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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 boneless, skinless organic chicken-breast cutlet (about 8 oz)
2 tbsp flour
1 large egg, lightly beaten (overbeating creates air bubbles that prevent the bread crumbs from sticking)
1/2 cup seasoned bread crumbs
Canola or peanut oil for frying
Semolina soft hero roll with sesame seeds, ends trimmed, and split horizontally
Sauce (see below)
2 tbsp grated pecorino
1/4 cup (4 oz) shredded buffalo mozzarella
Dredge chicken breast in flour (knocking off excess), dip in egg (dripping off excess), and press in bread crumbs (must be thoroughly coated at each step). In a saute pan over medium to high heat, add 1/4 inch of oil.
When a pinch of breading sizzles on contact, fry breaded cutlet (lowering heat if necessary) until golden brown and cooked through, about 3 minutes on each side. (Check for doneness by making a tiny cut in thickest part of breast.) Place open roll on foil-covered sheet pan and lightly toast under preheated broiler.
Lightly coat upper and lower halves with sauce and arrange cutlet on bottom half, cutting to fit if necessary. Top with sauce, grated pecorino, and buffalo mozzarella. Transfer to preheated 350 degree oven until cheese is melted, about 2 or 3 minutes. Set top in place and serve.
Sauce
1/4 cup spicy Italian sausage, out of casing and crumbled
2 cloves garlic, minced
1 cup white onion, minced
2 tsp fennel seed
2 basil leaves, chopped
1 can (14 1/2 oz) crushed organic tomatoes
Coarse salt and ground black pepper to taste
In a medium sauce pot over low to medium heat, cook sausage. Strain off fat, add garlic, onion, fennel seed, and basil, and cook until softened. Add tomatoes and simmer over low heat until thickened, about 30 minutes. Season to taste.
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CHICKEN-PARM HERO WITH SAUSAGE
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 boneless, skinless organic chicken-breast cutlet (about 8 oz)
2 tbsp flour
1 large egg, lightly beaten (overbeating creates air bubbles that prevent the bread crumbs from sticking)
1/2 cup seasoned bread crumbs
Canola or peanut oil for frying
Semolina soft hero roll with sesame seeds, ends trimmed, and split horizontally
Sauce (see below)
2 tbsp grated pecorino
1/4 cup (4 oz) shredded buffalo mozzarella
Dredge chicken breast in flour (knocking off excess), dip in egg (dripping off excess), and press in bread crumbs (must be thoroughly coated at each step). In a saute pan over medium to high heat, add 1/4 inch of oil.
When a pinch of breading sizzles on contact, fry breaded cutlet (lowering heat if necessary) until golden brown and cooked through, about 3 minutes on each side. (Check for doneness by making a tiny cut in thickest part of breast.) Place open roll on foil-covered sheet pan and lightly toast under preheated broiler.
Lightly coat upper and lower halves with sauce and arrange cutlet on bottom half, cutting to fit if necessary. Top with sauce, grated pecorino, and buffalo mozzarella. Transfer to preheated 350 degree oven until cheese is melted, about 2 or 3 minutes. Set top in place and serve.
Sauce
1/4 cup spicy Italian sausage, out of casing and crumbled
2 cloves garlic, minced
1 cup white onion, minced
2 tsp fennel seed
2 basil leaves, chopped
1 can (14 1/2 oz) crushed organic tomatoes
Coarse salt and ground black pepper to taste
In a medium sauce pot over low to medium heat, cook sausage. Strain off fat, add garlic, onion, fennel seed, and basil, and cook until softened. Add tomatoes and simmer over low heat until thickened, about 30 minutes. Season to taste.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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