Chicken Cutlet with Mozzarella, Red Pepper and Pesto


Chicken Cutlet, Mozz, Pesto, Red Pepper 1

I had this at a catered event and just fell in love with it.  The combination of pesto, fresh mozzarella and chicken cutlet is out of this world.  
Ingredients
2  Slices Rye Bread or a Hard Roll
1 Fried Chicken Cutlet
1 Jar Pesto
2 Roasted Red Peppers
4 Slices Fresh Mozzarella
Butter
Instructions
If you are using Rye bread, lightly toast both pieces.  Lay both slices of bread on the work surface.  Spread pesto on both pieces.  Top one piece with 2 slices of fresh mozzarella, 1 roasted red pepper and a chicken cutlet.  Top the chicken cutlet with the second slice of bread, pesto side down.
Serve.

Fried Chicken Cutlets


Chicken Cutlets

Fried chicken cutlets have been a staple in my home for years.  My children loved them growing up and now my grandchildren request them for special occasions.  You can never have to many fried chicken cutlets in the house.  
Ingredients
4 Boneless Chicken Breasts
2 Large Eggs
¼ Cup water
2 Cups Flavored Bread Crumbs
½ Cup Grating Cheese
1 Quart Buttermilk
Oil for Frying
Salt & Pepper
Instructions

Thin the chicken breast by slicing them in half.  Put the thinned chicken breast in a bowl and cover them with Buttermilk.  Let stand for ½ hour or more.  This will tenderize the chicken.Meanwhile, in a shallow bowl combine the eggs, water, salt and pepper.  Whisk together until the mixture is completely combined.Pour the breadcrumbs in a separate shallow bowl and add salt, pepper and grating cheese.

Heat the oil in a heavy bottom skillet.  Rinse the chicken cutlets to remove most of the buttermilk. Dredge the  cutlets in the egg mixture first, then in the breadcrumb mixture completely coating the them.

Cook the cutlets for 10 minutes on each side.  They may require additional or less cooking time depending on the thickness of the cutlets.  Don’t crowd the skillet.  If the cutlets are large, cook 2 at a time.  Chicken breast should be cooked to an internal temperature of 165°.