Crispy Chicken + Mozz Sandwich
w piquillo + parsley salad
I’ve always been a sandwich kinda guy. Wherever I am, I’m looking up the best sandwich spot in the city, town, or province. Sandwiches feel like a benchmark for good food in a new place—if I can’t find a good one, I don’t have much confidence in the restaurants.
Ingredients
1 baguette or stirato
2 chicken breasts
1 cup panko
1 egg, beaten
1 cup flour
1 tbsp dried oregano
1 can crushed tomatoes
3 cloves garlic, crushed
1 tsp chili flakes
1 jar piquillo peppers
1 bunch parsley
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1 ball fresh mozzarella
Canola oil (for frying)
Salt + freshly ground black pepper
Pound and Bread the Chicken
Place the chicken breasts between two pieces of parchment or plastic wrap. Using the flat side of a meat pounder or a heavy pan, flatten them until they’re about half their original thickness, making sure to even out the thicker end.
Set up three plates or trays for breading: one with flour mixed with a hefty pinch of salt and the oregano, one with beaten egg, and one with panko. Dredge the chicken in flour, ensuring full coverage, then dip it into the egg, and finally coat it in panko. Press the panko into the chicken to help it adhere, flipping and repeating to cover any bald spots. Place the breaded chicken on a tray to rest—this helps set the coating for a crispier, more even fry.
Make the Tomato Sauce
Warm a saucier or medium pot over medium heat and add a drizzle of olive oil. Once hot, add the crushed garlic and cook for about a minute, just until golden. Add the chili flakes, bloom for 10 seconds, then pour in the crushed tomatoes. Stir, season with salt, and let it simmer on low heat for 5 minutes. Set aside.
Fry the Chicken
Heat 2–3 inches of canola oil in a large pot or frying pan over medium heat until it reaches 350°F. Carefully lay in the chicken breasts and fry until golden brown, about 5 minutes, or until they reach 150°F internally. Transfer the fried chicken to a wire rack and let it rest.
Make the Pepper Salad
This fresh salad brings a pop of acidity that ties the whole sandwich together. Cut the piquillo peppers into quarters and roughly chop the parsley. Combine them in a small bowl with the balsamic vinegar, olive oil, salt, and black pepper. Toss gently and taste for seasoning.
Assemble
Slice the bread in half and spoon a generous layer of tomato sauce onto the bottom. Add the crispy chicken, torn mozzarella, another layer of tomato sauce, and finally, the pepper salad. Close it up and dig in.