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