Pesto Chicken Parm Sandwich
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 Egg
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Tomato Sauce:
· 1 Can Crush San Marzano Tomatoes
· 4 tbs Extra Virgin Olive Oil
· 1 Can Tomato Paste
· 2 tbs Red Pepper
· 4 Garlic Clove (Diced)
· ½ Vidalia Onion (Diced)
· ¼ Cup Red or White Wine
· Fresh Basil & Oregano
· Salt & Pepper to taste
Pesto:
· 3 Large Handfuls Fresh Basil
· ¼ Cup Pine Nuts
· 3 Garlic Cloves
· ¼ Cup Fresh Grated Parmesan
· ½ Cup Olive Oil
· Salt & Pepper to Taste
Chicken Parm:
· 2 Chicken Breast (Butterflied into 4 pieces)
· 2 Eggs
· 1 cup All Purpose Flour
· 1 Cup Italian Seasoned Bread Crumbs
· 1 Cup Panko Bread Crumbs
· Salt & Pepper to Taste
Method:
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 forms
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, 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 8-10 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 1-2 hours
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 1-2 hours. Brush with whole milk 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. In a saucepan, heat up the extra virgin olive oil on medium low. Once heated, sweat out the diced garlic and onions with a few pinches of salt. Cook for around 5-8 minutes while constantly stirring. (It’s extremely important to not let the garlic burn)
2. Once the garlic and veggies have cooked, pour in the entire can of tomato paste. Constantly stir until it has been fully incorporated
3. Pour over the wine to deglaze the tomato paste mixture to create a thick tomato sauce
4. Once the sauce has been deglazed, pour in the full can of crush tomatoes along with the fresh herbs, red pepper, as well as salt and pepper to taste. (Be sure to under salt as it will reduce and become more concentrated)
5. Place on the lid and cook on the lowest setting for up to 5 hours
Pesto:
1. In a food processor, combine all the ingredients and blend until a smooth sauce had formed
Chicken Parm:
1. Lightly season both sides of the chicken cutlets with salt
2. Place each cutlet into a pan filled with the AP Flour, seasoned with salt and pepper
3. Place the flour coated chicken into a bath of scrambled eggs then directly into the bread crumb mixture
4. Fry the breaded cutlets at 350° until internal temps reach 160 (the chicken will finish cooking while resting)
5. Repeat with each cutlet and set aside
Pesto Chicken Parm Sandwich:
1. To construct the sandwich, place down your freshly baked bottom bun, followed by the perfectly fried and crispy cutlet, a spoonful of both the tomato and pesto sauce, either a slice of mozzarella or provolone broiled or torched golden brown and then topped with the perfectly baked top bun. Enjoy!
