Chicken Saltimbocca Sandwiches
Ingredients
The chicken
-
2
pieces
chicken breast cutlets, pounded to ½” thick
-
1
teaspoon
all-purpose flour
-
1
each
egg white
-
2
tablespoons
Italian seasoned bread crumbs
-
2
teaspoons
grated Parmesan cheese
-
a sprinkle
salt and black pepper
The sauce
-
2
tablespoons
low fat mayonnaise
-
1
teaspoon
diced fresh sage leaves
-
1
wedge
lemon
The sandwich
-
2
pieces
Flatout Foldit Rosemary & Olive Oil flatbreads
-
2
oz
thinly sliced Prosciutto
Instructions
- Preheat the oven to 375°F and prepare a baking sheet with foil or parchment paper.
- Coat the chicken in flour by placing it in a Ziploc bag with flour and shaking it.
- Whisk the egg white until frothy and set up a breading station with bread crumbs and Parmesan.
- Dip the flour-coated chicken in egg white, then in the bread crumb mixture, and place on the baking sheet.
- Sprinkle with salt and pepper, spray with cooking spray, and bake for 15 minutes until cooked through.
- Mix sage into the mayonnaise and squeeze lemon juice in, stirring to combine.
- Assemble the sandwiches by placing chicken on flatbreads, spreading sage mayo, and layering prosciutto on top.
Nutrition Facts (estimated)
Servings
2 sandwiches
Calories
330
Total fat
9g
Total carbohydrates
29g
Total protein
36g
Sodium
0mg
Cholesterol
0mg
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