Chicken Parm Mac and Truffle Infused Cheese Sandwich
Chicken Parm Mac and Truffle Infused Cheese Sandwich
Ingredients
For the Truffle-Infused Macaroni and Cheese
- 1 pound elbow macaroni, cooked according to package directions
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 cup Pesto al tartufo, (truffle pesto)
- 1 1/2 cups Red Leicester cheese, shredded
- 1 1/2 cups white shredded cheese, (such as mozzarella or cheddar blend)
For the Fried Chicken Cutlet
- 4 chicken breasts, boneless, skinless
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 large eggs, beaten
- 2 cups breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 4 cups vegetable oil, for frying, or as needed
For the Fresh Tomato Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup passata, (strained tomatoes)
For Assembly
- 4 large bread rolls
Instructions
- 1
Begin by preparing the macaroni for the truffle-infused mac and cheese. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
⏱️ 10 min
- 2
For the cheese sauce base, melt butter in a large saucepan over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a smooth roux.
⏱️ 3 min
- 3
Gradually whisk in the whole milk until no lumps remain and the sauce begins to thicken, forming a béchamel. Continue whisking for 3-5 minutes until it reaches a smooth consistency.
⏱️ 5 min
- 4
Season the béchamel with salt, black pepper, garlic powder, and the Pesto al tartufo. Stir well to combine and infuse the truffle flavor throughout the sauce.
⏱️ 2 min
- 5
Reduce the heat to low. Add the shredded Red Leicester cheese and white shredded cheese to the sauce. Stir continuously until the cheeses are completely melted and the sauce is smooth and thick.
⏱️ 5 min
- 6
Fold the cooked elbow macaroni into the truffle cheese sauce until evenly coated. Keep warm.
⏱️ 2 min
- 7
Prepare the chicken cutlets. Place each chicken breast between two sheets of plastic wrap and pound thin to about 1/4-inch thickness using a meat mallet or the bottom of a heavy pan.
⏱️ 5 min
- 8
Set up a dredging station: In a shallow dish, combine 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. In a second shallow dish, whisk the beaten eggs. In a third shallow dish, combine the breadcrumbs and grated Parmesan cheese.
⏱️ 5 min
- 9
Dredge each chicken cutlet: first coat thoroughly in the seasoned flour, shaking off excess. Then dip in the beaten egg, allowing excess to drip off. Finally, generously coat in the breadcrumb and Parmesan mixture, pressing gently to adhere.
⏱️ 8 min
- 10
Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan.
⏱️ 5 min•🌡️ 350
- 11
Fry the chicken cutlets for about 4 minutes per side, or until golden brown, crispy, and cooked through. Remove from oil and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 8 min
- 12
For the fresh tomato sauce, heat olive oil in a small saucepan over medium heat. Add the minced garlic and sauté until lightly golden and fragrant, about 1-2 minutes.
⏱️ 2 min
- 13
Pour in the passata and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
⏱️ 7 min
- 14
To assemble the sandwiches, slice the large bread rolls horizontally. Spread a generous amount of fresh tomato sauce on the bottom half of each roll. Place a fried chicken cutlet on top of the sauce.
⏱️ 4 min
- 15
Pile a generous portion of the truffle-infused macaroni and cheese on top of the chicken cutlet. Place the top half of the bread roll on the mac and cheese to complete the sandwich. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Parm Mac and Truffle Infused Cheese Sandwich
For the Truffle-Infused Macaroni and Cheese
- 1 pound elbow macaroni, cooked according to package directions
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 cup Pesto al tartufo, (truffle pesto)
- 1 1/2 cups Red Leicester cheese, shredded
- 1 1/2 cups white shredded cheese, (such as mozzarella or cheddar blend)
For the Fried Chicken Cutlet
- 4 chicken breasts, boneless, skinless
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 large eggs, beaten
- 2 cups breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 4 cups vegetable oil, for frying, or as needed
For the Fresh Tomato Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup passata, (strained tomatoes)
For Assembly
- 4 large bread rolls
Instructions
- 1
Begin by preparing the macaroni for the truffle-infused mac and cheese. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
⏱️ 10 min - 2
For the cheese sauce base, melt butter in a large saucepan over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a smooth roux.
⏱️ 3 min - 3
Gradually whisk in the whole milk until no lumps remain and the sauce begins to thicken, forming a béchamel. Continue whisking for 3-5 minutes until it reaches a smooth consistency.
⏱️ 5 min - 4
Season the béchamel with salt, black pepper, garlic powder, and the Pesto al tartufo. Stir well to combine and infuse the truffle flavor throughout the sauce.
⏱️ 2 min - 5
Reduce the heat to low. Add the shredded Red Leicester cheese and white shredded cheese to the sauce. Stir continuously until the cheeses are completely melted and the sauce is smooth and thick.
⏱️ 5 min - 6
Fold the cooked elbow macaroni into the truffle cheese sauce until evenly coated. Keep warm.
⏱️ 2 min - 7
Prepare the chicken cutlets. Place each chicken breast between two sheets of plastic wrap and pound thin to about 1/4-inch thickness using a meat mallet or the bottom of a heavy pan.
⏱️ 5 min - 8
Set up a dredging station: In a shallow dish, combine 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. In a second shallow dish, whisk the beaten eggs. In a third shallow dish, combine the breadcrumbs and grated Parmesan cheese.
⏱️ 5 min - 9
Dredge each chicken cutlet: first coat thoroughly in the seasoned flour, shaking off excess. Then dip in the beaten egg, allowing excess to drip off. Finally, generously coat in the breadcrumb and Parmesan mixture, pressing gently to adhere.
⏱️ 8 min - 10
Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan.
⏱️ 5 min•🌡️ 350 - 11
Fry the chicken cutlets for about 4 minutes per side, or until golden brown, crispy, and cooked through. Remove from oil and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 8 min - 12
For the fresh tomato sauce, heat olive oil in a small saucepan over medium heat. Add the minced garlic and sauté until lightly golden and fragrant, about 1-2 minutes.
⏱️ 2 min - 13
Pour in the passata and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
⏱️ 7 min - 14
To assemble the sandwiches, slice the large bread rolls horizontally. Spread a generous amount of fresh tomato sauce on the bottom half of each roll. Place a fried chicken cutlet on top of the sauce.
⏱️ 4 min - 15
Pile a generous portion of the truffle-infused macaroni and cheese on top of the chicken cutlet. Place the top half of the bread roll on the mac and cheese to complete the sandwich. Serve immediately.
⏱️ 4 min