Ingredients:

  • 2 large Chicken Breasts (approx. 1 lb / 450g), halved horizontally and pounded thin
  • 1 cup (60g) Panko breadcrumbs
  • 1/2 cup (45g) Freshly grated Parmesan cheese
  • 2 large Eggs, beaten with 1 tbsp water
  • 1/2 cup (65g) All-purpose flour
  • 1 tsp Smoked paprika
  • 1/2 tsp Cayenne pepper
  • 1/2 cup Neutral oil for shallow frying
  • 1/2 cup (115g) High-quality Kewpie mayo
  • 2 tbsp Chili to Choc Garlic Sauce (chili oil and fermented garlic base)
  • 1 tbsp Fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1 clove Garlic, microplaned
  • 1/4 cup (25g) Grated Parmesan
  • 4 Ciabatta rolls
  • 3 tbsp Unsalted butter, softened
  • 2 cloves Garlic, minced
  • 1 tbsp Fresh parsley, chopped
  • 2 cups Romaine lettuce, finely shredded
  • 2 tbsp Extra Parmesan shavings for topping

Instructions:

  1. In a small bowl, whisk together the Kewpie mayo, lemon juice, Worcestershire, and microplaned garlic. Slowly fold in the Chili to Choc Garlic Sauce until a velvety orange emulsion forms. Set aside.
  2. Set up a dredging station with three shallow bowls: one with flour mixed with smoked paprika and cayenne, one with the beaten egg mixture, and one with a mix of Panko breadcrumbs and 45g of grated Parmesan.
  3. Dredge each chicken cutlet in flour, dip in the egg wash, and press firmly into the Panko-Parmesan mixture to ensure a thick, even coating.
  4. Heat neutral oil in a heavy-bottomed cast iron skillet over medium-high heat. Shallow fry the cutlets for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack.
  5. Mix the softened butter with minced garlic and parsley. Slather the interior of the ciabatta rolls and sear them in a clean pan over high heat until toasted and golden.
  6. Toss the shredded Romaine with 2 tablespoons of the prepared sauce. Place a chicken cutlet on each bottom roll, top with the dressed salad, extra Parmesan shavings, and the top bun.