FRIED CHICKEN PARM SANDWICHES WITH PICKLED CHERRY PEPPERS
4 chicken thighs (boneless, skinless)
1 cup all-purpose flour (for dredging)
2 eggs (beaten)
1 cup panko breadcrumbs
1/4 cup olive oil
1 ball fresh mozzarella (8 ounces, sliced)
4 soft sesame seed buns (split and toasted)
1 jar marinara sauce (warmed)
1/2 cup Parmesan (freshly grated)
1/2 pound caciocavallo cheese (freshly grated)
1 cup pickled cherry peppers (stems removed, sliced)
salt and freshly ground pepper (to taste)
On a plastic cutting board, lay out chicken and cover with plastic wrap. Using a meat mallet, pound to an even thickness.
In a shallow bowl, add the flour and season with salt and pepper. In separate shallow bowls, add the eggs and the panko breadcrumbs, and season with salt and pepper. Dredge the chicken in the flour, shaking to remove excess. Then coat in eggs, letting the excess drip away. Coat in panko breadcrumbs.
In a large, high-sided skillet, add olive oil and place over medium heat. Once hot, add the breaded chicken thighs. Cook until golden-brown, about 4 minutes. Flip and cook until golden brown on both sides and cooked through in the center, about 4-5 more minutes. In the last 2-3 minutes of cooking, place a couple slices of mozzarella on top of each piece of chicken. Remove to a paper towel-lined plate.
On bottom of toasted bun, add fried chicken thigh. Cut the chicken to fit the bun if it is too big. Top chicken with some warm Marinara sauce, Parmesan, caciocavallo and pickled cherry peppers. Enjoy!
Tip: if you can’t find caciocavallo cheese, use an aged Provolone!