This recipe yields two sandwiches.
- 1/4 c. extra virgin olive oil
- 1 t. black pepper
- 1 t. red pepper flakes, divided
- 1/8 c. bread crumbs
- 1/8 c. Flour
- 2 chicken breasts, flattened to 1/4"
- 1/4 c. red onion, thinly sliced
- 1/4 c. tomato sauce
- 1 T ketchup
- 2 oz. pecorino cheese, thinly sliced
- 1 small tomato, sliced
- Small handful mixed greens
- 4 slices bread
- Combine the olive oil with half of both the black pepper and red pepper flakes in a small sauté pan on low to medium-low heat. The key is to gently infuse the pepper flavors with the oil, not to heat the oil to smoking point.
- On a plate, mix together the bread crumbs, flour and the remaining black pepper and red pepper flakes
- Dredge the chicken pieces through the dry mix so they are well coated
- Bring the sauté pan up to medium
- Place the chicken breasts in the pan. You may have to do these one at a time, depending on the size of the pan.
- The chicken will only need a couple minutes on both sides. Remove from the pan and place on a plate covered in paper towel to absorb the excess oil.
- Add the onions to the remaining oil and sauté until tender
- Carefully strain some of the excess oil from the pan (leave some for the sauce)
- Add the tomato sauce and ketchup to the onions and reduce heat to a simmer
- Remove the sauce from heat when the desired consistency is achieved (feel free to season to taste during the reduction process)
- Layer the sandwiches with the chicken, cheese, sauce, tomatoes and mixed greens
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