Guys, I just recreated one of my FAVORITE sandwiches with little to no effort (thanks to some pre-made ingredients and to my amazing air fryer). The best part about it is the chicken cutlet is not traditionally fried, therefore making me feel a little bit better about eating it. And it’s boyfriend approved!
Impress any lunch guests with what my local deli calls “The Godfather” (welcome to Jersey), but what we will call: The Chicken Cutlet Sandwich with Mozzarella, Prosciutto, and Pesto. Enjoy!
Ingredients
Breaded chicken cutlets (mine were pre-breaded from the grocery store with Panko Italian breadcrumbs – if yours were not, cut them thinly so they are about 1/4 inch thick and coat each cutlet first in a plate of flour, then in a bowl of whisked egg, then in a mixture of Panko Italian breadcrumbs and parmesan cheese).
Fresh sliced mozzarella
Sliced prosciutto
Basil pesto spread
Good sandwich bread (check the fresh bakery section of your local grocery store–the bread makes a big difference!)
Directions
- Set your air fryer to 360 degrees F.
- Lightly spray your air fryer basket with olive oil.
- Place your breaded chicken cutlets in one layer in the air fryer basket (you may have to do this in batches depending on the size of your air fryer).
- Set the air fryer to 6 minutes to let the chicken cook.
- As the chicken cooks, slice your bread in half and spread a thin layer of the basil pesto on one side of the bread.
- After the 6 minutes is up, flip each chicken cutlet over and thinly layer with mozzarella cheese. They should already be looking crispy!
- Set the timer for 3-4 more minutes (until mozzarella looks melty and chicken is cooked through).
- Place chicken with mozzarella on the plain side of the bread. Then, top with two pieces of prosciutto.
- Serve and enjoy!
I definitely will be making this again!
Weight Watchers Freestyle SP: 25 points for one sandwich. Points were calculated using the Recipe Builder on the WW app. (Great cheat day meal!)
Air Fryer Chicken Cutlet Sandwich with Mozzarella, Prosciutto, and Pesto
Ingredients:
Breaded chicken cutlets (mine were pre-breaded from the grocery store with Panko Italian breadcrumbs – if yours were not, cut them thinly so they are about 1/4 inch thick and coat each cutlet first in a plate of flour, then in a bowl of whisked egg, then in a mixture of Panko Italian breadcrumbs and parmesan cheese).
Fresh sliced mozzarella
Sliced prosciutto
Basil pesto spread
Good sandwich bread (check the fresh bakery section of your local grocery store–the bread makes a big difference!)
Directions:
1. Set your air fryer to 360 degrees F.
2. Lightly spray your air fryer basket with olive oil.
3. Place your breaded chicken cutlets in one layer in the air fryer basket (you may have to do this in batches depending on the size of your air fryer).
4. Set the air fryer to 6 minutes to let the chicken cook.
5. As the chicken cooks, slice your bread in half and spread a thin layer of the basil pesto on one side of the bread.
6. After the 6 minutes is up, flip each chicken cutlet over and thinly layer with mozzarella cheese. They should already be looking crispy!
7. Set the timer for 3-4 more minutes (until mozzarella looks melty and chicken is cooked through).
8. Place chicken with mozzarella on the plain side of the bread. Then, top with two pieces of prosciutto.
