Parmesan-Crusted Chicken, Caponata, and Pesto Sandwich
INGREDIENTS
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1 cup fresh basil leaves
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1 cup flat-leaf parsley, stems removed
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1 large clove garlic
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1/4 cup pine nuts, toasted
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1 1/4 cups grated Parmigiano or Romano, divided
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1/4 cup good olive oil, plus a little more if needed for the pesto, and more for coating the pan generously
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6 chicken tenders or 3 thin chicken cutlets
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1 cup panko
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Salt and pepper to taste
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2 eggs, beaten
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1 short baguette or 2 crusty sandwich rolls
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4 Italian eggplants
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Olive oil
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1 medium-sized onion, chopped
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2 tender inner stalks of celery, chopped
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1/2 red bell pepper, chopped
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3 cloves garlic, minced
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4 fresh tomatoes, peeled and seeds removed, or 1 cup canned crushed tomato
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4 Peppadew peppers, chopped (if you do not have these, use more of the red bell pepper)
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3 tablespoons capers, rinsed
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1/4 cup kalamata or green olives (I use a little of each), pitted and roughly chopped
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Pinch of crushed red pepper (optional)
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Up to 2 teaspoons sugar (add 1 teaspoon, taste, and add another if needed)
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3 tablespoons red wine vinegar
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Salt and pepper to taste
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