Chicken Cutlet Ricotta French Bread Open Faced Sandwich Recipe
|This is a favorite open faced sandwich. The garlic bread enhances the flavors |
in this sandwich along with
the wonderful Ricotta cheese. This becomes a whole meal in itself.
1 French Bread Loaf split in two
2 Chicken Breasts sliced thin and see below
Italian Style Panko Flavored Bread Crumbs
Whole Milk Ricotta Cheese
Optional: Shredded Mozzarella cheese
Toast the French bread brushing with olive oil and sprinkle with garlic powder. Spread a layer of sauce then spoon fresh whole milk Ricotta cheese on top. Add the chicken cutlets on top and generously sprinkle with grating cheese. Bake on 425 degree hot oven until hot and bubbly. (Put the mozzarella cheese on top before baking if using)
For the Chicken:
Slice chicken breasts into thinner pieces. Dip into egg whites then into Panko bread crumbs. Fry in olive oil until brown on both sides. Drain on paper towels.