Tuesday, December 18, 2012

Chicken Cutlet Ricotta French Bread Open Faced Sandwich Recipe

This is a favorite open faced sandwich.  The garlic bread enhances the flavors
in this sandwich along with
the wonderful Ricotta cheese. This becomes a whole meal in itself.



1 French Bread Loaf split in two
2 Chicken Breasts sliced thin and see below
Italian Style Panko Flavored Bread Crumbs
Pizza Sauce
Whole Milk Ricotta Cheese
Grating cheese
Garlic powder
Olive oil
Egg whites
Optional: Shredded Mozzarella cheese

Toast the French bread brushing with olive oil and sprinkle with garlic powder. Spread a layer of sauce then spoon fresh whole milk Ricotta cheese on top. Add the chicken cutlets on top and generously sprinkle with grating cheese. Bake on 425 degree hot oven until hot and bubbly. (Put the mozzarella cheese on top before baking if using)

For the Chicken:

Slice chicken breasts into thinner pieces. Dip into egg whites then into Panko bread crumbs. Fry in olive oil until brown on both sides. Drain on paper towels.

1 comment:

Amelia said...

Hi Curt, your sandwich look awesome. Love those sliced chicken, very appetizing.

Have a great week ahead,regards.