for the chicken cutlets:
boneless chicken breasts, sliced thin (see this post here on how to cut the chicken into thin slices)
2 eggs, mixed with 1/4 cup milk and S&P
2 cups Italian seasoned bread crumbs
canola and olive oil, for frying
for the Caprese Salad:
vine ripe tomatoes
fresh basil leaves
extra virgin olive oil
for the aioli (recipe adapted from allrecipes.com):
1/2 cup mayonnaise
2 cloves garlic, minced finely
juice of half a lemon
pinch of salt, pepper
First, make the aioli by mixing together all the ingredients. Place in fridge until ready to use.
Next, make the chicken cutlets.
this post where I show how to cut the chicken into thin pieces). FYI, I made two dozen mini sandwiches so there is a lot of every ingredient going on here. You probably don't need to make as much if you are just making these for your family :)
Drain the cutlets on a brown paper bag. It will absorb any extra oil. Sprinkle a little salt right over the cutlets while they are hot. Continue with remaining cutlets, until they are all breaded and fried. Now set them aside until you are ready to assemble your sandwich.
Slice the fresh mozzarella into thick rounds, and cut the bigger rounds into halves (if you are making full size sandwiches you may want to leave them big, but mine were for mini sandwiches so I cut the rounds in half). Do the same with the vine ripe tomatoes and stack the tomato slices on top of the mozzarella. Place a whole basil leave on top of the tomato. I love the smell of fresh basil.