Description
A crispy chicken schnitzel sandwich layered with fresh pesto, melted mozzarella, juicy tomatoes, and basil, all tucked into crusty ciabatta for a satisfying and flavorful meal.
Ingredients
Units
Scale
- 2 ciabatta bread rolls
- 2 chicken cutlets (about 150 g each)
- 60 g all-purpose flour
- 2 large eggs, beaten
- 80 g breadcrumbs
- 4 tablespoons basil pesto
- 120 g fresh mozzarella cheese, sliced
- 2 ripe tomatoes, sliced
- A small handful of fresh basil leaves
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Prepare three shallow bowls, one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and black pepper.
- Coat each chicken cutlet in flour, then dip into the eggs, and finally coat evenly with breadcrumbs.
- Place the breaded chicken into the hot skillet and cook for 3 to 4 minutes per side until golden brown and cooked through.
- Transfer the cooked chicken to a paper towel lined plate to rest briefly.
- Slice the ciabatta rolls and spread basil pesto on the bottom halves.
- Layer each sandwich with a chicken cutlet, mozzarella slices, tomato slices, and fresh basil leaves.
- Close the sandwiches, slice if desired, and serve warm.
Notes
- Lightly toasting the bread adds extra structure and crunch.
- Let the chicken rest after frying to keep the coating crisp.
- Adjust pesto quantity based on your flavor preference.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 9 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 165 mg