Chicken Bellagio Sandwich

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.