Chicken Cutlet Sandwich with Fresh Spinach, Campari Tomatoes & Buffalo Mozzarella
"*If you like your bread on the crusty side like we do, bake the bread in a 425 degree oven for about 5-7 minutes, then allow to cool before cutting the bread in half...."
INGREDIENTS
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2 4- to 6- oz. Boneless Chicken Breasts
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1 c. All-Purpose Flour
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2 Eggs + splash of water (egg wash)
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1 c. Italian Seasoned Breadcrumbs
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3/4 c. Canola Oil
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4 Breaded Chicken Cutlets
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2-8” Ciabatta Rolls, cut in half horizontally
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2 c. Fresh Baby Spinach, rinsed and stems removed
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2 Campari Tomatoes, sliced into ¼” thick slices
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1/2 lb. Buffalo Mozzarella, sliced into ¼” thick slices
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4 tbsp. Aged Balsamic Vinegar
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4 tbsp. Extra Virgin Olive Oil
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Kosher Salt, to taste
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Fresh Ground Black Pepper, to taste
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