Spicy Parmesan Chicken Sandwich
By
Andy Anderson !
@ThePretentiousChef
7
In the test kitchen… hungry with nothing to do… Check the fridges, and dry storage and came up with some chicken breasts, and a bit of this and that.
So, how about a nice spicy chicken Parmesan sandwich… I’m combining a bit of Italy with a bit of Mexico. I’m using adobo sauce in this recipe, and this sauce has, what I call, a lingering, persisting heat. But combined with the other ingredients blends together without too much heat.
Well, you ready… Let’s get into the kitchen.
So, how about a nice spicy chicken Parmesan sandwich… I’m combining a bit of Italy with a bit of Mexico. I’m using adobo sauce in this recipe, and this sauce has, what I call, a lingering, persisting heat. But combined with the other ingredients blends together without too much heat.
Well, you ready… Let’s get into the kitchen.
Ingredients
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THE SAUCE
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1/4 cmayonnaise
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1 Tbspadobo sauce
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THE CHICKEN PARMESAN
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2 mediumboneless, skinless chicken breasts, about 6 ounces each
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1/2 cflour, all-purpose
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1 tspsalt, kosher variety, or to taste
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1 tspblack pepper, freshly ground, or to taste
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2 largeeggs
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2 Tbspadobo sauce
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1 cjapanese breadcrumbs, panko
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1/4 cparmesan cheese, freshly grated
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1/4 cgrapeseed, or vegetable oil
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THE ASSEMBLY
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2 Tbspsweet butter, unsalted, melted
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4 slicenice thick bread
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2 sliceswiss cheese, i prefer lacy swiss
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1/2 cyour favorite coleslaw
How to Make Spicy Parmesan Chicken Sandwich
- GATHER YOUR INGREDIENTS.
- Place the chicken breasts between two pieces of cling wrap, or parchment paper.
- Pound with a mallet until the chicken is an even thickness.
- Chef’s Note: You could also use the bottom of a heavy skillet. WACK!!!
- Combine the mayonnaise and 1 tablespoon of adobo sauce, and reserve.
- Combine the flour, salt, and pepper, (to taste) then and add to a bowl or plate.
- Whisk together the adobo sauce, and eggs, and place into another bowl or plate.
- Combine the panko breadcrumbs with the Parmesan cheese in a third bowl or plate.
- Chef’s Note: Salt & pepper the chicken before beginning the next step.
- Take one of the chicken breasts and througouly coat with the flour.
- Move to the egg mixture, and dip in until coated.
- Finally, coat with the panko breadcrumbs.
- Chef’s Note: Repeat for the other chicken breast.
- Chef’s Tip: Allow the chicken breasts to rest for 10 minutes.
- Add the oil to a large skillet over medium heat.
- Chef’s Note: Allow the oil to heat up until it begins to shimmer.
- Add the chicken breasts.
- Cook two minutes per side, or until golden brown.
- Reserve the chicken; wipe out the skillet, and return to heat.
- Brush the butter on bother sides of the bread.
- Toast in the pan until nice and brown, about 2 minutes per side.
- Place a rack in the upper-middle position, and set the oven to broil.
- Spread half the mayo/adobo sauce over two of the toasted bread slices.
- Add a cutlet to each slice of bread.
- Add the Swiss cheese.
- Place the cutlets on a baking sheet, and place in the broiler until the cheese begins to melt, about 2 to 3 minutes.
- Remove from broiler, and then add the coleslaw.
- Top with the remaining piece of toasted bread, and serve while still warm… maybe with a side of my awesome sweet potato chips. Enjoy.
- Keep the faith, and keep cooking.
