Recipe courtesy of Strada Cucina

Chicken Cutlet Sandwich

  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 2 servings
Share This Recipe

Ingredients

Pesto:

2 cups packed fresh basil leaves

1 cup olive oil

1/2 cup grated Parmigiano-Reggiano

1/3 cup pine nuts, toasted

4 cloves garlic

Kosher salt and freshly cracked pepper

Sandwich:

1 large skinless, boneless chicken breast

2 eggs

About 1 cup olive oil

1/2 teaspoon grated Parmigiano-Reggiano

1 cup Italian seasoned breadcrumbs

2 ciabatta rolls, split

2 slices prosciutto

2 slices provolone

1 ripe heirloom tomato, sliced

Handful baby arugula

1/2 teaspoon balsamic vinegar

Directions

  1. For the pesto: Combine the basil, 1/2 cup olive oil, the cheese, pine nuts and garlic in a food processor. Blend while drizzling in the remaining 1/2 cup oil to achieve the desired consistency. (The pesto should be fluid enough to squeeze from a squeeze bottle, if desired.) Season with salt and pepper.
  2. For the sandwich: Using a sharp knife, butterfly the chicken breast starting from the tenderloin side. Spread open on a cutting board. Cover the chicken with plastic wrap and use a meat mallet or heavy frying pan to pound it to about 1/2-inch thick. 
  3. Crack the eggs into a shallow dish large enough to hold the chicken breast. Add a splash of olive oil and the cheese and whisk vigorously. 
  4. Put the breadcrumbs in a separate shallow dish. 
  5. Heat a heavy skillet over medium heat. Add 1/4-inch olive oil. Dip the chicken in the egg mixture, letting any excess drip off, then press the chicken into the breadcrumbs to coat both sides. Pan-fry the chicken until cooked through, about 4 minutes per side. Drain on paper towels or cardboard. 
  6. Toast the ciabatta rolls. Meanwhile, place the chicken on a griddle or in an oiled skillet, top with the prosciutto and provolone and cover with a metal bowl or lid to melt the cheese. 
  7. Spread the pesto on the bottom half of each roll. Cut the chicken in half and place on the rolls. Top with the tomato slices and arugula. Whisk the vinegar with a little bit of olive oil and sprinkle over the arugula. Cover with the top halves of the rolls.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …