Time: 6 hours 30 minutes
Complexity: easily
Servings: 4

A kid-friendly favorite, these mouthwatering sandwiches are made with crispy lemon-curd-marinated chicken, crispy prosciutto slices, refreshing pesto mayo, and gooey mozzarella on toasted potato buns.

Ingredients:

Chicken

• 4 natural chicken breast cutlets
• 1 cup of sour milk or kefir
• Half a lemon, thinly sliced
• 1 teaspoon coarse salt

Crispy prosciutto

• Olive oil cooking spray to spray the baking sheet
• 4 slices prosciutto

Mayonnaise

• 1/4 cup mayonnaise
• 2 tbsp store-bought pesto sauce

Sandwiches

• 0.5 cups flour
• 0.5 cups breadcrumbs
• 0.5 tsp coarse salt
• 0.5 cup grape seed oil
• 4 slices of mozzarella
• 4 potato buns, toasted
• 0.5 cup arugula

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken cutlets, dry-cured ham, prosciutto, breadcrumbs, sour milk, grape seed oil, sandwich buns, mozzarella cheese, arugula

We recommend

Preparation:

Step 1
• ChickenCombine chicken, buttermilk, lemon and salt in a zip-lock plastic bag.
  
  Seal the bag and stir the contents. Marinate in the refrigerator for at least 6 hours or overnight.
Step 2
• Crispy prosciutto: Preheat oven to 175°C.
  
  Spray a rimmed baking sheet with cooking spray. Spread the prosciutto in an even layer on the baking sheet and spray with cooking spray. Bake until the prosciutto is crisp, about 10 minutes. Let cool slightly on the baking sheet, then transfer to a wire rack and let cool completely.
  
  MayonnaiseIn a small bowl, combine the mayonnaise and pesto sauce. Refrigerate until ready to use.
Step 3
• Sandwiches: Mix the flour, breadcrumbs and salt in a shallow bowl.
  
  Heat a large skillet over medium-high heat. Add grapeseed oil to coat the bottom of the pan. Remove the chicken from the buttermilk, drain any excess, and coat in the flour mixture. Immediately return to the hot oil. Repeat with the remaining chicken. Fry on one side until golden brown, about 5 minutes.
Step 4
• Carefully flip the chicken and continue grilling the other chicken until evenly golden brown and cooked through, another 4 minutes. Top each chicken with a slice of mozzarella and cover the pan for another minute to melt the cheese. Alternatively, transfer the chicken to a small baking sheet, top with mozzarella, and grill for 2 minutes. Repeat with the remaining chicken.
Step 5
• Spread the cut sides of the buns evenly with pesto mayonnaise. Spread some arugula on the bottom halves and place a patty on top. Add a slice of crispy prosciutto. Close the sandwiches and enjoy.

Votes: 1