Pesto Slaw Chicken Cutlet Sandwich
A massive, simple chicken cutlet sandwich.
Ethan ChlebowskiIngredients
Protein
- Breaded chicken cutlet1
Slaw
- Kale, choppeda handful30 g
- Fennel, sliceda handful20 g
- Pesto, optionala spoonful
- Mayonnaisea spoonful
Remaining sandwich components
- Fresh mozzarella, sliced113 g
- Hoagie rolls1
- Heirloom tomato, sliced1
- Fresh oreganoa sprinkle
Method
Step 1: Warm the chicken cutlet
Turn on the broiler. Once the oven is heated, the fried chicken cutlet until warmed through and crispy. Alternatively, use an air fryer or toaster oven.
Step 2: Toss the slaw & prepare other components
Add the chopped kale, fennel, pesto and mayo to a bowl and toss it all together. Set aside for assembly. Slice the tomato in to thick slices. Add a sprinkle of salt and pepper to them. Slice the mozzarella.
Step 3: Assemble the sandwich
Grab the roll and slice it in half. Add some of the slaw, followed by slices of tomato, chicken cutlets, and the mozzarella.
Sprinkle the top with oregano and wrap the sandwich with parchment paper.
This will help everything compress together and changes the texture of the sandwich.
Slice the sandwich in half and enjoy!
“This sandwich is the perfect way to use up leftover chicken cutlets. A few simple leftover ingredients makes this sandwich go a long way.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 2 servings
FAQ
Do I have to use kale and fennel?
No, make whatever kind of slaw or salad with leftovers from the fridge. It’s really there for and .
What if I don’t have chicken cutlets?
A quick substitute is plain grilled chicken breasts, but you could make this with any protein! Braised meats, sliced deli cold cuts, etc.