Bruschetta Chicken Sandwich

Bruschetta Chicken Sandwich

Ingredients:

  • Cherry tomatoes
  • Garlic
  • Basil
  • Chicken Breast
  • Olive Oil
  • Panko Breadcrumbs
  • Pine Nuts
  • Parmesan
  • Salt Hank Calabrian Pesto Salt
  • Calabrian Chili Peppers
  • Fresh Mozzarella 
  • Balsamic Glaze
  • Flour
  • Eggs
  • Canola Oil

Instructions:

  • Add 4 cloves of garlic, a small handful of pine nuts, and a big pinch of flaky salt to mortar and pestle
  • Grind to a paste and add a handful of basil leaves
  • Grind to a paste, and add a few tablespoons of olive oil, grated parmesan, and fresh cracked pepper
  • Mix to combine
  • For bruschetta - mix two containers of sliced cherry tomatoes with 3 minced cloves of garlic, a handful of chopped basil, a big pinch of salt and a lot of olive oil
  • Mix 1 and 1/2 cups of flour with 2 tablespoons of Salt Hank Calabrian Pesto Salt
  • Mix 2 cups of panko breadcrumbs with chopped parsley, grated parmesan, and more Calabrian Pesto Salt
  • Butterfly your chicken breast, then tenderize until evenly thick
  • Coat in flour, then eggwash, then panko breadcrumbs
  • Let canola oil heat on medium for 15 minutes or until oil reaches 350* then fry chicken until golden brown for around 3-5 minutes per side
  • To a toasted baguette, add your pesto, calabrian chilis, chicken cutlet, bruschetta/mozzarella, and some balsamic glaze
  • Top sandwich
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