I like to make a batch of cutlets and then freeze them to pull out to build a dinner around when needed. (Double the recipe and you'll get enough to freeze.) Alternately, I make a batch just to have lunch sandwich options for first couple of days of the week.
Toppings can be switched up. If you use a heartier bread, add tomato sauce and heat up the sandwich at work. For kids, skip the tomatoes and keep it simple if that's what they prefer.
|1 package of Maple Leaf Prime Naturally Chicken Breasts|
|1 cup Italian seasoned breadcrumbs|
|1 / 4cup panko|
|1/3 cup grated parmsan cheese|
|2 eggs, beaten|
|1 cup of flour|
|2 tbsp of parsely, chopped|
|extra virgin olive oil|
|Provolone or Mozzarella cheese|
|Several slices of Roma tomatoes|
|2 slices of crusty bread of your choice|
|8 -10 basil leaves|
|5 tbsps of real mayo|
|2 tsps of lemon juice|
|salt to taste|
Cut the chicken breasts into four or five pieces each. Layer between pieces of plastic wrap and pound with a meat pounder until flat. Set aside.
Mix panko with breadcrumbs, parmesan, and parsley. Place mixture in one bowl, flour in another, and eggs in another.
Dip chicken first in flour, then egg, then breadcrumb panko mixture.
Repeat until all pieces of chicken are coated.
Drizzle olive oil in large fying pan and heat until hot. Add chicken then turn down to medium heat. Cook for approximately 5-7 minutes on each side (depending on thickness of chicken), turning frequently. Set aside.
To make the basil mayo: Chop fresh basil leaves and mix with mayo. Squeeze in lemon and stir.
To assemble sandwich, layer chicken, cheese, and tomato slices. Spread basil mayo on other side of bread. Enjoy!
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