Chicken Parmie Sandwich

GROCERY LIST

• 1 cup All Purpose Flour

• 1/2 cup Cornmeal

• 1 cup Panko Bread Crumbs

• Pinch Salt

• Pepper Red Pepper

• Pinch Black Pepper

• 1/4 cup Fresh Parsley

• Minced Fresh Basil

• 1/8 cup Parmesan Cheese

• 2 Eggs

• 1/4 cup Heavy Cream

• 20 Fresh Basil Leaves

• 1/4 cup Milk

• 1 Bay Leaf

• 1 Large Can Crushed Tomato

• 1 soup Bone (Pork / Beef)

• 1 ball of Fresh Buffalo Mozzarella

---

Simple Marinara Preparation

Ingredients

• 1 bay leaf

• 1/4 onion

• 4 cloves garlic

• 1 cup water

• Soup Bone (pork or beef)

• 1 Large Can Crushed Tomato

• 6 Basil Leaves

• Olive Oil

• Salt

• Pepper

• Red Pepper Flakes

Preparation

1. Dice 1/4 Onion and 4 Garlic Cloves

2. Add Olive Oil, Onion, and Garlic to a pot on medium heat. Allow to cook until the onions are translucent.

3. Add Soup Bone, cook any meat that is still attached. Cook for around 5 minutes watching closely as to not burn the garlic. (It will ruin the taste)

4. Add 1 Cup water and full can of Crushed tomato.

5. Cook down until sauce starts to thicken. This will take a while prolly around an hour.

6. Remove Soup Bone (hopefully you got some marrow to cook out of it). If not add some more water and cook done again.

7. Add 6 Fresh Basil Leaves, a pinch of salt, pepper, and red pepper flakes to taste.

8. Using the immersion blender, blend it up until smooth. We are aiming at more of a dipping style marinara sauce.

9. Taste your sauce and adjust Salt to your liking

10. Leave on lowest setting on stove until everything else is ready to go. Alternatively, you could cook this ahead of time and reheat when you are ready to eat a sandwich.

---

Chicken Cutlet Preparation

Ingredients

• Chicken Breasts (you will probably get two sandwiches out of each one)

• Italian Dressing

• 1 cup Panko Bread Crumbs

• 1 cup All Purpose Flour

• 1/2 cup Cornmeal

• 4 Basil Leaves

• 1 TBSP Fresh Parsely

• 1/4 Cup Heavy Cream

• 1/4 Cup Milk

• 1/8 Cup Parmesan Cheese

• 2 Large Eggs

• Peanut Oil for Frying

1. Pound Chicken breast as thin as you can get it without completely destroying it.

2. Place in ziploc bag to marinade with Italian dressing. Allow to marinade at a minimum of 1 hour.

3. Next we will prepare our wet and dry ingredients separately.

4. For the dry ingredients in a large bowl mix your All Purpose Flour, Cornmeal, Parmesan Cheese, and Panko Breadcrumbs.

5. For the wet ingredients you will mix your Heavy Cream, Milk, 2 Eggs, and finely minced Fresh Basil and Parsley.

6. Remove Chicken from marinade and place into the dry mixture.

7. Completely coat Chicken in the dry mixture.

8. Place Chicken in the Wet mixture, completely cover the Chicken in the wet mixture.

9. Place the wet Chicken back into the dry mixture and completely coat again.

10. Repeat this until all of your chicken is completely coated.

Frying the Chicken Cutlets

1. Heat Peanut Oil to 300-350 degrees, if the Oil is too cold the chicken will be greasy. If you let it get too hot, it will burn.

2. Now I'm not going to lie to you, figuring out when the chicken is done is not the easiest thing in the world. Once it is browning nicely and floating good it is usually done. I suggest doing it one piece at a time if you are not comfortable with this.

3. Preheat oven to 450 degrees

4. place a pan in the oven and allow to preheat with the oven.

5. Place your fried chicken in the hot pan from the oven and slice Mozzarella and place on top of Chicken.

6. Put back in the oven until Mozzarella is melted.

---

Putting the Parmie together

1. Toast Italian Bread (either roll or loaf)

2. Put sauce on bottom piece of bread

3. Lay chicken down

4. Garnish with Fresh Basil

5. Put sauce on the top piece of Bread

6. Enjoy all your hard work!