Servings: 2 servings
Preparation: 10-15 minutes.
Cook time: 30-35 minutes.
Total time: 40-50 minutes.
- Cuisine style
- Italian
- Category
- Sandwiches and wraps
- Cooking method
- Fry
Ingredients
2 ciabatta-type sandwich buns, halved lengthwise
1 container of Gen V cherry tomatoes
2 cloves of garlic
Olive oil
2 chicken breasts, halved lengthwise, to make 4 chicken cutlets
1 egg, lightly beaten
60 ml (1/4 cup) flour
375 ml (1 1/2 cups) panko breadcrumbs
120 ml (1/2 cup) pesto
1 small ball fresh mozzarella, sliced
Preparation
- Preheat oven to 425°F (220°C). In a baking dish, place the cherry tomatoes, add a drizzle of olive oil and the whole garlic cloves. Season with salt and pepper and bake for 20 to 25 minutes, until the tomatoes are candied.
- Place the open ciabatta buns on a baking sheet, brush lightly with olive oil. Broil in the oven, 6 to 8 minutes, until golden brown.
- Season the chicken pieces with salt and pepper. Prepare three bowls: one with the flour, one with the beaten egg, and one with the panko breadcrumbs.
- Dip the chicken pieces successively in the flour, then in the egg, and finally in the breadcrumbs. Press well to make the breading stick.
- In a skillet, heat a little vegetable oil over medium-high heat. Cook the chicken pieces for about 3 to 4 minutes per side, until golden brown and crispy. Drain on paper towels and lightly salt.
- To assemble the sandwiches, spread each half of the bread with the pesto. Add the crispy chicken, mozzarella slices, then roasted tomatoes. Close the sandwiches and serve.
Products used
cherry tomatoes
More information
