Chicken Vegetable Pita Sandwiches

Ingredients

• 2 pita breads
• 4 tsp oil
• 1 Garlic clove
• 4 chicken cutlets
• 1 ball mozzarella
• 0.5 green bell pepper
• 1 small tomato
• 2 leaves radicchio
• 8 leaves endive salad
• 1 Shallot
• 2 tbsp oil
• Salt
• Pepper

Instructions

1. 1.

   Split the pita breads in half and cut them crosswise. Drizzle the halves with oil, split the garlic clove and rub it into the bread.

2. 2.

   Season the cutlets with salt and pepper. Wash, clean, halve, deseed, remove the white skin of the bell pepper and dice it small; blanch the tomatoes for a few seconds, cool, peel, quarter, seed and dice very finely. Peel the shallot and finely chop it together with the radicchio. Wash and dry the endive leaves.

3. 3.

   Heat one tablespoon of oil in a pan and sauté the vegetables in one pan, while frying the chicken cutlets in the other. At the same time toast the pita on the cut side up in a preheated oven at 200°C for about 3‑4 minutes. Drain the mozzarella and slice it into eight pieces; place two slices on each cutlet, cover the pan with a lid and let the cheese melt slightly. Spread the vegetables over the cutlets with mozzarella. Remove the bread from the oven, top the underside with salad, add the chicken cutlets and close with another piece of bread, serve hot or cold.