Crispy Chicken Sandwiches with Parmesan Cream Sauce

Instructions

1. 1

   Preheat the oven to 200°C/400°F. While it heats, mince the garlic, finely grate the Parmesan and split four ready-to-eat bread rolls weighing about 90 g each. Set out a 30 × 40 cm baking tray.

2. 2

   Cut it horizontally into four roughly equal cutlets and pound any thick areas to about 1 cm. Season with 0.5 tsp salt, 1 tsp smoked paprika, 1 tsp garlic powder and 0.25 tsp black pepper.

3. 3

   In one shallow bowl, combine the flour, cornstarch, 0.25 tsp salt, remaining 1 tsp smoked paprika, remaining 1 tsp garlic powder and 0.25 tsp black pepper. In a second bowl, beat the eggs with the water. In a third, mix the panko with 1 tsp dried parsley. Coat each cutlet in flour, then egg, then panko, pressing gently. Place on a plate and let the coating rest for 10 minutes. Discard leftover coatings and egg.

4. 4

   During the coating rest, mash 25 g butter with half the minced garlic and 0.5 tsp dried parsley. Spread over the cut sides of the rolls and arrange them cut-side up on the baking tray.

5. 5

   Also during the rest, melt the remaining 15 g butter in a 1-litre saucepan over medium-low heat. Add the remaining garlic and stir for 45 seconds without browning. Add the cream, remaining 0.25 tsp salt, remaining 0.5 tsp black pepper and remaining 0.5 tsp dried parsley. Bring to a gentle simmer for 2 minutes, then remove from the heat and stir in the Parmesan until smooth. Cover and set aside.

6. 6

   Near the end of the coating rest, heat the oil in a 28 cm heavy frying pan over medium heat to 175°C/350°F; it should form a layer approximately 2 mm deep. Carefully add two cutlets without crowding.

7. 7

   Fry for 3–4 minutes per side, adjusting the heat to keep the oil near 175°C/350°F, until golden and the centre of each cutlet reaches 74°C/165°F on an instant-read thermometer. Transfer to a paper-towel-lined plate. Return the oil to temperature and repeat with the remaining two cutlets.

8. 8

   While the second batch fries, toast the prepared rolls in the oven for 5–8 minutes, until the edges are golden. Gently rewarm the sauce over low heat, stirring without boiling.

9. 9

   Place one cooked cutlet on each roll base, divide the Parmesan cream sauce over the chicken and add the toasted tops. Serve immediately.