Angry Italian Chicken Sandwich
Crispy chicken breast, Arribiatta sauce, sliced provolone cheese
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Ingredients
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Directions
Lamb's Supreme® Mini Potato Pancakes (k39)
4 boneless, skinless chicken breasts – slightly pounded
1 cup all purpose flour
2 cups panko
Vegetable oil
2 eggs, slightly beaten
8 slices provolone cheese
Arribiatta Sauce
3 Tbsp. extra-virgin olive oil
1 small onion, minced
2 garlic cloves, minced
1/2 cup pitted black olives, coarsely chopped
2 Tbsp. drained capers, rinsed
1/2 tsp. sea salt, plus more to taste
1 28 oz. can crushed Italian tomatoes
1 generous pinch of dried crushed red pepper flakes
Arribiatta Sauce
- In large skillet, heat the oil over medium-high heat.
- When almost smoking, add the onion and garlic and saute for 3 minutes.
- Reduce heat to medium and add the olives, capers, 1/2 teaspoon of salt, and red pepper flakes, sauté for 1 minute.
- Add tomatoes and simmer until reduced slightly, about 20 minutes.
- Season the sauce with salt if needed.
- Keep sauce warm (leftover sauce can be covered and refrigerated).
Chicken Breasts
- Dip chicken breasts in flour, then beaten eggs.
- Dredge in panko crumbs and place in large skillet with enough heated vegetable oil to go up the sides of the chicken breast half way.
- Cook chicken until golden brown on both sides and completely cooked in the center.
- Take out of pan and place on paper towels – keep warm
Plate Assembly
- Place 1 potato pancake on each of 4 plates.
- Place one chicken breast on top of potato pancake.
- Top each chicken breast with a layer of hot Arribiatta Sauce.
- Place 2 slices of provolone cheese on top of the Arribiatta Sauce on each sandwich.
- Finish each of the 4 sandwiches with another potato pancake on top of the provolone cheese..
- Each sandwich can be served whole or cut in half.
Yield
4 portions
