Chicken Bellagio Sandwich
A crispy chicken cutlet sandwich inspired by the Cheesecake Factory's Chicken Bellagio, layered with a creamy parmesan sauce, pesto, salty prosciutto, and fresh arugula on a toasted brioche bun.
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A crispy chicken cutlet sandwich inspired by the Cheesecake Factory's Chicken Bellagio, layered with a creamy parmesan sauce, pesto, salty prosciutto, and fresh arugula on a toasted brioche bun.
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Prices vary by store
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Prepare the chicken. Season pounded chicken breasts with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken cutlet in flour, then dip in egg, then coat thoroughly with breadcrumbs.
In a large skillet, heat vegetable oil over medium-high heat. Carefully place the breaded chicken cutlets in the hot oil and fry for 3-4 minutes per side, until golden brown, crispy, and cooked through. Remove from skillet and drain on a wire rack.
While the chicken cooks, prepare the Parmesan cream sauce. In a small saucepan, combine the heavy cream and chicken broth. Bring to a gentle simmer over medium heat.
Reduce heat to low and whisk in the grated Parmesan cheese until melted and the sauce is smooth. Keep warm.
Prepare the arugula salad. In a medium bowl, toss the arugula with olive oil, salt, and pepper until lightly coated.
Toast the brioche buns until golden.
Assemble the sandwiches. Spread a layer of pesto on the toasted bottom bun.
Place a fried chicken cutlet on top of the pesto.
Drizzle a generous amount of the Parmesan cream sauce over the chicken.
Layer the prosciutto over the sauce.
Sprinkle with additional grated Parmesan cheese and add shaved Parmesan.
Top with a handful of the seasoned arugula.
Place the top bun on the sandwich and serve immediately.
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