CHICKEN CUTLET SANDWICH NEAR ME RECIPES

Steps:

• For the pesto: Combine the basil, 1/2 cup olive oil, the cheese, pine nuts and garlic in a food processor. Blend while drizzling in the remaining 1/2 cup oil to achieve the desired consistency. (The pesto should be fluid enough to squeeze from a squeeze bottle, if desired.) Season with salt and pepper.
• For the sandwich: Using a sharp knife, butterfly the chicken breast starting from the tenderloin side. Spread open on a cutting board. Cover the chicken with plastic wrap and use a meat mallet or heavy frying pan to pound it to about 1/2-inch thick. 
• Crack the eggs into a shallow dish large enough to hold the chicken breast. Add a splash of olive oil and the cheese and whisk vigorously. 
• Put the breadcrumbs in a separate shallow dish. 
• Heat a heavy skillet over medium heat. Add 1/4-inch olive oil. Dip the chicken in the egg mixture, letting any excess drip off, then press the chicken into the breadcrumbs to coat both sides. Pan-fry the chicken until cooked through, about 4 minutes per side. Drain on paper towels or cardboard. 
• Toast the ciabatta rolls. Meanwhile, place the chicken on a griddle or in an oiled skillet, top with the prosciutto and provolone and cover with a metal bowl or lid to melt the cheese. 
• Spread the pesto on the bottom half of each roll. Cut the chicken in half and place on the rolls. Top with the tomato slices and arugula. Whisk the vinegar with a little bit of olive oil and sprinkle over the arugula. Cover with the top halves of the rolls.

Steps:

• If you are using chicken breasts, start by slicing the breasts in half horizontally.
• Place each half between plastic or wax paper and pound them out using a cleaver (or skillet)
• Build your Milanesa assembly station using a handful of flour, 2 eggs, and 1.5 cups of breadcrumbs
• If seasoning the breadcrumbs (optional), add a handful of Cotija cheese, 1/2 teaspoon chipotle powder and a generous pinch of salt
• Dredge each cutlet in flour, egg, and breadcrumbs
• Bake the cutlets for 15-20 minutes at 400F or until the chicken is cooked through.  (This batch took about 18 minutes.)
• For the chipotle mayonnaise, combine the following ingredients in a blender or food processor: 1/4 cup mayonnaise, 1 chipotle in adobo, 1 garlic clove, a squeeze of lime juice, and a pinch of salt.
• Add a dash of water if the ingredients don't combine readily
• For the Pico de Gallo, finely chop 1 Roma tomato, 1/4 onion, 1/2 jalapeno, and 10 sprigs of cilantro.
• Mix well and add the juice of half a lime and a pinch of salt
• Slice an avocado into thin strips for the sandwiches
• Briefly toast the sandwich rolls
• Each Milanesa de Torta gets a chicken cutlet (or two!), avocado, Pico de Gallo and chipotle mayonnaise.
• Serve immediately.