This is one delicious and very satisfying chicken parmesan burger that is very traditional in terms of flavours but a little different in the way those flavours come together. Traditional Italian herbs are baked into the fresh buns and also included in the super crunchy fried chicken crust on the succulent chicken breasts. In the sauce however, it's all about the sweet summer tomatoes. The tomatoes are very simply seasoned and quickly pan fried to a chunky compote that gets served on the burgers along with mixed mozzarella and Parmesan cheese.
This terrific sandwich is a meal in itself, all we ever serve with them is a simple salad on the side.
Parmesan Herb Burger Buns
3 cups flour
1 pkg (5 grams) instant yeast
1 1/2 tsp salt
2 tbsp sugar
3 tbsp melted butter
1 cup warm milk
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh herbs (I used oregano, chives, basil and rosemary)
Makes 12 burger buns
Combine 1 1/2 cups of the flour along with the sugar, instant yeast, cheese and herbs and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter and warm milk. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. Turn the dough out onto the counter top or bread board to knead. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or counter top.
Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 15 minutes.
Divide the dough into 12 equal portions, forming each division into a ball. Roll the ball into about a 4 or five inch disk and place on baking sheets 2 to 3 inches apart. Cover with a tea towel and allow to rise in a draft free place for about 1 1/2 hours or until at least doubled or tripled in size. Bake at 375 degrees F for about 20-25 minutes or until golden brown. Cool on a wire rack.
Combine 1 1/2 cups of the flour along with the sugar, instant yeast, cheese and herbs and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter and warm milk. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. Turn the dough out onto the counter top or bread board to knead. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or counter top.
Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 15 minutes.
Divide the dough into 12 equal portions, forming each division into a ball. Roll the ball into about a 4 or five inch disk and place on baking sheets 2 to 3 inches apart. Cover with a tea towel and allow to rise in a draft free place for about 1 1/2 hours or until at least doubled or tripled in size. Bake at 375 degrees F for about 20-25 minutes or until golden brown. Cool on a wire rack.
Double Crunch Italian Fried Chicken Breasts
6 large boneless skinless chicken breasts
6 large boneless skinless chicken breasts
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
Sift together:
2 cup flour
4 tsp salt
4 tsp black pepper
1 tbsp dried oregano
1tbsp dried basil
1 tbsp dried thyme
1tbsp garlc powder
1 tbsp dried oregano finely chopped
1 tbsp dried oregano finely chopped
Make an egg wash by whisking together:
4 eggs
8 tbsp water
Season the chicken breasts with salt and pepper, then dip the meat in the flour and herb mixture. Dip the breast into the eggwash and then a final time into the flour and herb mix, pressing the mix into the meat to get good contact.
Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
Drain on a wire rack. Hold in a warm oven.
Quick Chunky Tomato Compote
4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp chilli flakes (optional)
salt and pepper to season
Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chilli flakes, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final few minutes of cooking time before serving.
4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp chilli flakes (optional)
salt and pepper to season
Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chilli flakes, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final few minutes of cooking time before serving.
Toast the burger buns under the broiler. Place the fried chicken breasts on a cookie sheet or in a baking dish spoon on some of the warm tomato compote, then top with a mixture of:
1 1/2 cups grated mozzarella cheese
1/2 cup grated parmesan cheese
Place under the broiler to melt and lightly brown the cheese. Serve on the toasted burger buns.
Place under the broiler to melt and lightly brown the cheese. Serve on the toasted burger buns.
This is one delicious and very satisfying chicken parmesan burger that is very traditional in terms of flavours but a little different in the way those flavours come together. Traditional Italian herbs are baked into the fresh buns and also included in the super crunchy fried chicken crust on the succulent chicken breasts. In the sauce however, it's all about the sweet summer tomatoes. The tomatoes are very simply seasoned and quickly pan fried to a chunky compote that gets served on the burgers along with mixed mozzarella and Parmesan cheese.
This terrific sandwich is a meal in itself, all we ever serve with them is a simple salad on the side.
Parmesan Herb Burger Buns
3 cups flour
1 pkg (5 grams) instant yeast
1 1/2 tsp salt
2 tbsp sugar
3 tbsp melted butter
1 cup warm milk
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh herbs (I used oregano, chives, basil and rosemary)
Makes 12 burger buns
Combine 1 1/2 cups of the flour along with the sugar, instant yeast, cheese and herbs and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter and warm milk. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. Turn the dough out onto the counter top or bread board to knead. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or counter top.
Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 15 minutes.
Divide the dough into 12 equal portions, forming each division into a ball. Roll the ball into about a 4 or five inch disk and place on baking sheets 2 to 3 inches apart. Cover with a tea towel and allow to rise in a draft free place for about 1 1/2 hours or until at least doubled or tripled in size. Bake at 375 degrees F for about 20-25 minutes or until golden brown. Cool on a wire rack.
Combine 1 1/2 cups of the flour along with the sugar, instant yeast, cheese and herbs and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter and warm milk. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. Turn the dough out onto the counter top or bread board to knead. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or counter top.
Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 15 minutes.
Divide the dough into 12 equal portions, forming each division into a ball. Roll the ball into about a 4 or five inch disk and place on baking sheets 2 to 3 inches apart. Cover with a tea towel and allow to rise in a draft free place for about 1 1/2 hours or until at least doubled or tripled in size. Bake at 375 degrees F for about 20-25 minutes or until golden brown. Cool on a wire rack.
Double Crunch Italian Fried Chicken Breasts
6 large boneless skinless chicken breasts
6 large boneless skinless chicken breasts
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
Sift together:
2 cup flour
4 tsp salt
4 tsp black pepper
1 tbsp dried oregano
1tbsp dried basil
1 tbsp dried thyme
1tbsp garlc powder
1 tbsp dried oregano finely chopped
1 tbsp dried oregano finely chopped
Make an egg wash by whisking together:
4 eggs
8 tbsp water
Season the chicken breasts with salt and pepper, then dip the meat in the flour and herb mixture. Dip the breast into the eggwash and then a final time into the flour and herb mix, pressing the mix into the meat to get good contact.
Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
Drain on a wire rack. Hold in a warm oven.
Quick Chunky Tomato Compote
4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp chilli flakes (optional)
salt and pepper to season
Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chilli flakes, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final few minutes of cooking time before serving.
4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp chilli flakes (optional)
salt and pepper to season
Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chilli flakes, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final few minutes of cooking time before serving.
Toast the burger buns under the broiler. Place the fried chicken breasts on a cookie sheet or in a baking dish spoon on some of the warm tomato compote, then top with a mixture of:
1 1/2 cups grated mozzarella cheese
1/2 cup grated parmesan cheese
Place under the broiler to melt and lightly brown the cheese. Serve on the toasted burger buns.
Place under the broiler to melt and lightly brown the cheese. Serve on the toasted burger buns.
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