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Ingredients
2-3 Ciabatta bread
1 ball fresh mozzarella
1/2 cup roasted red peppers
1/2 cup sun dried tomatoes

Pesto sauce
1/2 cup + 2 tablespoon Extra-virgin Olive Oil
1/ cup Parmigiano Reggiano
2 cups basil leaves
1 1/2 cloves garlic (toasted)
1/3 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon black pepper 2 tablespoon of juice from a lemon
1 ice cube

\"PHOTO:
Joe Vadakkedam
PHOTO: A bowl of homemade basil pesto.
>

Chicken Cutlets
4-5 chicken breast sliced and thinned
2 1/2 cups flour
1/2 tablespoon each salt, black pepper, garlic powder, paprika
4 Eggs
3 tablespoon water
1/4 teaspoon salt
3 cups Panko Bread Crumbs
1 teaspoon each salt, black pepper
1 tablespoon each garlic powder, onion powder
1/2 tablespoon each paprika, basil, oregano
2 tablespoon parmesan cheese
1/4 cup olive oil - enough to pan fry chicken
4-5 tablespoon butter

Directions

For the pesto:Toast the pine nuts and garlic and set aside.
Remove the basil from the stem and keep only the leaves. Wash, dry, and set aside.
In a food processor, add in your garlic, pine nuts, salt pepper, and lemon juice until well coarsely chopped.
Add in the basil leaves and pulse until combined and the paste starts to form.
While the food processor is running, stream in the olive oil until well combined. Use half a cup.
Add in the parmesan reggiano cheese and pulse.
Add in a touch more olive oil if needed till your desired consistency is reached. This is where you can use the 2 tablespoon or more if needed.
Taste for salt and adjust as needed.

For the chicken cutlets:
Slice the chicken breast into halves and pound it out with a mallet or rolling pin to get thin slices. About ½ inch thick.

First Breading Station: Add flour into a separate bowl and add in ½ tablespoon salt, ½ tablespoon black pepper, ½ tablespoon garlic powder, ½ tablespoon paprika. Mix and set aside. First part of your breading station.
Second Breading Station: In a separate bowl, crack in 4 eggs, 3 tablespoon water, and a ¼ teaspoon of salt. Mix and set aside.
Third Breading Station: In a separate bowl, add in bread crumbs, paprika, salt, black pepper, garlic powder, onion powder, paprika, dried oregano, dried basil, and parmesan. Mix and set aside.

Take your sliced and thinned chicken and start on the breading station. Start with the seasoned flour, then the egg wash, then the breadcrumbs. Make sure to really push in the bread crumbs to get a good coating.
Continue to do this for all pieces of chicken and set aside.

In a saucepan, heat up some enough olive oil to pan fry the chicken on a medium low flame. The whole bottom should be covered. Place down your chicken breast in the olive oil.
Cook for about 2-3 minutes or until golden brown. Cook the other side for 1 minute and add in your butter. Continue to baste and cook the chicken for another minute until the side is golden brown.
Flip the chicken once last time and baste for a final 30 seconds.
Remove and rest on a wire rack when the chicken is done cooking or an internal temperature of 165 degrees F- chicken cutlets done

To assembled the sandwich: Spread 1 tablespoon of pesto on the toasted ciabatta bread, melting some fresh mozzarella on the chicken cuttles, adding 1 tablespoon of roasted red peppers and 1 tablespoon sun dried tomatoes.

\"PHOTO:
Joe Vadakkedam
PHOTO: A pesto chicken cutlet sandwich.
>

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