Pesto Chicken Parm
Ingredients:
Bread:
Tangzhong:
· 4 tbsp Whole Milk (60g)
· 2 tbsp Water (25g)
· 2 tbsp Bread Flour (20g)
Dough:
· 1 tbsp Instant Yeast (9g)
· ½ cup Whole Milk (95°)
· 2.5 cups Bread Flour (320g)
· 1 tsps Sea Salt (8g)
· 2.5 tbsp Sugar (40g)
· 1 Eggs
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Tomato Sauce:
· ½ Diced Onion
· 2 Garlic Cloved Minced
· ¼ Pd Diced Pancetta
· 1 Can San Marzano Tomatoes
· Fresh Basil & Parsley
· Extra Virgin Olive Oil
· Red Pepper
· Salt & Pepper to Taste
Pesto:
· 2 handful Fresh Basil
· 1 Garlic Clove
· Juice of ½ Lemon
· ¼ Cup Extra Virgin Olive Oil
· 2 tbs Pine Nuts
· ¼ Cup Grated Parmesan
Chicken Parm:
· 1-2lbs Chicken Breast Cutlets
· 1 Cup All Purpose flour
· 2 Cups Bread Crumbs
· 2 Eggs
· Mozzarella Cheese
· Parmesan Cheese
· Salt & Pepper to Taste
Bread:
1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste form
2. In a bowl combine the yeast, milk and sugar. Stir and set aside until bloomed (5-8 minutes)
3. Once bloomed, stir with the whole egg and egg yolk
4. In the bowl of a stand mixer, add in the dry ingredients, Tangzhong paste, followed by the yeast mixture. Mix on low until fully incorporated
5. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time
6. Mix for an additional 5-7 minutes or until a perfectly smooth dough ball forms
7. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1 hour
8. Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.
9. Place the dough balls onto a parchment line baking sheet
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Tomato Sauce:
1. One medium low heat, cook the pancetta in evoo just until it begins to crisp up
2. Then add in the dice onion. Cook for 2 minutes before adding in the garlic, red pepper and a pinch of salt. Cook for an additional 5 minutes
3. Pour in the can of tomatoes and fresh herbs. Place on the top and let stew for at least 30 minutes
Pesto:
1. Place all ingredients into a food processor mortar and pestle. Grind to your desired consistency
Chicken Parm:
1. Season the chicken with salt and pepper
2. Create a 3 stage dredge station: one bowl with seasoned all purpose flour, one with seasoned scrambled eggs and the final with bread crumbs and optional parmesan cheese
3. Dip the chicken into the flour, then egg wash, then breadcrumbs. Repeat with each peace. Place each breaded piece onto a tray line with more breadcrumbs to prevent sticking
4. Shallow Fry in 350℉ oil for 5 minutes or until internal temperature reached 165℉
5. Place onto a wire rack. Top each piece of chicken with a scoop of the pesto, tomato sauce and two pieces of mozzarella cheese and a generous amounted of grated parm
6. Broil for 5 minutes or until the cheese is beautifully browned
Pesto Chicken Parm Sandwich:
1. To construct the sandwich, place down your toasted bottom bun with a dab of the tomato sauce, followed by a monstrous piece of chicken parm, more tomato sauce and the toasted top bun. Enjoy!
