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A chicken sandwich with pesto sauce is cut in half and stacked on a plate, surrounded by potato chips.
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5 from 1 vote

Goat Cheese Pesto Chicken Sandwich

With a golden breaded chicken cutlet and a creamy goat cheese pesto spread, it's fancy enough to impress but still easy enough to make for lunch on the go.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4
Author: Julie Chiou

Ingredients 

  • ¾ cup (90 g) Italian seasoned breadcrumbs
  • 2 eggs
  • ¼ cup (59 ml) buttermilk
  • 4 pieces chicken tenderloins pounded out to thin, flat
  • 2 tablespoons olive oil divided
  • Salt and pepper to taste
  • 4 ounces (113 g) goat cheese softened
  • 4 tablespoons basil pesto homemade or store-bought
  • Large loaf of bread cut in half then half again lengthwise for two sub rolls

Instructions

  • In two separate shallow containers, add the breadcrumbs to one container and whisk the eggs and buttermilk together in the other.
    3/4 cup Italian seasoned breadcrumbs, 2 eggs, 1/4 cup buttermilk
    A flat lay of raw chicken breasts, eggs with milk in a bowl, bread crumbs, pesto, olive oil, egg shells, salt, and a whisk on a light surface.
  • Take a piece of the flattened chicken tenderloin and dip both sides in the egg/milk mixture, then cover in breadcrumbs. Shake to remove the excess. Repeat until all the chicken pieces have been covered in breadcrumbs.
    4 pieces chicken tenderloins
    Two bowls: one with raw chicken in beaten egg, the other with chicken coated in breadcrumbs. Eggshells and a small bowl of melted butter are nearby.
  • In a large skillet, over medium high, add 1 tbsp. of olive oil in the skillet then place two chicken pieces into the skillet. Let it get nice and brown on one side before flipping, about 2 minutes. Season with salt and pepper, to taste. Repeat with the other two chicken pieces and 1 tbsp. of olive oil. Place cooked chicken on a plate and set aside.
    2 tablespoons olive oil, Salt and pepper
    Two breaded and pan-fried chicken breasts cooking in a black skillet, with small bowls of salt, pesto, and cheese nearby.
  • In a small bowl, mix together softened goat cheese and basil pesto.
    4 ounces goat cheese, 4 tablespoons basil pesto
    A white bowl filled with thick pesto with a white spatula resting inside.
  • Using a knife, spread half of the goat cheese pesto mixture onto one side of the bread then place two chicken cutlets onto the other side of the bread. Press both sides together and cut in half. Repeat with the other chicken cutlets and bread.
    Large loaf of bread
    A sandwich being assembled with crusty bread, a layer of pesto, and a piece of breaded, fried cutlet, alongside extra bread, pesto spread, and a small bowl of salt.
  • The warmth from the chicken cutlets should melt the goat cheese mixture and give it a nice creamy consistency.
  • Serve warm.

Nutrition

Serving: 1 sandwich (535.5 grams) | Calories: 323 kcal | Carbohydrates: 18 g | Protein: 13 g | Fat: 22 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 0.01 g | Cholesterol: 99 mg | Sodium: 593 mg | Potassium: 114 mg | Fiber: 1 g | Sugar: 3 g

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