
Step 1: Make the Sauces
Add fresh basil, garlic, Parmesan Reggiano, olive oil, pepper, and toasted pine nuts to a food processor and pulse until mostly smooth.
Sweat a couple of cloves of garlic and chopped onions in a pan before adding tomato paste and good pomodoro sauce. Simmer for 5 minutes or so.
Step 2: Make the Chicken
Pound a chicken breast to your desired thinness. Drench in flour, then egg wash, and finally seasoned breadcrumbs.
Fry in 350º oil for about 4 minutes before draining on a wire rack.
Step 3: Assemble the Sandwich
Add some tomato sauce and fresh mozzarella to your chicken cutlet and broil or toast until the cheese is melted.
Toast a baguette or a crusty Italian loaf before adding a thick layer of pesto and fresh basil. Pile on your cultet and top with some burrata before digging in.
This weighed in at a whopping 2.34 lbs, so you know it's going to knock you on your a$$
Save this recipe for the next time you're craving a really good chicken Parm sandwich.
- Chef Mike
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