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MARIO BATALI AND CARLA HALL Italian Frico-Fried Chicken Sandwiches

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Make a gourmet chicken sandwich in no time!

8 chicken tenders (breaded & cooked, frozen & thawed, sliced in half lengthwise)
1 cup Parmesan cheese (grated)
3 tablespoons extra-virgin olive oil
2 cloves garlic (sliced)
1 pinch red chile flakes
1 bunch broccoli rabe (chopped into 1/2-inch pieces)
1/4 cup pickled cherry peppers (stems removed)
1-2 tablespoons red wine vinegar
1 jar marinara sauce (store bought)
1 cup basil leaves (roughly chopped)
8 hot dog buns
1/2 pound provolone cheese
kosher salt and freshly ground black pepper (to taste)

Place a large, nonstick pan over medium heat. Add the Parmesan cheese in an even layer. Place the sliced chicken tenders, cut-side-down on the cheese, in an even layer. Cook until the cheese turns crisp and golden, and has become a solid layer of cheese. Carefully flip the frico-fried chicken in the pan and cook until golden brown on the other side and warmed through.
Meanwhile, place a large sauté pan over medium-high heat. Add 2 tablespoons of olive oil, garlic and chile flakes. Sauté for 1 minute, until fragrant. Add the broccoli rabe and season with salt and pepper. Sauté until tender, about 5-7 minutes. Add the cherry peppers and vinegar, and sauté until tender, about 2 more minutes.
In a small pot, add the marinara sauce and place over medium heat. Once hot, add the basil leaves.
Preheat griddle or skillet over medium heat. Add a tablespoon of olive oil and place the buns on top. Toast buns on top and sides until golden. Remove to a cutting board. Open buns and top with a few pieces of provolone cheese. Top with some tomato-basil sauce, some sautéed broccoli rabe, a couple pieces of fried chicken and a little more sauce.

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