Chicken Cutlet Sandwich with Peach Bruschetta
Directions
- 1Clear the work space.
- 2Chop garlic using a slap chop. Then add chopped garlic to bowl.
- 3Chop parsley using a slap chop. Add to a bowl with softened butter.
- 4Add chopped garlic, salt, olive oil to the bowl.
- 5Whisk ingredients together.
- 6Spread the herb butter mixture on the bread.
- 7Food process the tomatoes, peaches and garlic.
- 8Strain the mixture to get the tomato juice out.
- 9Add olive oil, salt, dried oregano, crushed red pepper, sugar, and balsamic glaze to the strained tomato mixture.
- 10Chop basil with the slap chop.
- 11Add chopped basil to the bruschetta mixture and mix.
- 12Mix italian breadcrumbs, pecorino romano, panko breadcrumbs, paprika, salt, and pepper on a plate.
- 13Coat the brined chicken in breadcrumb mixture.
- 14Fry the chicken cutlets.
- 15Add long hot mayo to the garlic bread, then add chicken cutlets, and fresh mozzarella. Broil or torch the cheese until it's toasted.
- 16Top with bruschetta and fresh basil leaves.
- 17Serve and enjoy!
Ingredients
- 1 bunch garlic cloves
- 1 handful parsley
- 1 stick butter
- 0.01 tsp salt
- 1 tablespoon olive oil
- 1 cup tomatoes
- 1 cup white peaches
- 1 handful basil
- 0.01 tsp dried oregano
- 0.01 tsp crushed red pepper
- 0.01 tsp sugar
- 1 tablespoon balsamic glaze
- 1 cup italian breadcrumbs
- 0.01 cup pecorino romano
- 0.01 cup panko breadcrumbs
- 0.01 tsp paprika
- 0.01 tsp pepper
- 6 brined chicken breasts
- 1 tablespoon long hot mayo
- 1 cup fresh mozzarella
Equipment
knifeslap chopplastic bench scraperfood processorwhiskbaking sheetspatulastrainerovenkitchen torch