Categories: Sandwiches/Wraps
Ingredients
- 2 lbs. vine-ripened tomatoes, sliced in half vertically and seeds removed
- Salt and pepper
- 5 tbsp. olive oil
- 1/2 cup unseasoned bread crumbs (or crushed pretzels)
- Grated zest of 1/2 lemon
- 2 tsp finely chopped fresh rosemary
- 2 tbsp. grated Parmesan
- 4 chicken cutlets, pounded thin
- 1 handful fresh baby arugula
- 2 small baguettes, cut in half lengthwise
Directions
-
Preheat oven to 200. Place the tomatoes, cut-side up, on a baking sheet lined with nonstick foil. Season with the salt and pepper, drizzle with 3 tbsp. of the oil, and bake for 6 hours. Remove and let cool.
-
Preheat oven to 425.
-
In a small pan, combine the bread crumbs, lemon zest, rosemary, Parmesan, the remaining oil, and more salt and pepper. Press the cutlets firmly into the bread-crumb mixture.
-
Transfer them to a pan lined with nonstick foil and bake until browned and firm, 15-20 minutes. Remove and let cool, then assemble with the arugula and baguette as shown.