Makes 6 sandwiches
- Olive Oil, per frying batch
- To make the gremolata, on a chopping board crush garlic into a paste with the back of a large knife, or use premade garlic paste. Chop the parsley on top so that they mix, add the lemon zest, and mix well. Set aside.
- Put the chicken in a Ziplock bag or cover with cling-wrap and flatten with a meat hammer or the end of a rolling pin.
- Put the flour and eggs in separate shallow bowls. In another bowl, mix the parmesan and breadcrumbs together.
- Dredge the chicken first in the flour on both sides, then dip into the eggs, followed by the bread crumbs. Press the breadcrumb coating onto the chicken so that it is completely covered.
- Heat the Milanese Olive Oil in a large sauté pan. Put the chicken into the pan and cook until golden on each side and cooked through.
- Slice bread (12 pieces) and drizzle with Milanese Gremolata Olive Oil. Spoon the Gremolata mixture on top of half 6 pieces of bread and top the remaining pieces with mozzarella (tip: break the mozzarella up into pieces will allow the cheese to melt quicker). Broil in oven until edges are golden brown and mozzarella has softened.
- Once the bread has toasted and cheese has begun to melt, remove from the oven. Assemble sandwich by placing 1 piece of chicken on top of a gremolata bread and top with a piece of the mozzarella bread.
- For extra yumminess, add roasted red peppers or sundried tomatoes, with our Pinehurst Olive Oil Co. Neapolitan Balsamic Vinegar