Chicken Parm Sandwich

A bright take on Chicken Parm: whole basil leaves, grated heirloom tomatoes, burrata.  A killer summer sandwich. 

yields 4 sandwiches

Fried Chicken Breasts:

  • 4 boneless skinless chicken breasts, pounded thin
  • 1 C flour
  • 4 eggs
  • 4 C panko bread crumbs
  • 1 C shredded parmesan cheese
  • 1 C canola oil

Prepare you fry station in this order: flour seasoned with salt & pepper, eggs beaten and seasoned with salt & pepper, panko combined with parm and seasoned with salt and pepper.  Add oil to a fry pan, and heat to 300°F.  Once oil has reached temp; season a chicken breast, dredge in flour, then eggs, then panko parm and place in fry pan.  Cook for until golden brown, flip breast.  Continue cooking until chicken reaches 155°F (about 8-10 minutes)- it will reach 165°F at rest.  Set breast aside on cooling rack or paper towels; season with salt and pepper. Repeat process with remaining chicken breasts.  

Chicken Parm Sandwich Assembly:

  • 4 brioche buns
  • 1 T unsalted butter
  • 1 bunch basil leaves
  • 2 large tomatoes (preferably heirloom)
  • 1 burrata cheese

Pre-heat oven to 400°F.  Cut the very end off of each tomato.  Place a box grater on to a plate; place the cut side of the tomato against the largest holes and grate directly onto the plate.  Discard the peel, and season the tomato pulp with salt and pepper.  In a cast iron pan, melt butter, and toast all brioche buns.  Place burrata on a plate; divide burrata cheese into four sections while remaining on the plate. (curd with start to spill out) Cover a small cookie sheet with foil.  Place all fried chicken breasts on foil.  Spoon 1/4 of the burrata (curds and all) on to each chicken breast.  Place sheet in oven.  Once burrata has just started to bubble and melt, pull chicken out.  

For each sandwich:  Place 5-6 whole basil leaves on bottom brioche bun. Place chicken breast with burrata directly on top.  Spoon the grated tomato on top of the chicken.  Finish with the top brioche bun.

Pairing:

beer: Pilsner.  Ideally look for something on the hoppy side; it'll help cut through the fattiness of the fried chicken and the burrata.  Pilsners often have citrus and floral notes, which really amplify the acidity of the grated tomato.  Some beers to look for: Peak Organic Fresh Cut, Victory Prima Pils.

cocktail: Corleone Cooler