Crispy Chicken Cutlet Sandwich with Roasted Tomato Pesto
15 mins prep20 mins cook
A flavorful chicken sandwich with a roasted tomato pesto, lots of parmesan and greens piled over a soft ciabatta loaf.
0 servings
What you need
Instructions
Make the roasted tomato pesto… 0 Preheat your oven to 400 degrees 2 Spread the tomatoes over a baking sheet, drizzle with olive oil and season with sea salt and some dried Italian herbs 3 Roast the tomatoes for about 20 minutes or until they are wilted and lightly caramelized 4 Transfer the tomatoes out of the oven to cool while you prepare the other ingredients 5 Add the basil leaves, nuts, garlic and parmesan into a food processor along with the cooled roasted tomatoes 6 Pulse until combined 7 Slowly add olive oil until your desired consistency is achieved 8 Add salt to taste 9 Serve or store in the refrigerator in an airtight container for up to 4 days Make the crispy chicken cutlets… 11 Thinly slice your boneless skinless chicken breast in half lengthwise, place between two sheets of parchment paper or plastic wrap and pound the pieces evenly thin 12 Generously season the chicken with your favorite seasonings (I uses garlic salt, onion powder, paprika and Lawry's seasoned salt, but use what you love!) 13 Add 1/3 cup of all purpose flour into a shallow bowl and season with salt and black pepper 14 Whisk a large egg with a tablespoon of milk in a second shallow dish and season with salt and black pepper 15 Season 2/3 cup of panko breadcrumbs in your third bowl 16 Lightly coat the chicken in the seasoned flour and then dip it into the whisked egg and allow any excess egg to fall off 17 Transfer the flour and egg coated chicken into the panko mix , ensure that both sides are generously coated and set aside for now 18 Add some olive oil and a tablespoon of butter into a large shallow skillet placed over medium heat and allow it to warm for a few minutes 19 Carefully place the coated chicken into the oil and cook until the bottom side is golden brown and crisp (about 4-5 minutes) 20 Flip the chicken and continue to fry until both sides are golden brown and the chicken is cooked through with an internal temperature of 165 degrees 21 When the chicken is cooked through, transfer it onto a cooling rack and sprinkle with salt Assemble the sandwiches… 23 Add a generous layer of roasted tomato pesto onto the bottom slice of bread 24 Add a crispy chicken cutlet and top generously with shredded parmesan 25 Add some greens 26 Add a thin layer of tomato pest on the top slice of bread and press down over the greens 27 Slice in half and enjoy right away!View original recipe