Chicken Cutlet Sandwich with Peach Bruschetta

4m
Serves 1
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Directions

  1. 1Clear the work space.
  2. 2Chop garlic using a slap chop. Then add chopped garlic to bowl.
  3. 3Chop parsley using a slap chop. Add to a bowl with softened butter.
  4. 4Add chopped garlic, salt, olive oil to the bowl.
  5. 5Whisk ingredients together.
  6. 6Spread the herb butter mixture on the bread.
  7. 7Food process the tomatoes, peaches and garlic.
  8. 8Strain the mixture to get the tomato juice out.
  9. 9Add olive oil, salt, dried oregano, crushed red pepper, sugar, and balsamic glaze to the strained tomato mixture.
  10. 10Chop basil with the slap chop.
  11. 11Add chopped basil to the bruschetta mixture and mix.
  12. 12Mix italian breadcrumbs, pecorino romano, panko breadcrumbs, paprika, salt, and pepper on a plate.
  13. 13Coat the brined chicken in breadcrumb mixture.
  14. 14Fry the chicken cutlets.
  15. 15Add long hot mayo to the garlic bread, then add chicken cutlets, and fresh mozzarella. Broil or torch the cheese until it's toasted.
  16. 16Top with bruschetta and fresh basil leaves.
  17. 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

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