Friday, May 25, 2012

Chef Chuck's Chicken Bacon Sandwich

Pollo e Pancetta Panino

A satisfying chicken and bacon sandwich, perfect for the holiday weekend.  I tenderized the chicken breast cutlet then dipped it in an egg bath and Italian seasoned breadcrumbs. Perfectly fried, topped off with a slice of provolone cheese, crisp grilled bacon, roasted red peppers and grilled zucchini.  The dressing was a mayo basil spread and I chose a ciabatta roll to contain all this goodness!

Chicken Bacon Sandwich

4 chicken breast cutlets
1 egg
1/2 cup breadcrumbs
vegetable oil
4 slices provolone cheese
red roasted peppers
1 zucchini, sliced thin
8 slices bacon
mayo
a few basil leaves
salt and pepper
olive oil

Wash and pat dry chicken, beat egg in a shallow bowl add salt and pepper.  In another shallow bowl add breadcrumbs.  Dip chicken in egg then breadcrumbs, set aside.  Grill bacon, set aside, grill zucchini and brush olive oil, salt and pepper on each slice.  Heat oil in a frying pan and cook chicken about 3 minutes on each side.  Mix mayo and chopped basil together.  Now it's time to assemble sandwich, first spread mayo on both sides of roll add chicken, provolone, red pepper, bacon and zucchini.
Makes 4 sandwiches.
Ricette by Chef Chuck's Cucina









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