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Crispy Chicken Pesto Sandwich

Crispy Chicken Pesto Sandwich

Crispy chicken pesto sandwich with golden cutlets, fresh pesto, and melty mozzarella in 15 minutes. Easy lunch upgrade.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts halved horizontally and pounded to 1/2 inch
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup all purpose flour
  • 2 large eggs beaten
  • 1 cup Italian seasoned panko breadcrumbs
  • 1/4 cup freshly grated parmesan
  • 1/3 cup olive oil for frying
  • 4 small ciabatta rolls halved
  • 1/3 cup basil pesto store bought or homemade
  • 4 slices fresh mozzarella
  • 1 large tomato sliced
  • 1 cup baby arugula

Method
 

  1. **Season.** Pat chicken cutlets dry and season both sides with salt and pepper.
  2. **Bread.** Set up 3 shallow bowls: flour, beaten eggs, and panko mixed with parmesan. Dredge each cutlet in flour, then egg, then panko, pressing to coat.
  3. **Fry.** Heat olive oil in a large skillet over medium heat. Add cutlets and fry 3 to 4 minutes per side until golden and 165F inside. Transfer to a wire rack.
  4. **Toast.** Brush ciabatta cut sides with olive oil. Toast under the broiler 1 to 2 minutes until golden.
  5. **Build.** Spread pesto on both halves of each roll. Layer mozzarella, tomato, the crispy cutlet, and a handful of arugula.
  6. **Serve.** Close the sandwich, slice diagonally, and serve right away.

Notes

Pound chicken to even 1/2 inch thickness before breading. Use Italian seasoned panko for extra flavor in the crust. Toast the ciabatta before assembling so it does not go soggy.