Spicy Parmesan Chicken Sandwich

Name: Spicy Parmesan Chicken Sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: THE SAUCE; 1/4 c mayonnaise; 1 Tbsp adobo sauce; THE CHICKEN PARMESAN; 2 medium boneless, skinless chicken breasts, about 6 ounces each; 1/2 c flour, all-purpose; 1 tsp salt, kosher variety, or to taste; 1 tsp black pepper, freshly ground, or to taste; 2 large eggs; 2 Tbsp adobo sauce; 1 c japanese breadcrumbs, panko; 1/4 c parmesan cheese, freshly grated; 1/4 c grapeseed, or vegetable oil; THE ASSEMBLY; 2 Tbsp sweet butter, unsalted, melted; 4 slice nice thick bread; 2 slice swiss cheese, i prefer lacy swiss; 1/2 c your favorite coleslaw

By Andy Anderson !
@ThePretentiousChef

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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

14 Comments

Serves:

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

THE SAUCE
1/4 c

mayonnaise
1 Tbsp

adobo sauce
THE CHICKEN PARMESAN
2 medium

boneless, skinless chicken breasts, about 6 ounces each
1/2 c

flour, all-purpose
1 tsp

salt, kosher variety, or to taste
1 tsp

black pepper, freshly ground, or to taste
2 large

eggs
2 Tbsp

adobo sauce
1 c

japanese breadcrumbs, panko
1/4 c

parmesan cheese, freshly grated
1/4 c

grapeseed, or vegetable oil
THE ASSEMBLY
2 Tbsp

sweet butter, unsalted, melted
4 slice

nice thick bread
2 slice

swiss cheese, i prefer lacy swiss
1/2 c

your favorite coleslaw
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How to Make Spicy Parmesan Chicken Sandwich

Step-by-Step

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.