Chicken Parmesan Sandwich with Pesto

Slice chicken breasts horizontally into thin cutlets.

Place cutlets under plastic wrap and pound them thin with a meat mallet or heavy pan.

Set up a three-station breading station: one dish with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each chicken cutlet in flour, dip it in the egg wash, then coat thoroughly with breadcrumbs, pressing to adhere.

Heat about an inch of olive oil in a large skillet over medium-high heat.

Carefully place the breaded cutlets in the hot oil, laying them away from you to avoid splatter. Fry in batches if necessary.

Fry for about 2 minutes per side, until golden brown and crispy.

Remove the fried cutlets from the pan and place them on a wire rack to drain.

Immediately season the hot cutlets with a sprinkle of flaky salt.

To make the pesto, combine fresh basil, pine nuts, garlic, extra virgin olive oil, and grated Parmesan cheese in a food processor.

Blend until a coarse paste forms.

Preheat your oven to 400°F (200°C). Arrange the fried chicken cutlets on the wire rack set over a baking sheet.

Spoon a layer of marinara sauce over each cutlet, followed by slices of fresh mozzarella and a grating of Parmesan cheese.

Bake for 5-7 minutes, or until the cheese is melted and bubbly.

To assemble, slice a hero roll or baguette lengthwise and toast if desired.

Spread a generous layer of homemade pesto on the bottom half of the bread.

Layer two chicken parmesan cutlets on top of the pesto.

Drizzle with homemade pink cream sauce and top with more grated Parmesan cheese.

Add a few fresh spinach or basil leaves, close the sandwich, and slice in half to serve.