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Ingredients

• 1/2 c. mayonnaise
• 4 T. fresh lemon juice, divided
• 5 T. olive oil, divided
• 1/3 c.chopped shallots
• 3 garlic cloves, minced
• Pinch of dried crushed red pepper
• 1/2 c. dry white wine
• 2 (14 1/2 ounce) cans diced tomatoes with basil, garlic, and oregano
• 1/2 c. all-purpose flour
• Pinch of cayenne pepper
• 3 large eggs
• 1 c. grated Romano or parmesan cheese, divided
• 2 T. thinly sliced fresh basil leaves
• 3 T. butter
• 4 large skinless, boneless chicken breast halves, cut horizontally in half
• 2 (4-inch) pieces baguette, halved horizontally (I used a sour dough baguette)
• 4 c. fresh spinach (about 2 ounces)
• extra virgin olive oil (for drizzling)

Description

This Dish Is Everything In One Dish: Sauteed Chicken Cutlets Topped With Fresh Spinach And Drizzled With Lemon Aioli. The Recipe Came From The Tasting Room In Omaha, NE. I Had So Much Fun Making All The Different Steps That Created The One Flavorful *and*

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