Chicken Parm Sandwich

Directions

1. Fried Chicken Breasts
2. Prepare you fry station in this order: flour seasoned with salt & pepper, eggs beaten and seasoned with salt & pepper, panko combined with parm and seasoned with salt and pepper.
3. Add oil to a fry pan, and heat to 300°F. Once oil has reached temp; season a chicken breast, dredge in flour, then eggs, then panko parm and place in fry pan. Cook for until golden brown, flip breast.
4. Continue cooking until chicken reaches 155°F (about 8-10 minutes)- it will reach 165°F at rest. Set breast aside on cooling rack or paper towels; season with salt and pepper.
5. Repeat process with remaining chicken breasts.

1. Chicken Parm Sandwich Plating
2. Pre-heat oven to 400°F.
3. Cut the very end off of each tomato. Place a box grater on to a plate; place the cut side of the tomato against the largest holes and grate directly onto the plate. Discard the peel, and season the tomato pulp with salt and pepper.
4. In a cast iron pan, melt butter, and toast all brioche buns.
5. Place burrata on a plate; divide burrata cheese into four sections while remaining on the plate (curd with start to spill out).
6. Cover a small cookie sheet with foil. Place all fried chicken breasts on foil. Spoon 1/4 of the burrata (curds and all) on to each chicken breast. Place sheet in oven. Once burrata has just started to bubble and melt, pull chicken out.
7. For each sandwich: Place 5-6 whole basil leaves on bottom brioche bun. Place chicken breast with burrata directly on top. Spoon the grated tomato on top of the chicken. Finish with the top brioche bun.