Crispy Chicken Cutlet Sandwich with Roasted Tomato Pesto
A flavorful chicken sandwich with a roasted tomato pesto, lots of parmesan and greens piled over a soft ciabatta loaf.
Ingredients
Roasted Tomato Pesto
- 16 ounces of vine ripened tomatoes
- olive oil
- sea salt
- 1 cup of fresh basil leaves, hand torn
- 2 cloves of garlic, minced
- 1/2 cup of almonds, roughly chopped
- 1/2 cup of parmesan, shredded
Crispy Chicken Cutlets
- 1 large boneless skinless chicken breast, thinly sliced
- 1/3 cup of all purpose flour
- 2/3 cup of panko breadcrumbs
- 1 teaspoon of your favorite seasonings (garlic salt, onion powder, paprika, seasoned salt... whatever you love!)
- 1 large egg
- 1 tablespoon of milk
Assembly
- ciabatta bread, hoagies or hearty sliced bread
- baby arugula
- parmesan, shredded
Instructions
Make the roasted tomato pesto…
- Preheat your oven to 400 degrees
- Spread the tomatoes over a baking sheet, drizzle with olive oil and season with sea salt and some dried Italian herbs
- Roast the tomatoes for about 20 minutes or until they are wilted and lightly caramelized
- Transfer the tomatoes out of the oven to cool while you prepare the other ingredients
- Add the basil leaves, nuts, garlic and parmesan into a food processor along with the cooled roasted tomatoes
- Pulse until combined
- Slowly add olive oil until your desired consistency is achieved
- Add salt to taste
- Serve or store in the refrigerator in an airtight container for up to 4 days
Make the crispy chicken cutlets…
- 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
- 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!)
- Add 1/3 cup of all purpose flour into a shallow bowl and season with salt and black pepper
- Whisk a large egg with a tablespoon of milk in a second shallow dish and season with salt and black pepper
- Season 2/3 cup of panko breadcrumbs in your third bowl
- Lightly coat the chicken in the seasoned flour and then dip it into the whisked egg and allow any excess egg to fall off
- Transfer the flour and egg coated chicken into the panko mix , ensure that both sides are generously coated and set aside for now
- 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
- Carefully place the coated chicken into the oil and cook until the bottom side is golden brown and crisp (about 4-5 minutes)
- 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
- When the chicken is cooked through, transfer it onto a cooling rack and sprinkle with salt
Assemble the sandwiches…
- Add a generous layer of roasted tomato pesto onto the bottom slice of bread
- Add a crispy chicken cutlet and top generously with shredded parmesan
- Add some greens
- Add a thin layer of tomato pest on the top slice of bread and press down over the greens
- Slice in half and enjoy right away!