spicy parmesan chicken sandwich
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.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- THE SAUCE
- 1/4 cup mayonnaise
- 1 tablespoon adobo sauce
- THE CHICKEN PARMESAN
- 2 medium boneless, skinless chicken breasts, about 6 ounces each
- 1/2 cup flour, all-purpose
- 1 teaspoon salt, kosher variety, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 2 large eggs
- 2 tablespoons adobo sauce
- 1 cup japanese breadcrumbs, panko
- 1/4 cup parmesan cheese, freshly grated
- 1/4 cup grapeseed, or vegetable oil
- THE ASSEMBLY
- 2 tablespoons sweet butter, unsalted, melted
- 4 slices nice thick bread
- 2 slices swiss cheese, i prefer lacy swiss
- 1/2 cup your favorite coleslaw
How To Make spicy parmesan chicken sandwich
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Step 1GATHER YOUR INGREDIENTS. -
Step 2Place the chicken breasts between two pieces of cling wrap, or parchment paper.
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Step 3Pound with a mallet until the chicken is an even thickness.
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Step 4Chef’s Note: You could also use the bottom of a heavy skillet. WACK!!!
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Step 5Combine the mayonnaise and 1 tablespoon of adobo sauce, and reserve.
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Step 6Combine the flour, salt, and pepper, (to taste) then and add to a bowl or plate.
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Step 7Whisk together the adobo sauce, and eggs, and place into another bowl or plate.
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Step 8Combine the panko breadcrumbs with the Parmesan cheese in a third bowl or plate.
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Step 9Chef’s Note: Salt & pepper the chicken before beginning the next step.
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Step 10Take one of the chicken breasts and througouly coat with the flour.
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Step 11Move to the egg mixture, and dip in until coated.
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Step 12Finally, coat with the panko breadcrumbs.
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Step 13Chef’s Note: Repeat for the other chicken breast.
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Step 14Chef’s Tip: Allow the chicken breasts to rest for 10 minutes.
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Step 15Add the oil to a large skillet over medium heat.
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Step 16Chef’s Note: Allow the oil to heat up until it begins to shimmer.
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Step 17Add the chicken breasts.
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Step 18Cook two minutes per side, or until golden brown.
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Step 19Reserve the chicken; wipe out the skillet, and return to heat.
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Step 20Brush the butter on bother sides of the bread.
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Step 21Toast in the pan until nice and brown, about 2 minutes per side.
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Step 22Place a rack in the upper-middle position, and set the oven to broil.
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Step 23Spread half the mayo/adobo sauce over two of the toasted bread slices.
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Step 24Add a cutlet to each slice of bread.
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Step 25Add the Swiss cheese.
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Step 26Place the cutlets on a baking sheet, and place in the broiler until the cheese begins to melt, about 2 to 3 minutes.
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Step 27Remove from broiler, and then add the coleslaw.
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Step 28Top with the remaining piece of toasted bread, and serve while still warm… maybe with a side of my awesome sweet potato chips. Enjoy.
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Step 29Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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