Spicy Parmesan Chicken Sandwich
THE CHICKEN PARMESAN
boneless, skinless chicken breasts, about 6 ounces each
salt, kosher variety, or to taste
black pepper, freshly ground, or to taste
japanese breadcrumbs, panko
parmesan cheese, freshly grated
grapeseed, or vegetable oil
sweet butter, unsalted, melted
swiss cheese, i prefer lacy swiss
your favorite coleslaw
1GATHER YOUR INGREDIENTS.
2Place the chicken breasts between two pieces of cling wrap, or parchment paper.
3Pound with a mallet until the chicken is an even thickness.
4Chef’s Note: You could also use the bottom of a heavy skillet. WACK!!!
5Combine the mayonnaise and 1 tablespoon of adobo sauce, and reserve.
6Combine the flour, salt, and pepper, (to taste) then and add to a bowl or plate.
7Whisk together the adobo sauce, and eggs, and place into another bowl or plate.
8Combine the panko breadcrumbs with the Parmesan cheese in a third bowl or plate.
9Chef’s Note: Salt & pepper the chicken before beginning the next step.
10Take one of the chicken breasts and througouly coat with the flour.
11Move to the egg mixture, and dip in until coated.
12Finally, coat with the panko breadcrumbs.
13Chef’s Note: Repeat for the other chicken breast.
14Chef’s Tip: Allow the chicken breasts to rest for 10 minutes.
15Add the oil to a large skillet over medium heat.
16Chef’s Note: Allow the oil to heat up until it begins to shimmer.
17Add the chicken breasts.
18Cook two minutes per side, or until golden brown.
19Reserve the chicken; wipe out the skillet, and return to heat.
20Brush the butter on bother sides of the bread.
21Toast in the pan until nice and brown, about 2 minutes per side.
22Place a rack in the upper-middle position, and set the oven to broil.
23Spread half the mayo/adobo sauce over two of the toasted bread slices.
24Add a cutlet to each slice of bread.
26Place the cutlets on a baking sheet, and place in the broiler until the cheese begins to melt, about 2 to 3 minutes.
27Remove from broiler, and then add the coleslaw.
28Top with the remaining piece of toasted bread, and serve while still warm… maybe with a side of my awesome sweet potato chips. Enjoy.
29Keep the faith, and keep cooking.
Originally Posted: Fri, Sep 18, 2015