The Gropfather
Chicken Cutlet, House Mozzarella, Provolone, Pesto, ‘Nduja, Ciabatta
Chef Alec Gropman of Bodega | Charleston, SC
Adapted by StarChefs | september 2024
INGREDIENTS
Mozzarella:
1 pound mozzarella curd, broken into pieces
15 grams sea salt
‘Nduja:
Yield: 1 quart
1 pound diced pepperoni
½ pound butter, room temperature
One 8-ounce jar Calabrian chiles in oil
1 tablespoon smoked paprika
1 tablespoon ground black pepper
10 cloves garlic
Pesto:
Yield: 1 quart
1 cup Corto TRULY 100% extra virgin olive oil
1 cup grated parmesan
10 cloves garlic
1 tablespoon lemon juice
½ tablespoon kosher salt
1 teaspoon Dijon mustard
1 teaspoon ground black pepper
1 pound basil, stems removed
Chicken Cutlet:
Yield: 1 serving
6 ounces boneless chicken breast
All-purpose flour
Egg wash
Panko breadcrumbs
Italian breadcrumbs
Oil for frying
To Assemble and Serve:
Yield: 1 serving
1 ciabatta roll, sliced
2 slices provolone
METHOD
For the Mozzarella:
Place curds in a metal bowl. Set aside. In a large pot over medium-high heat, bring 1 gallon water to 200°F. Pour water over curds, mixing until curds are smooth and shiny. Season with salt. Let mixture sit 1 hour at room temperature. Cover and refrigerate overnight. The next day, transfer cheese to a clean work surface. Slice into ¼-inch-thick slices. Transfer to an airtight container and refrigerate.
For the ‘Nduja:
In a food processor, pulse to combine all ingredients until a smooth paste is achieved. Transfer to an airtight container and refrigerate.
For the Pesto:
In a Vitamix Commercial blender, add oil, cheese, garlic, lemon juice, salt, mustard, and pepper. Blend on high speed until smooth. Add basil and blend on medium speed until well incorporated. Transfer to an airtight container and refrigerate.
For the Chicken Cutlet:
On a work surface, butterfly chicken breast into 2 thin pieces. Using a mallet, pound chicken breast until ¼-inch-thick. Set aside. Place flour, egg wash, and an equal portion panko and Italian breadcrumbs into separate shallow containers. Set aside. In a pan over medium flame, heat oil to 350°F. Coat chicken fillets in flour, egg wash, and breadcrumbs mixture. Transfer fillets to pan and fry on both sides until golden brown and internal temperature of the chicken reaches 165°F. Set aside.
To Assemble and Serve:
Heat oven to 350°F. On a work surface, spread ‘Nduja evenly over bottom half bread and a layer Pesto on the top half. Place provolone over ‘Nduja and 2 slices Mozzarella over Pesto. Transfer slices to a sizzle tray and broil until cheese is melted and bread is crunchy. Place 2 Chicken Cutlets over Provolone. Close sandwich and transfer to a serving plate.
