Spicy Parmesan Chicken Sandwich

By Andy Anderson !
@ThePretentiousWichitaChef

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 votes

Comments:

9 Comments

Serves:

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1/4 c: mayonnaise
1 Tbsp: adobo sauce
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
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

How to Make Spicy Parmesan Chicken Sandwich

Step-by-Step

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.
25Add the Swiss cheese.
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.