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  • Fall Scoop

Chicken Cutlet Double Down

Chicken Cutlet Double Down

Ingredients

  • 2 T
    Roseli® Organic Basil Pesto, divided
  • 1.5 oz.
    Vidalia Onion, shaved
  • ¾ c
    Cross Valley Farms® Baby Wild Arugula
  • 3-4 ea.
    Monarch Balsamic Marinated Tomatoes, drained
  • 2 slices
    Roseli Whole Milk Fresh Mozzarella
  • 1.5 oz.
    Metro Deli® Genoa Salami
  • 1.5 oz.
    Metro Deli Prosciutto
  • 2 ea.
    Chef's Line® Italian-Style Chicken Breast Cutlet
  • Pinch
    Monarch Kosher Salt

PREPARATION

  1. Deep-fry chicken cutlets according to recommended cooking instructions. Place on a flat surface and lightly season with kosher salt while hot from the fryer.
  2. Designate one cutlet as the bottom and the other as the top.
  3. On the bottom cutlet, spread half of the basil pesto, then layer baby arugula, fresh mozzarella, Genoa salami, prosciutto, balsamic marinated tomatoes and shaved Vidalia onion.
  4. Spread the remaining basil pesto on the top cutlet and place it over the fillings to complete the sandwich.

By US Foods® Culinary Team

Serves: 1