Recipe from Bodega, Charleston, SC
Ingredients
Mozzarella
- 1 lb mozzarella curd, broken into pieces
- 1 gallon water
- 15 g sea salt
‘Nduja Yield: 1 quart
- 1 lb pepperoni, diced
- 1⁄2 lb butter, room temperature
- 1 8-ounce jar Calabrian chiles in oil
- 1 Tbsp smoked paprika
- 1 Tbsp ground black pepper
- 10 cloves garlic
Pesto Yield: 1 quart
- 1 cup TRULY® 100% Extra Virgin Olive Oil
- 1 cup parmesan, grated
- 10 cloves garlic
- 1 Tbsp lemon juice
- 1⁄2 Tbsp kosher salt
- 1 tsp Dijon mustard
- 1 tsp ground black pepper
- 1 lb fresh basil, stems removed
Chicken Cutlet Yield: 1 serving
- 6 oz boneless chicken breast
- all-purpose flour
- egg wash
- panko breadcrumbs
- Italian breadcrumbs
- La Padella® Sauté Oil, for pan-frying
To Assemble and Serve Yield: 1 serving
- 1 ciabatta roll, sliced
- 2 slices provolone
Directions
For the Mozzarella
Place curds in a large metal bowl. Set aside. In a large pot over medium-high heat, bring water to 200°F. Pour water over curds, mixing until curds are smooth and shiny. Season with salt. Let mixture sit for 1 hour at room temperature. Cover and refrigerate overnight. The next day, transfer cheese to a clean work surface. Slice into 1⁄4-in-thick slices. Transfer to an airtight container and refrigerate.
For the ‘Nduja
In a food processor, pulse to combine all ingredients until a smooth paste is achieved. Transfer to an airtight container and refrigerate.
For the Pesto
In a blender, add TRULY® 100% Extra Virgin Olive Oil, cheese, garlic, lemon juice, salt, mustard, and pepper. Blend on high speed until smooth. Add basil and blend on medium speed until well incorporated. Transfer to an airtight container and refrigerate.
For the Chicken Cutlet
On a work surface, butterfly chicken breast into 2 thin pieces. Using a mallet, pound chicken breast until 1⁄4-inch thick. Set aside. Place flour, egg wash, and an equal portion panko and Italian breadcrumbs into separate shallow containers. Set aside. In a pan over medium flame, heat La Padella® Sauté Oil to 350°F. Coat chicken fillets in flour, egg wash, and breadcrumbs. Transfer fillets to pan and fry on both sides until golden brown and internal temperature of the chicken reaches 165°F. Set aside.
To Assemble and Serve
Heat oven to 350°F. On a work surface, spread ‘Nduja evenly over bottom-half bread and a layer of Pesto on the top half. Place provolone over ‘Nduja and 2 slices mozzarella over Pesto. Transfer slices to a sizzle tray and broil until cheese is melted and bread is crunchy. Place 2 Chicken Cutlets over provolone. Close sandwich and transfer to a serving plate.