Ingredients

Method

1. 1

   In a food processor, combine the fresh basil, Brazil nuts, sun-dried tomatoes, and garlic cloves.

2. 2

   Squeeze in the juice of half a lemon.

3. 3

   Add the grated Parmesan cheese, about 1/4 cup of olive oil, and the mayonnaise.

4. 4

   Blend the ingredients, slowly drizzling in more olive oil until the sauce is smooth and creamy. Set aside.

5. 5

   Place the chicken breast on a cutting board and cover it with plastic wrap.

6. 6

   Use a meat mallet to pound the chicken until it is thin and even in thickness.

7. 7

   Remove the plastic wrap, drizzle the chicken with olive oil, and season both sides with salt and pepper.

8. 8

   Set up a breading station with two shallow trays. Whisk the eggs in one tray and place the panko breadcrumbs in the other.

9. 9

   Dip the chicken cutlet into the egg wash, ensuring it's fully coated.

10. 10

    Transfer the chicken to the breadcrumbs and press firmly on both sides to create a thick, even crust.

11. 11

    Pour a generous layer of olive oil into a skillet and heat it over medium-high heat.

12. 12

    Carefully place the breaded chicken cutlet into the hot oil.

13. 13

    Fry for 2-3 minutes per side, until golden brown and crispy. Once cooked, remove from the skillet and set on a wire rack to drain.

14. 14

    Slice the ciabatta roll in half and spread a generous layer of the pesto mayo on the bottom slice.

15. 15

    Place the fried chicken cutlet on top of the mayo.

16. 16

    Top the chicken with two balls of burrata cheese and gently break them open.

17. 17

    Drizzle with hot honey and a little extra olive oil.

18. 18

    Add a spoonful of plain pesto (optional) over the burrata.

19. 19

    Place the top half of the ciabatta roll on, slice the sandwich in half, and serve immediately.