Ingredients
4 (4-ounce) chicken cutlets
1/2 teaspoon salt plus 1/8 teaspoon, divided
1/2 teaspoon garlic powder
1/2 teaspoon ground pepper, divided, plus more for garnish
1/3 cup whole-wheat flour
2 large eggs, beaten
1 cup whole-wheat panko breadcrumbs
1 cup extra-virgin olive oil
4 (2-ounce) pieces baguette, preferably whole-wheat, halved lengthwise
4 cups packed fresh spinach
1 cup vodka pasta sauce
4 ounces fresh mozzarella cheese, torn into 1-inch pieces (about 1 cup)
1/4 cup chopped fresh basil
Directions
Position oven rack in top third; preheat to 250°F. Place an oven-safe wire rack inside a large rimmed baking sheet. Sprinkle chicken evenly with 1/2 teaspoon salt, garlic powder and 1/4 teaspoon pepper. Place flour in a shallow dish. Place beaten eggs in a separate shallow dish. Place panko in a separate shallow dish.
Dredge a seasoned cutlet in the flour, turning to coat; shake off any excess. Place in egg, turning to coat. Place in panko, turning to fully coat and gently pressing to adhere. Place on a plate. Repeat the process with the remaining cutlets. (Discard any remaining flour, egg and panko.)
Heat oil in a large, wide skillet over medium heat until shimmering, about 8 minutes. Add 2 cutlets; cook, turning once, until golden brown and an instant-read thermometer inserted into the thickest portion registers 165°F, 5 to 6 minutes, adjusting heat as necessary. Transfer to the prepared wire rack in the baking sheet; place in the oven to keep warm. Repeat with the remaining 2 cutlets. Reserve 2 tablespoons oil from the skillet. (Discard the remaining oil or reserve for another use.) Wipe the skillet clean.
Brush cut sides of baguette pieces with 1 tablespoon of the reserved oil. Place cut-sides down in the skillet, working in batches as needed. Cook over medium-high heat, undisturbed, until golden brown, about 3 minutes. Remove from skillet; set aside.
Heat the remaining 1 tablespoon reserved oil in the skillet over medium-high heat. Add spinach and the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; cook, stirring constantly, until the spinach is wilted, about 1 minute. Remove from heat. Remove the baking sheet from the oven; set aside the rack with the chicken on it. Increase oven temperature to broil.
Place the baguette pieces cut-sides up on the baking sheet; spread evenly with vodka sauce. Place 1 chicken cutlet on each of 4 bottom baguette pieces; divide the wilted spinach among the cutlets and sprinkle with mozzarella.
Broil until the cheese is melted, about 2 minutes. Top with basil; sprinkle with pepper, if desired. Place the baguette tops on the cheese-topped bottoms to make sandwiches.
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