4 boneless skinless chicken breasts - small thin cut
1cuppanko
½cupparmesan cheese
⅓cupflour
2eggs - whisked
1teaspooneach salt - pepper, garlic powder
4ciabatta buns
1cuppasta sauce - your favorite
1cupmozzarella cheese - shreds
¼cuppesto sauce
¼cupmayonnaise
Parsley - chopped
Instructions
Preheat oven to 400 degrees and line a baking sheet with aluminum foil sprayed with nonstick spray.
Use 3 shallow dishes for the chicken breading - 1 with whisked eggs, 1 with flour, salt, pepper, and garlic powder, and 1 with panko and parmesan.
Coat the chicken breasts in egg, then flour/seasonings, then panko and parmesan and place on baking sheet.
Bake for about 20 minutes.
Remove from oven and spoon pasta sauce on each filet then sprinkle on mozzarella cheese and bake 10 more minutes.
In a small bowl mix pesto and mayonnaise until well combined.
Spread the pesto mayo on the bottom ciabatta buns.
Spread pasta sauce on the top ciabatta buns.
Place the chicken filets on the bottom bun then place the top bun on.
Notes
Add Fresh Herbs: Top with fresh basil or parsley for a fresh taste.
Short cut tip: Store bought sauce is great for this recipe, there is no need to make your own.
Variation tip: Chicken parmesan slider can be made for a great party food or appetizer.
Toast: For a crunchy sandwich toast the roll before you assemble.
Alternate cooking method tip: The air fryer is another great way to make these sandwiches. Cook the cutlets at 375 degrees for roughly 10 minutes or until the internal temperature reaches 165 degrees on a meat thermometer.
Dietary consideration tip: Gluten free, low carb or low-calorie versions of the ingredients can be perfect for this recipe.