Directions
- 1Clean and cut the red peppers into strips. Cover them with olive oil and cook on medium heat for 45 minutes until they are tender.
- 2Prepare the pesto by crushing garlic, salt, and cashews in a mortar. Add grated parmesan cheese and basil leaves. Mix everything and add olive oil and lemon juice.
- 3Cut the chicken breast in half and beat it until it is thin. Season with salt and pepper.
- 4Bread the chicken by passing it through flour, then beaten eggs, and finally breadcrumbs. Fry the chicken in olive oil at 160 degrees for two minutes on each side until golden brown.
- 5Prepare the aioli by crushing a garlic clove and salt in a mortar. Add olive oil gradually while emulsifying.
- 6Assemble the sandwich with the ciabatta bread, aioli, pesto, mozzarella cheese, roasted red peppers, breaded chicken, and arugula.
Ingredients
- 2 red bell peppers
- 1 cup olive oil
- 1 clove garlic
- 1 pinch salt
- 1 tablespoon cashews
- 1 tablespoon parmesan cheese
- 5 stalks basil leaves
- 1 tablespoon lemon juice
- 0.5 chicken breast
- 1 cup flour
- 2 eggs
- 1 cup breadcrumbs
- 1 pinch black pepper
- 1 ciabatta bread
- 1 handful arugula
Equipment
knifespoonmortar and pestlefrying panblendergrater
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