Philly-Style Chicken Sandwich

Fried Herbed Chicken, Cheese Sauce, Broccoli Rabe, Roasted Red Peppers, Toasted Italian Bread

Chef Eileen Watkin of The Inn at Penn | Philadelphia
Yield: 4 sandwiches

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Adapted by StarChefs | November 2023

INGREDIENTS

Chicken:
6 large eggs, whisked
1 cup grated parmesan
1 teaspoon ground cayenne
Zest of 2 lemons
Ground red chile flakes
2 tablespoons chopped parsley
2 tablespoons chopped basil
1 tablespoon sea salt
3 cups vegetable oil
Four 6-ounce boneless, skinless chicken breasts, butterflied

Cheese Spread:
Yield: 2 cups
1 cup cream cheese, room temperature
½ cup grated fontina cheese
½ cup grated sharp provolone cheese
2 teaspoons smoked paprika
¼ teaspoon ground red chile flakes
¼ cup roasted garlic
¼ cup roasted long hot chiles, chopped
Salt

Herb Breadcrumbs:
3 cups panko breadcrumbs
1 cup grated parmesan
Red chile flakes
½ cup parsley leaves
½ cup basil leaves
Zest of 1 lemon
Sea salt

Broccoli Rabe:
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 bunch broccoli rabe, excess leaves removed, blanched, cooled, and roughly chopped
1 teaspoon sea salt
Red chile flakes

Roasted Red Peppers:
2 roasted red peppers, peeled and julienned
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
¼ cup chopped basil
Salt

To Assemble and Serve:
Yield: 1 sandwich
Butter
2 slices crusty Italian bread

METHOD

For the Chicken:
In a bowl, whisk together eggs, cheese, cayenne, lemon zest, fresh herbs, and salt. Add chicken and toss to coat. Cover and refrigerate overnight.

For the Cheese Spread:
In a mixing bowl, combine all ingredients. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.

For the Herbed Breadcrumbs:
In a food processor, pulse all ingredients together until incorporated. Set aside.

For the Broccoli Rabe:
In a sauté pan over medium flame, heat oil. Add garlic and cook until fragrant and lightly golden brown. Add broccoli rabe and cook until tender. Season with salt and red chile flakes.

For the Roasted Red Peppers:
In a bowl, combine all ingredients. Season with salt. Set aside.

To Assemble and Serve:
Dip Chicken in Herbed Breadcrumbs, pressing gently to ensure Chicken is evenly coated. Set aside. In a sauté pan over medium flame, heat vegetable oil. Add Chicken and fry until golden brown on each side and the internal temperature of the Chicken has reached 160°F. Let cool. Lightly butter bread. Transfer to a sauté pan over medium heat and toast, buttered-side down, until desired doneness. Smear Cheese Spread on one bread slice followed by 1 piece fried Chicken, Broccoli Rabe, and Roasted Red Peppers. Close sandwich, slice in half, and serve.

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