Crispy chicken cutlets
• 4 boneless skinless chicken breasts, butterflied in half
• 6 eggs, beaten
• 1 container panko breadcrumbs
• 2 cups flour, seasoned with salt and pepper
• Grated parmesan, added to panko
• Chopped parsley, added to panko
• 1 Jar of pesto, divided and added to beaten eggs
• 1 lemon zested, added to panko
• Light olive oil, for frying cutlets
• Salt and pepper

Calabrian chili aioli
• 1 lemon, juiced
• 1-2 Tbsp Chopped Calabrian chilis
• 1 cup mayo
• 2 Tbsp Dijon

Sandwich Garnishes
• 2 large fresh mozzarella balls, sliced
• 1 jar roasted red peppers, sliced
• 2 packs sliced prosciutto
• 1 bag washed baby arugula
• Bunch of fresh basil
• 1 Bag of Turano Mini French rolls (toasted with pesto spread)
• Balsamic glaze

① Butterfly chicken breasts and pound them out slightly to tenderize. Dredge in seasoned flour and then eggs with pesto added. Coat cutlets in seasoned panko with lemon zest, parsley, grated parmesan, salt and pepper.
② Pan fry chicken cutlets in a large skillet over medium heat until golden brown and crispy, about 3-5 minutes per side. Remove and season with salt and let rest on paper towels.
③ Spread pesto on each side of the Turano mini French rolls and toast or grill and set aside for assembly. Next, in a small mixing bow, add mayonnaise, lemon juice, Dijon, Calabrian chilis and combine for a spicy aioli.
④ Build the sandwiches by spreading the Calabrian chili aioli on each side then add a sliced chicken cutlet, thin prosciutto, sliced roasted red peppers, sliced mozzarella, and more aioli. Top it off with arugula, basil and a drizzle of balsamic glaze.