Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
The sandwich
- 4 boneless, skinless chicken breasts, cut into cutlets, about 600 g (1 ⅓ lb)
- 5 ml (1 teaspoon) dried oregano
- 15 ml (1 tablespoon) olive oil
- 1 clove garlic, finely chopped
- 5 ml (1 teaspoon) Italian herb blend
- 250 g (9 oz) fresh mozzarella, sliced
- 8 slices country bread or 4 ciabatta rolls
- 250 ml (1 cup) marinara sauce
- 60 g (2 oz) Parmesan, freshly grated
- 45 ml (3 tablespoons) butter, softened
- 12 to 16 fresh basil leaves
- 125 ml (½ cup) crispy fried onions
- Salt and pepper to taste
Garden Salad
- 4 large handfuls of lettuce leaves or mixed greens
- 15 ml (1 tablespoon) olive oil
- 10 ml (2 teaspoons) lemon juice or red wine vinegar
- Salt and pepper to taste
The Finishing Touch
- 30 to 45 ml (2 to 3 tablespoons) spiced honey
Preparation
- Season the chicken cutlets with salt, pepper, and oregano. In a hot skillet, sear the chicken in a drizzle of olive oil for 3 to 4 minutes on each side, depending on thickness, until golden brown and cooked through. Set aside.
- In a bowl, combine the olive oil, garlic, and Italian herbs. Add the mozzarella slices, season with salt and pepper, and toss gently to coat evenly.
- Preheat the oven to broil, with the rack in the center.
- Place the bread slices on a baking sheet and spread a thin layer of marinara sauce on each one. On 4 of the slices, distribute the seasoned mozzarella and sprinkle with a little Parmesan. Place under the broiler for 2 to 4 minutes, until the mozzarella is melted and lightly browned.
- Place a chicken cutlet on each of the 4 slices topped with mozzarella. Generously grate the remaining Parmesan directly onto the still-warm chicken, then add the fresh basil and crispy fried onions. Close the sandwiches with the remaining slices of bread.
- Butter the outside of the sandwiches. In a skillet over medium-low heat, toast the sandwiches for 3 to 4 minutes on each side, until the bread is golden brown. Press down lightly while cooking to ensure the sandwiches are crispy on the outside and melt-in-your-mouth on the inside.
- In a bowl, toss the greens with olive oil and lemon juice or vinegar. Season with salt and pepper to taste.
- Cut each sandwich in half and drizzle a little spiced honey over the top just before serving. Serve with the garden salad.
