Pesto Chicken Cutlet Sandwich

Elevate your sandwich game with this delightful Pesto Chicken Cutlet Sandwich, featuring crispy golden chicken, creamy mozzarella, and vibrant basil pesto. Perfect for lunch or dinner, this sandwich will surely satisfy your taste buds and leave a lasting impression on anyone who tries it.

Ingredients

🍗 2 large chicken breasts (should make 8 thin cutlets)
🥚 3 eggs
🥄 1 tablespoon Dijon mustard
🧂 1/4 teaspoon salt
⚫️ 1/4 teaspoon black pepper
🍞 2 cups seasoned breadcrumbs
🧀 1 cup grated Parmesan cheese
🧅 1 teaspoon onion powder
🧄 1 teaspoon garlic powder
⚫️ 1 teaspoon black pepper
🫒 1/2 cup olive oil

🍞 1 loaf Italian bread
🌿 Basil Pesto (as desired)
🧀 8 slices mozzarella cheese
🌱 Arugula (as desired)
🌶️ Roasted red peppers (as desired)

Instructions

1- Prepare the Chicken Cutlets:

• Cut the chicken breasts horizontally into very thin cutlets. Each chicken breast should yield approximately four cutlets.

2- Prepare the Egg Mixture:

• In a bowl, crack the eggs and add Dijon mustard, salt, and black pepper. Whisk together until well combined.

3- Prepare the Breading:

• In another bowl, mix the breadcrumbs, Parmesan cheese, onion powder, garlic powder, and additional black pepper.

4- Bread the Chicken:

• Dip each chicken cutlet into the egg mixture, ensuring it's fully coated, then press it into the breadcrumb mixture. Make sure each piece is thoroughly coated with breadcrumbs.

5- Cook the Chicken:

• Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the breaded chicken pieces, two at a time, avoiding overcrowding.
• Cook each side for 3–4 minutes until the breading is deep golden brown and the chicken reaches an internal temperature of 165°F. Transfer the cooked cutlets to paper towels or a wire rack to drain.

6- Assemble the Sandwich:

• Slice the Italian bread in half lengthwise. Spread your desired amount of basil pesto on both bread halves.
• Top with mozzarella cheese slices and broil for a couple of minutes until the cheese is slightly melted.

7- Add Final Toppings:

• Layer arugula, chicken cutlets, and roasted red peppers on one half of the bread. Close the sandwich with the other half of the bread.

8- Serve:

• Slice the sandwich into portions and enjoy!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approx. 500 kcal per serving
Proteins: 35g
Fats: 25g
Carbohydrates: 35g
Equipment: Large skillet, mixing bowls, whisk, broiler

Cooking Tips:

• For extra crispiness, you can double coat the chicken by repeating the egg and breadcrumb steps.
• Use a meat thermometer to ensure the chicken is perfectly cooked.

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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen

Pesto Chicken Cutlet Sandwich