Pesto Chicken Cutlet Sandwich

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 cup Italian-seasoned breadcrumbs
• ½ cup grated Parmesan
• Neutral oil for frying
• 4 ciabatta or sesame hero rolls
• 8 tablespoons Simply Nonno’s Creamy Pesto
• 8 slices provolone
• 1 large tomato, sliced
• 2 cups baby arugula
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil

Directions

1. 01

   Prepare the chicken. Slice each breast horizontally to make four thin cutlets. Pound them to about ¼-inch thick, then season both sides with salt and pepper.

2. 02

   Set up the breading station. Place flour in one dish. Whisk the eggs with water in a second dish. Combine breadcrumbs and Parmesan in a third.

3. 03

   Bread the cutlets. Coat each cutlet in flour, dip it in the egg mixture, then press it firmly into the breadcrumbs.

4. 04

   Fry until crispy. Heat about ¼ inch of oil in a heavy skillet over medium-high heat. Fry the cutlets for 3–4 minutes per side until deeply golden and the center reaches 165°F.

5. 05

   Melt the provolone. Place two slices of provolone over each hot cutlet. Cover briefly or place under the broiler until melted.

6. 06

   Prepare the rolls. Split and lightly toast the rolls. Spread one tablespoon of Simply Nonno’s pesto on each side of every roll.

7. 07

   Build the sandwiches. Add the cheesy chicken cutlet, seasoned tomato slices, and arugula tossed with lemon juice and olive oil.

8. 08

   Serve immediately. Close the sandwich, press it once, and eat it while the cutlet is still crunchy.