Burrata Chicken Cutlet Sandwich Recipe
Breaded chicken, roasted pepper salad, burrata, pesto, lettuce, and balsamic glaze served on a fresh roll.
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Ingredients
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Chicken Cutlet
Roasted Pepper Salad
Sandwich Assembly
Method
Chicken Cutlet Preparation
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness using a meat mallet.
- 2
Set up Breading Station
Set up three shallow dishes: one with flour mixed with salt and black pepper, one with beaten eggs, and one with breadcrumbs.
- 3
Bread the Chicken
Dredge each chicken breast in flour, dip in beaten eggs, and finally coat in breadcrumbs.
- 4
Cook the Chicken
Heat olive oil in a large skillet over medium heat. Fry the breaded chicken cutlets until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
Roasted Pepper Salad Preparation
- 5
Roast the Peppers
Preheat the oven to 425°F (220°C). Cut the bell peppers in half, remove seeds, and place them cut side down on a baking sheet. Roast for 20-25 minutes until the skin is charred.
- 6
Make the Salad
Once cooled, peel the skin off the roasted peppers and slice them. Combine with sliced red onion, olive oil, red wine vinegar, salt, and black pepper in a bowl. Toss well.
Sandwich Assembly
- 7
Assemble the Sandwich
Slice the fresh rolls in half. On the bottom half, spread a layer of pesto, add the cooked chicken cutlet, a generous scoop of roasted pepper salad, and burrata cheese.
- 8
Finish with Lettuce and Glaze
Top with lettuce and drizzle with balsamic glaze before placing the other half of the roll on top. Serve immediately.