Shopping List for two
2 pre-baked Panini rolls
2 chicken breasts (together 200g)
sea salt and freshly ground black pepper
2 large, free-range organic eggs
35g plain flour
100g breadcrumbs
100g grated Pecorino Romano
1 teaspoon dried Italian herbs
1 teaspoon garlic powder
olive oil, for frying
lettuce, onion, tomatoes
optional: mayonnaise, to taste
We're making a delicious Italian recipe with chicken: Pollo alla Romana and today we eat it for lunch, on a sandwich. It starts with some noise; we flatten the chicken a bit (2 cm thickness) by hitting it with a rolling pin. But if you roll it firmly the kitchen stays calm and quiet :)) We wash and chop the vegetables and then sort of deep-fry the - covered in a breadcrumbs mixture - chicken. This sandwich is absolutely delicious!
How to make a Pollo alla Romana Sandwich
Start with the Panini rolls, preheat the oven to 220°C
Bake the rolls for 10 minutes.
Flatten the chicken, to 2 cm thickness.
Wash and drain the vegetables.
Cut the veg and set it aside.
How to coat the chicken
Beat the eggs.
Add the sea salt and ground black pepper.
Grate the Pecorino Romano.
Place the breadcrumbs in a large bowl
Add the cheese, Italian herbs and garlic powder.
Stir it all together until it is well combined.
Dust the chicken with flour, tap off excess flour.
Set up the egg mixture, breadcrumbs and chicken.
Coat the chicken all over in egg mixture.
Press both sides firmly into the crumbs mixture.
The chicken fillets are ready to bake
How to fry the chicken
Heat ½ cm of oil in the frying pan.
Fry the chicken for 4 minutes on each side.
Until the chicken is golden and cooked through.
Drain the chicken on kitchen paper for a moment and cut it into strips
If you like you can spread some mayonnaise on the rolls.
Fill the rolls with lettuce, chicken, onion and tomato.
Godere! - Enjoy!