Chicken Parmi Sandwich with Mushroom Sauce by Manu
Serves 4, Prep: 25 mins, Cook: 10 mins
Ingredients:
2 large chicken breasts (375g each), halved horizontally
Sea salt flakes and ground black pepper, to taste
1/3 cup plain flour
3 eggs
½ teaspoon Dijon mustard
2 teaspoons olive oil
1 cup dried fine breadcrumbs
1½ cups panko breadcrumbs
1 tablespoon fresh thyme leaves
Vegetable oil, for shallow frying
100g salted butter, softened
2 cloves garlic, crushed
1 tablespoon finely chopped parsley
400g packet (4) Turkish rolls, split horizontally
50g baby spinach leaves
12 slices mozzarella
2 x 150g pouches Mushroom Sauce by Manu
Chunky chips, to serve
Recipe:
1. Preheat grill to high.
2. Season chicken with salt and pepper, then dust in flour, shaking off excess.
3. Whisk eggs, mustard, oil and 1 tablespoon water in a shallow bowl. Place fine breadcrumbs on a plate. Combine panko breadcrumbs and thyme on a separate plate. Dip chicken into egg mixture, then into fine breadcrumbs, pressing to coat. Return to egg mixture then add to panko breadcrumb mixture, pressing to coat.
4. Heat enough oil in a large, deep frying pan over medium heat, to shallow-fry. Cook chicken for about 3-4 minutes on each side, until golden brown and cooked through. Transfer to a plate lined with paper towel.
5. Combine butter, garlic and parsley in a bowl, season with salt and pepper and mix well.
6. Spread butter over cut-sides of each roll and place on a large oven tray. Grill for 3-4 minutes, or until lightly toasted.
7. Top roll bases with spinach, chicken and cheese. Remove roll tops from tray. Grill for a further 3 minutes, or until cheese is melted.
8. Meanwhile, Heat Mushroom Sauce by Manu in a small saucepan over medium-high heat until hot.
9. Spoon mushroom sauce over chicken and sandwich with roll tops. Serve with chunky chips.
TIP - Chicken breast can be replaced with pork or veal steaks, if preferred.