Ingredients:

Cherry tomatoes

Garlic

Basil

Chicken Breast

Olive Oil

Panko Breadcrumbs

Pine Nuts

Parmesan

Salt Hank Calabrian Pesto Salt

Calabrian Chili Peppers

Fresh Mozzarella

Balsamic Glaze

Flour

Eggs

Canola Oil

Instructions:

1. Add 4 cloves of garlic, a small handful of pine nuts, and a big pinch of flaky salt to mortar and pestle

Grind to a paste and add a handful of basil leaves

2. Grind to a paste, and add a few tablespoons of olive oil, grated parmesan, and fresh cracked pepper

Mix to combine

3. For bruschetta - mix two containers of sliced cherry tomatoes with 3 minced cloves of garlic, a handful of chopped basil, a big pinch of salt and a lot of olive oil

4. Mix 1 and 1/2 cups of flour with 2 tablespoons of Salt Hank Calabrian Pesto Salt

5. Mix 2 cups of panko breadcrumbs with chopped parsley, grated parmesan, and more Calabrian Pesto Salt

6. Butterfly your chicken breast, then tenderize until evenly thick

Coat in flour, then eggwash, then panko breadcrumbs

7. Let canola oil heat on medium for 15 minutes or until oil reaches 350* then fry chicken until golden brown for around 3-5 minutes per side

8. To a toasted baguette, add your pesto, calabrian chilis, chicken cutlet, bruschetta/mozzarella, and some balsamic glaze

9. Top sandwich

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