Chicken Parmesan Sandwich

Ingredients
• * 1 lb of Chicken Breast/Thigh
• * 1 tsp each of Salt, Pepper, Garlic Powder, onion powder
• * 2 eggs
• * 1 cup of Panko Breadcrumbs
• * 1 cup of Flour
• * 1 tbsp of Calabrian chilis
• * 3 basil leaves
• * 1/3 cup of tomato sauce
• * 3 slices of mozzarella
• * 1 baguette or ciabatta loaf
• * 1 tbsp of pesto
• * 1 tbsp of kewpie Mayo

Instructions
• 1. Pound out your chicken with to about 1/2-1 inch thickness to ensure even cooking. Season with salt & pepper.
• 2. Prepare to dredge by mixing flour, salt, & pepper. On a separate plate add your panko breadcrumbs and season with garlic powder, onion powder, and Parmesan cheese, salt & pepper. Beat two eggs and begin your dredging process.
• 3. Dip the chicken in flour, egg, and then panko breadcrumbs.
• 4. Fry the cutlet for 330°F for 4-6 min each side depending on thickness of your chicken. Make sure not to have the heat too high or the panko will burn & the chicken won’t cook all the way through.
• 5. Once fried, let it rest on a paper towel to drain excess oil.
• 6. Add your tomato sauce, Parmesan cheese and mozzarella on top of your chicken cutlet and broil on high for 5-7 minutes or until the cheese slightly browns. Make sure to keep your eye on it!
• 7. Combine the pesto and kewpie to create a pesto mayo.
• 8. Toast your bread and assemble your sandwich.
• 9. Spread your Calabrian chilis on one side and pesto Mayo on the other. Add your broiled chicken Parmesan and add fresh basil leaves. Top the sandwich off with the other side of the bread and you’re done!