Italian Chicken Cutlet Sandwich

Directions

1. Preheat the Blackstone griddle to medium-low heat (375°F). Season the chicken lightly with salt and pepper on both sides. In one shallow bowl, whisk together the eggs, grated garlic, Tuscan Herb seasoning, and half of the Parmesan cheese. In a separate shallow plate, combine the breadcrumbs with the remaining Parmesan cheese. Dredge each chicken cutlet into the egg wash, then coat it evenly with the breadcrumb mixture.
2. Drizzle oil onto the griddle and add the chicken cutlets. Gently shallow fry for 3-4 minutes per side, adding more oil as needed, until the chicken is golden brown and cooked through. Once done, remove the chicken from the griddle and let it rest for 5-10 minutes.
3. While the chicken rests, preheat the Blackstone pizza oven to low heat, or set up a warming rack on the griddle to use in place of the pizza oven. Slice the chicken cutlets and place them into the seeded Italian rolls. Add a thin layer of vodka sauce and some grated Parmesan cheese. Toast the sandwiches in the pizza oven for about 2-3 minutes or on the griddle with the warming rack and a dome for 5-6 minutes, until the bread is toasted and the sauce is heated.
4. Once toasted, layer each sandwich with fresh basil, prosciutto, torn burrata cheese, pesto, and a drizzle of balsamic glaze. Serve and enjoy!