Chicken Cutlet Recipe

Make the pesto aioli

Combine 1 cup packed fresh basil leaves, 1/2 cup mayonnaise, 1 garlic clove (peeled), 1 tablespoon fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 tablespoon grated Parmesan, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a blender or food processor. Pulse until smooth and bright green, scraping down the sides as needed. Taste and adjust salt or lemon if necessary. Transfer to a small bowl and refrigerate while you prepare the cutlets (about 15–30 minutes).

Prepare the chicken

If chicken breasts are thick, slice each breast horizontally into two cutlets or place between plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or rolling pin. Trim any excess fat. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Set up breading station

Place 1/2 cup all-purpose flour in a shallow dish. In a second shallow dish whisk together 2 large eggs and 2 tablespoons milk. In a third dish combine 1 cup breadcrumbs, 1/4 cup grated Parmesan, and 1 teaspoon dried oregano. Pat each seasoned cutlet into the flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press into the breadcrumb mixture to coat evenly. Set breaded cutlets on a wire rack or plate.

Fry the cutlets

Heat a large skillet over medium heat and add 1/2 cup vegetable oil. When oil is shimmering but not smoking (about 350°F/175°C), add cutlets in a single layer without crowding — work in batches if needed. Fry until golden brown and cooked through, about 3–4 minutes per side (internal temperature should reach 165°F/74°C). Transfer cooked cutlets to a paper towel–lined plate to drain.

Melt the mozzarella

Preheat oven broiler on high (or set oven to 425°F/220°C). Place fried cutlets on a baking sheet lined with foil. Top each cutlet with evenly sliced or torn fresh mozzarella (about 2 oz per cutlet) and roughly 3 tablespoons roasted tomatoes per cutlet. Broil or bake just until the mozzarella melts and starts to bubble, about 1–3 minutes under the broiler (watch carefully) or 5–7 minutes at 425°F.

Toast the rolls and assemble

Split 4 ciabatta rolls or sandwich rolls and lightly toast face-down in a dry skillet or under the broiler until golden, about 1–2 minutes. Spread about 1 tablespoon of the basil pesto aioli on both cut sides of each roll. Place a mozzarella-topped cutlet on the bottom half, spoon any softened roasted tomatoes on top, add 2–3 fresh basil leaves, and close the sandwich. If desired, press lightly and serve immediately.

Serve

Cut sandwiches in half and serve warm. Leftover aioli can be refrigerated up to 3 days. Leftover cutlets keep covered in the refrigerator for 2–3 days; reheat in a 375°F oven until warmed through and the crust is crisp.