This Open-Faced Italian Chicken Cutlet Sandwich makes a great summer-time dinner. The only prep work is cooking the chicken, which is quick because the chicken is pounded very thin.
Adding garlic bread, pesto, tomato, and mozzarella cheese to the chicken creates a flavorful sandwich.
Thinly sliced tomato works best so as not to over-power the chicken. After topping with mozzarella, you can pop the sandwich under the broiler, in the microwave, or leave as is. Any way is delicious!
Open-faced Italian Chicken Cutlet Sandwich
Thin chicken cutlets coated in Italian breadcrumbs, served open-faced on garlic toast with pesto, tomato, and mozzarella.
468 calories per sandwich
- 2 large chicken breasts or 4 chicken cutlets
- 3/4 cup Italian breadcrumbs
- 1 Tb grated parmesan
- 1/4 ts lemon pepper
- 1 Tb butter
- 1 Tb olive oil
- salt & pepper
- garlic Texas Toast
- tomato, thinly sliced
- mozzarella, sliced
1. If using chicken breasts rather than prepared cutlets, slice them horizontally and pound very thin. Season the chicken with salt and pepper. Combine the breadcrumbs, parmesan, and lemon pepper in a large, shallow dish. Dredge the chicken cutlets in the breadcrumbs.
2. Heat the butter and olive oil over high heat in a large skillet. When the butter has melted and is sizzling, add the chicken cutlets. Brown each side over high heat, about 2 minutes per side. Reduce heat to medium and continue cooking an additional 10 minutes until chicken is cooked through.
3. Heat garlic Texas toast according to manufacturer’s directions. Spread pesto on garlic toast and top with a chicken cutlet, a thin slice of tomato, and a slice of mozzarella cheese. Place under a broiler or in the microwave to melt the cheese, if desired.