Lactalis Culinary

METHOD

1. On a smooth surface, cut the pizza dough into 4 equal-sized pieces. Roll each piece into long, even ropes, about 2 feet long. Tie each rope in a figure-8 knot, and transfer to a prepared baking sheet, gently pulling at the ends to create a longer, thinner knot. Brush with olive oil, and cover with plastic wrap for 20 minutes.

2. Unwrap the 4 dough knots and bake until cooked through and just beginning to turn golden on top, about 22 to 25 minutes. (Heat and oven time varies depending on dough and oven.) Set aside to cool.

3. Meanwhile, prepare the chicken. Cut each breast in half crosswise to create a total of 4 thin chicken slices. Season the chicken slices with salt and pepper.

4. In a small bowl, whisk together the eggs and milk, and add salt and pepper to taste. Pour the flour into a tray. In a second tray, add the breadcrumbs, Parmesan, and finely chopped parsley and stir together to blend.

5. One at a time, dip the chicken pieces into the flour, then the eggs, and then the breadcrumbs, patting and turning the chicken to adhere. Set the cutlets aside on a large plate. Continue until all of the chicken has been breaded, then refrigerate for 30 minutes.  

6. To cook the chicken, heat the vegetable oil in a skillet over medium-high heat. Once hot, add the chicken in batches and cook until the chicken is browned and cooked through, about 3 to 4 minutes per side. Transfer the chicken to a paper towel-lined plate to absorb excess oil.

7. To assemble, carefully slice the baked bread knots in half, crosswise. Then, place a chicken cutlet on each bread knot bottom. Spoon some marinara over the cutlet and top with mozzarella slices. Cover with the top bread knot halves, and transfer back to the oven until warmed through and the cheese has melted, about 5 minutes.

8. In a sauté pan on very, very low heat, add remaining olive oil, butter, and finely chopped garlic and let warm for 6 minutes. Remove from heat, and toss in the chopped parsley. Brush the sandwiches generously with this garlic oil mixture, and serve immediately with extra marinara for dipping.