INGREDIENTS:
- 2 boneless, skinless chicken breast
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp. Italian seasoning
- 1/2 cup grated Parmesan cheese
- 1 cup Botticelli Alla Vodka Pasta Sauce
- 1 cup shredded mozzarella cheese
- 4 brioche buns
- Botticelli Frying Olive Oil
- Fresh parsley, for garnish
PREPARATION:
- Slice each chicken breast in half horizontally to create four thin cutlets. Season with salt and pepper.
- Mix the breadcrumbs, Italian seasoning and parmesan together in a shallow bowl. Add the flour to another shallow bowl and the eggs to a third bowl. Dredge each piece of chicken in the flour then dip it in the eggs followed by the breadcrumb mixture. Place on a parchment-lined sheet pan.
- Preheat the oven to 375F. Add 1-2 inches of Frying Olive Oil to a large skillet over medium high heat. Add the chicken, two at a time, and cook until golden and crispy. Flip and cook until done, about 3-4 minutes per side. Return to the sheet pan.
- Spoon the Alla Vodka Pasta Sauce over each cutlet and sprinkle with shredded mozzarella. Bake until cheese is melted and bubbly, about 5-7 minutes.
- Split and toast the brioche buns, add a chicken cutlet to each one and garnish with fresh parsley. Enjoy!