Chicken Sage Prosciutto Sandwich
Alex Guarnaschelli, Executive Chef @ Butter in NYC and Food Network star made this sandwich as one of her “best things I have ever made” recipes. I adapted her recipe and it really is one of the better things I have ever made. Thank you Alex!
If you like a BLT or Club Sandwich then you will like this. It has the crispy Prosciutto that almost crackles like a potato chip. The thin and even chicken gives you perfection and consistency every bite. Also the idea of frying sage leaves and adding them to the sandwich delivers a subtle umami bomb. Finally the mayo and red wine vinegar cut through the fried chicken and bacon to compliment it with a zing. Lastly your bread choice is key. For me I cut thick slices of sourdough and broiled them with a little butter so that they had a sturdy and crunchy side while remaining pillow soft on the inside and outside.
2 skinless chicken breasts “butterflied “ and pounded thinly and evenly
1 cup canola/peanut oil
6 slices prosciutto
10 fresh sage leaves, stemmed
Thick cut Sourdough Bread
Tomato (sliced, salted and patted dry)
½ tbs dried oregano
1 pinch of cayenne or Slap ya Mama (optional)
Kosher salt and pepper
2 eggs, lightly beaten
2 cups plain breadcrumbs
1/4 cup grated Parmesan
1 tbs of Slap Ya Mama (optional)
4 tbs Dukes mayo
2 tbs cup red wine vinegar
1 tsp Tabasco
1. Lets prep everything first. Mix your mayo and red wine vinegar and set aside. Cut your lettuce and your tomatoes. For the tomatoes slice them evenly and put some salt on them and let them sweat on a paper towel. It will pull some of the juice out. Now, butterfly your chicken and between plastic, pound them until they are perfectly even in thickness. Sprinkle both sides with Kosher Salt, Pepper and Oregano and set aside.
2. Take two glass pans and in one beat your eggs together and in the second one mix your breadcrumbs, Parmesan cheese and cayenne or Slap Ya Mama (optional). Now place your seasoned chicken in your egg wash and then dredge them in your breadcrumb mixture. Make sure it is evenly coated and then set them aside to let the coating adhere. 20mins is ideal but 5 minutes will work.
3. Heat your cast iron skillet and pour in your oil and let it heat up. While your oil is heating up get your sage and Prosciutto ready. They fry quickly. Start by frying your Prosciutto and when brown and crispy set them aside on a paper towel. Now fry your sage for about 1 minute. Set aside on paper towel. Now in the same oil turn your heat down to medium low or a little above it. The cast iron retains heat and you want to make sure your chicken cooks through. We like ours on the dark side. Cook both sides for 3-4 minutes and then let them rest on a wire rack.
4. While your chicken is resting, Slice and butter your bread and broil on one side until it is golden brown.
5. Assemble your sandwich by spreading both sides of the browned bread with the mayo/red wine mixture. Add your chicken and top it with the crunchy Prosciutto, Sage, lettuce and tomatoes.