Chicken Alfredo Sandwich
Ingredients
- 1 Sandwich roll
- Thinly sliced chicken breasts, pounded thinly
- 3 tbsp. butter
- 1 cup of grated Parmesan cheese
- 1 pint heavy cream
- 1 tbsp Crove Beef Rub
- 1 cup ap flour
- 2 eggs
- 1 cup italian bread crumbs
- Mozzarella cheese slices
- 1 bottle Allegro Hot N Spicy Marinade
- Vegetable oil
Directions
- Marinate your chicken breasts. I chose Allegro’s Hot N Spicy for a nice touch of heat. I marinated them for 1 hour, but you could go overnight.
- Pour enough oil in the bottom of a pan to cover half of your chicken cutlet. Place that over medium high heat.
- Add the butter to a sauce pot and melt. Add Crove Beef Rub and cream. Stir over medium low heat for 1 minute before adding in parmesan cheese. Stir until cheese is melted and simmer until ready to use the sauce.
- Create three stations. One for the flour, beaten eggs, and bread crumbs. Season each station with more beef rub.
- Start by dredging the chicken in the flour, then the egg wash, then the bread crumbs. Make sure each area is coated and lay in the oil.
- Fry for 2-4 minutes per side, or until the chicken reached 165 internal.
- Remove and let rest.
- Slice the bread in half, butter the inside, and toast for a few minutes.
- Assemble with the sauce, the sliced chicken, more sauce, and cheese.
- I broiled the sandwich open faced until the cheese melted.
- Serve and enjoy!
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