Crispy Chicken & Prosciutto Sandwich
I call these my food truck sandwiches. If I ever launched one, these would no doubt be on the menu. The chicken is marinated in milk and lemon juice, then lightly breaded and pan fried to perfection. Top that with salty "fancy bacon" prosciutto, gooey cheese and a pesto aioli - and you've got yourself a big bite of heaven.
What you'll need: Makes 4 sandwiches
For the marinade:
1+ pound chicken breast or tenders
Juice of half a lemon
1 cup milk (of your choice)
Pinch of salt
For the breading:
1/4 cup bread crumbs (panko or plain)
1/4 cup flour
1 tsp of McCormick's Garlic and Herb seasoning
Olive oil for frying
For the toppings:
6 oz Prosciutto (or less)
Few slices of mozzarella and provolone cheeses
Your favorite leafy greens
Fresh steak rolls
For the aioli:
1 Tbsp pesto
2 Tbsp mayonnaise
How to make it:
The night before (or for a minimum of one hour), grab a ziplock bag and put your prepared chicken in with milk, lemon juice and a pinch of salt. (I use So Delicious Unsweetened Coconut Milk to keep it dairy free). Refrigerate. Taking the time to marinate the chicken will help tenderize it while absorbing moisture and flavor.
When you're ready to cook, give a small spritz of cooking oil to a large skillet and heat on medium heat. Fry up the prosciutto like you would bacon. It won't render fat like bacon so you need a little help to keep it from sticking to the pan. Set aside on a plate when cooked to your liking.
Cut your buns in half length-wise and set in that same hot pan cut-side down to toast for a minute or two. This is a step worth taking - makes such a difference! You can choose to butter the buns before toasting, or just mop up the oil in the pan from the prosciutto. Set them aside.
Mix up the bread crumbs, flour, and McCormick's Garlic and Herb seasoning in a small mixing bowl.
Add more oil, about 3 Tablespoons, to the same pan to fry the chicken. Let that warm up while you dredge the chicken.
Take the bag of marinated chicken out of the fridge and let each piece of chicken drip off for a couple seconds before setting in the bowl of bread crumbs. Generously coat both sides.
Carefully lay each piece away from you in the hot skillet. Cook for about 5 minutes on each side, depending on the thickness of your chicken.
When you flip the chicken to cook on the other side, get your cheese slices ready. Lay them on top to melt while the other side cooks. The thickest part of the chicken needs to reach a temp of 160° F.
Layer the provolone (or other cheese you like) on the bun and broil on the top rack for 1 minute on a baking sheet. This will melt the cheese and toast the bun just a tad extra. Keep a close eye on it though! It'll melt quickly. You can skip the broil but the cheese won't be gooey if you do.
Mix up your mayo and pesto in a small dish and dress both the buns. Build your sandwich like a staircase to heaven.