, returning to familiarity while evolving. Inspired by Cody’s love for Jersey-style chicken cutlet subs, I decided to make my own version of it at home. It’s one of those recipes you make once and add to regular rotation. The chicken was thin, well-seasoned, breaded just right, and fried until crispy. Layered on crusty bread with pesto, tomato, mozzarella, and prosciutto, the sandwich was bold, comforting, and satisfying. It balanced crunch and creaminess, freshness and richness, without overdoing it. It was an instant hit—my husband loved it, and it’s the kind of sandwich that sells itself. Hearty but not heavy, indulgent but not excessive. This is intentional comfort food—simple components, each shining. The sandwich reflects how Cody describes food and music: familiar, layered, rooted in memory. It’s about doing classics well, not reinventing. Prosciutto adds depth, pesto adds brightness, and chicken anchors. It’s a generous meal for loved ones. If you’re craving something filling, nostalgic, and full of flavor, this one delivers. Check out the full recipe below and bring a little Jersey deli magic into your own kitchen! 

New Jersey Style Italian Chicken Cutlet Sub

Ingredients

Serves 2 large subs (or 3–4 smaller ones)

• 2 large boneless skinless chicken breasts
• Sea salt & black pepper
• Garlic powder
• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 cups Italian seasoned breadcrumbs
• Neutral oil for frying (canola, vegetable, or avocado oil)
• 2 crusty Italian sub rolls or hoagies
• 4 slices prosciutto
• 6 slices fresh mozzarella
• 2 ripe tomatoes, thinly sliced
• 2 cups fresh spinach leaves
• ⅓ cup basil pesto
• Extra virgin olive oil
• Red wine vinegar
• Fresh cracked black pepper

Directions

1. Slice each chicken breast horizontally into thin cutlets. Place between plastic wrap and gently pound to ¼-inch thickness.
2. Season both sides of each chicken piece with sea salt, pepper, and a light sprinkle of garlic powder.
3. Set up a breading station for the chicken cutlets, then follow the order below to prepare the chicken for frying.
   • Flour – coat each chicken breast lightly and shake off excess
   • Egg – fully coat each chicken breast
   • Breadcrumbs – press firmly in each chicken breast so they adhere
4. After breading the chicken, let the breaded cutlets rest for 5 minutes before frying. This keeps the crust from sliding off.
5. Heat ½ inch of oil in a wide skillet over medium-high heat.
6. Fry the cutlets for 3 minutes per side, until deeply golden and crisp. Then transfer them to paper towels. Lightly salt each cutlet while still hot.
7. Split the sub rolls and lightly toast until just crisp on the inside.
8. Lay mozzarella slices on the bottom half of each roll.
9. Build the sandwich by layering in this order for the best texture: 1) Pesto – spread on the top half of the bread, 2)Chicken cutlets, 3) Prosciutto, 4) Tomato slices – lightly salted & peppered, 5) Spinach- lightly tossed in olive oil.
10. Finish each sandwich with a small splash of red wine vinegar
11. Close the sandwich, press gently, slice, serve, and enjoy!