Truffle Fried Chicken Sando
Ingredients:
- Freshly Baked Focaccia
- 1 x Large Chicken Breast
- 1 x Cup Breadcrumbs
- 1 x Cup Flour
- 2 x Eggs
- 4 x Slices of Parma Ham
- 1 x Fresh Burrata
- 4 x Tsp Fresh Pesto
- Handful of Rocket
- 500ml x Sunflower Oil
Directions:
Take your chicken breast and butterfly it by slicing through the middle, but not all the way through.- Take three plates and on one, add your flour, to the second crack both your eggs and mix and to the third, add your breadcrumbs along with some salt and pepper to season.
- Gently place your chicken on the first plate of flour and evenly cover both sides. Then add the flour covered chicken to your egg mix and again, evenly cover both sides before adding the egg covered chicken to your breadcrumbs and coat the full chicken in your breadcrumb mix.
- In the pan, add your sunflower oil and bring to 180 degrees. Once at the correct temperature, add your chicken and cook on each side for 3-4 minutes until perfectly crisp and golden. Remove from the pan, season with some salt, and allow to dry.
- Time for the build… take your focaccia, slice in half and trip if required until you have two even sized slabs big enough to hold the craziness you are about to add.
- Slather both sides of bread with a generous dollop of Truffle Guys Ultimate Truffle Mayo and add your rocket to one of the coated slabs.
- Add your crispy chicken on top of the rocket and lace the chicken with slices of Parma ham.
- Gently tear your burrata and place on top of the Parma ham. In a bowl, mix in some Truffle Guys White Truffle Oil to your pesto to give it a truffle upgrade before drizzling over the burrata.
- Add the lid to your creation with the second slathered side of focaccia and elegantly press down and watch those juices go to work. Now it is time to get your mouth around this beauty and understand what perfection tastes like.
Picture this: a crispy, golden fried chicken breast, cooked to perfection nestled between two fluffy slabs of freshly baked focaccia… now imaging this sandos ‘glow up’ when you throw truffle mayo, truffle pesto, Parma ham, rocket, and a creamy ball of burrata into the mix! Sounds like a blockbuster, right?.View Recipe Videos
- Freshly Baked Focaccia
- 1 x Large Chicken Breast
- 1 x Cup Breadcrumbs
- 1 x Cup Flour
- 2 x Eggs
- 4 x Slices of Parma Ham
- 1 x Fresh Burrata
- 4 x Tsp Fresh Pesto
- Handful of Rocket
- 500ml x Sunflower Oil
Directions:
Take your chicken breast and butterfly it by slicing through the middle, but not all the way through.- Take three plates and on one, add your flour, to the second crack both your eggs and mix and to the third, add your breadcrumbs along with some salt and pepper to season.
- Gently place your chicken on the first plate of flour and evenly cover both sides. Then add the flour covered chicken to your egg mix and again, evenly cover both sides before adding the egg covered chicken to your breadcrumbs and coat the full chicken in your breadcrumb mix.
- In the pan, add your sunflower oil and bring to 180 degrees. Once at the correct temperature, add your chicken and cook on each side for 3-4 minutes until perfectly crisp and golden. Remove from the pan, season with some salt, and allow to dry.
- Time for the build… take your focaccia, slice in half and trip if required until you have two even sized slabs big enough to hold the craziness you are about to add.
- Slather both sides of bread with a generous dollop of Truffle Guys Ultimate Truffle Mayo and add your rocket to one of the coated slabs.
- Add your crispy chicken on top of the rocket and lace the chicken with slices of Parma ham.
- Gently tear your burrata and place on top of the Parma ham. In a bowl, mix in some Truffle Guys White Truffle Oil to your pesto to give it a truffle upgrade before drizzling over the burrata.
- Add the lid to your creation with the second slathered side of focaccia and elegantly press down and watch those juices go to work. Now it is time to get your mouth around this beauty and understand what perfection tastes like.
