What came first…the chicken or the egg? Who cares when you can have them both? This sandwich has panko pan fried chicken, roasted red pepper, a fried egg, arugula, pesto, and Parmesan encrusted bread. That’s right…the cheese is on the OUTSIDE of the bread. Maybe I’ve been going a little sandwich crazy lately, but how could I not when things this delicious can be made? The chicken is spicy and crispy, the red pepper and pesto are sweet, and the ooey-gooey egg yolk brings it all together. Did I mention there is CHEESE on the OUTSIDE of the bread? Yeah, its that good. To make this a balanced meal, you’re going to need a beer. For this one I chose Redacted, a Rye India Pale Ale by Renegade Brewing Company.
1 chicken breast
1 cup Panko bread crumbs
½ cup flour
½ tsp basil
½ tsp oregano
½ tsp ground black pepper
½ tsp cayenne pepper
Olive oil for frying
4 pieces of sourdough
1 cup shredded Parmesan
1 cup arugula
1 roasted red pepper (see Colorado Meets Germany post)
2 tbsp pesto
The first part of this recipe will be to prepare the bread. Lay out four pieces of sourdough on a baking sheet and set the oven to broil at 400. Cover each piece with a thin layer of shredded Parmesan cheese.
Let them sit in the oven just long enough to get a bit melty – this will make the cheese stick to the bread. Next, in a pan on medium heat that is sprayed down with some olive oil, put the cheesy bread slices in cheese side down
This step will allow the cheese to become nice and toasty. Check on them every minute or so and take them out when they are golden brown. Set them aside until its sandwich stacking time.
The second part of the recipe is the chicken and egg preparation. Butterfly the chicken breast into two halves. Then, hammer it with a mallet to make it tender and thin. In one bowl, whip up two eggs. In another bowl, combine the panko, flour, basil, oregano, black pepper, and cayenne pepper. Pour out the breading mix on a plate to make it easier to coat the chicken.
Heat up a deep pan on the stove to med-high heat. When it is heated, cover the bottom with thick layer of olive oil. To make sure the oil is hot enough, you can drop a tiny bit of egg in and see if it sizzles. If it does, you’re ready to go. Dip each piece of chicken in the egg, then the breading, and finally throw it in the hot oil. Each side should take 3-4 minutes, or until its golden brown.
When they are finished, set them aside. In a small pan, fry the eggs one at a time. I like to get the pan to med-high heat, spray it with some oil and crack the egg in. Then I put a tablespoon of water in and cover the pan so egg gets steamed for about one to two minutes. Next, I flip the egg over for just a few seconds until it is cooked perfectly.
Part three: stacking time. Lay out the pieces of bread and coat one half of each sandwich with a tablespoon of pesto. On top of that add chicken. On the other side, lay down the roasted red pepper (see recipe for making this on your own in the Colorado Meets Germany Post), arugula, and finally the fried egg. Put the two halves together and open wide to take a big bite of this monster sandwich.
Beer Pairing: Redacted Rye IPA by Renegade Brewing Company
I’ve got a thing for Renegade. It’s a fun place to hang and they are pumping out tasty brews each and every day. Also, one time I had the best pierogi of my life there so I keep going back for beer and food trucks galore. For this recipe, I wanted something with a good of amount of hops and robust flavor so that I could still taste it through the food, but I didn’t want a palate wrecker that would ruin the meal. Redacted was a fantastic pairing. Lots of caramel malts and hops with a bitter rye finish. It also comes in pint size cans, which makes it even better. I suggest pairing Redacted with this meal or any time of the day if you’re into really good rye beers.