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1
For the sundried tomato pesto: Put the sundried tomatoes and their oil in a food processor along with the basil, Parmesan and salt.
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2
Process to combine.
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3
For the chicken Parmesan: Season the chicken cutlets on both sides with the salt and pepper.
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4
Cut them in half crosswise.
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5
Using 3 wide, shallow bowls, place the flour in the first bowl, beaten eggs in the second, and combine the panko, Parmesan and oregano in the third.
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6
Heat the oil in a large skillet over medium-high heat.
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7
Dredge the chicken pieces in the flour to coat lightly, shaking off the excess.
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8
Dip the chicken into the egg and then into the panko mixture, pressing gently to adhere the crust to the chicken.
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9
Add the chicken to the skillet and cook until golden brown on the first side, 3 to 4 minutes.
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10
Gently flip all of the chicken over and layer 1 mozzarella slice on top.
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11
Cook until the second side is golden brown and the mozzarella has melted, about 4 more minutes.
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12
Transfer the chicken to a serving platter, mozzarella-sides up.
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13
Spread about 1 tablespoon of Sundried Tomato Pesto on top.
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14
Put a tomato slice on 8 of the pieces, and then top them with the remaining 8 pieces, mozzarella sides down, to make little sandwiches.
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15
Serve immediately.
