Chicken Cutlet Sandwich

• 1/2 cup flour, seasoned with salt and pepper
• 1 None egg, lightly beaten
• 1 cup dried breadcrumbs
• 2 None boneless skinless chicken breasts, halved horizontally
• 2 tbsp olive oil
• 1 tbsp butter
• 4 None focaccia rolls, halved
• 4 slices Cheddar cheese
• 1/3 cup mayonnaise
• 8 None lettuce leaves
• 2 None tomatoes, sliced

1. Place flour, egg and breadcrumbs in 3 separate shallow bowls. Lightly coat chicken in flour; shake off excess. Dip in egg, then crumbs, pressing firmly. Place on a tray and refrigerate for 15 mins.
2. Preheat the oven to 350u0b0F. Line a baking pan with foil.
3. Heat oil and butter in a large skillet on medium heat. Add chicken and cook for 2-3 mins each side, until golden. Drain on paper towels. Place on prepared pan. Bake for 5-10 mins until cooked through.
4. Meanwhile, preheat broiler to high. Toast focaccia halves. Place a cheese slice on top half of each roll. Broil for 1-2 mins, until melted.
5. Spread mayonnaise on bottom half of each roll. Layer with lettuce, tomato, chicken and top half of roll.

flour, egg, breadcrumbs, chicken breasts, olive oil, butter, focaccia rolls, cheddar cheese, mayonnaise, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/30381 (may not work)