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  • Fall Scoop

Chicken Cutlet Sandwich

Chicken Cutlet Sandwich

Ingredients

  • 2 T
    Chef's Line® Chipotle Aioli, divided
  • 1 T
    Monarch® Caesar Dressing
  • ¾ c
    Cross Valley Farms® Organic Spring Mix
  • 4-5 slices
    Roseli® Whole Milk Fresh Mozzarella Cheese
  • 1 ea.
    Chef's Line Italian-Style Chicken Breast Cutlet
  • 1 ea.
    Chef's Line Artisan Sourdough Focaccia

PREPARATION

  1. Cut focaccia into equal sandwich portions. Slice one focaccia portion in half lengthwise.
  2. Fry the chicken cutlet according to recommended cooking instructions and set aside.
  3. Toast the focaccia top and bottom halves and place on a flat surface.
  4. Spread half of the chipotle aioli evenly along the top and bottom halves.
  5. In a mixing bowl, lightly toss the organic spring mix with Caesar dressing.
  6. Starting with the bottom piece of focaccia, layer sliced mozzarella, dressed spring mix and the chicken cutlet.
  7. Top with the remaining focaccia half and cut the sandwich in half before serving.

By US Foods® Culinary Team

Serves: 1