Garlic Parmesan Chicken Sub

Ingredients

Directions

1. 1Preheat oven to 375°F.
2. 2Place small mounds of grated Parmesan on a parchment-lined baking sheet, spacing them 2 inches apart.
3. 3Sprinkle each with dried Italian herbs.
4. 4Bake for 5-7 minutes until golden and crispy.
5. 5Remove and let cool on the baking sheet for 2 minutes before transferring to a wire rack.
6. 6Heat 1/2 cup beef tallow or lard to 300°F in a small skillet.
7. 7Carefully add fresh basil leaves and fry for 30 seconds until crispy.
8. 8Remove with a slotted spoon and drain on paper towels.
9. 9Season immediately with a pinch of salt.
10. 10In a small skillet over medium heat, cook diced pepperoni for 2-3 minutes until it renders fat and begins to crisp.
11. 11Add finely diced onion and minced garlic, cooking for 2 minutes until softened.
12. 12Add quartered cherry tomatoes, chopped sun-dried tomatoes, brown sugar, Italian seasoning, and red pepper flakes.
13. 13Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until tomatoes break down and mixture becomes thick and jammy.
14. 14Season with salt. Remove from heat and cool slightly.
15. 15In a large bowl, combine baby arugula, shredded red cabbage, halved cherry tomatoes, sliced red onions, and crumbled feta cheese.
16. 16Add sliced pepperoncini peppers, sliced cherry peppers, chopped salami, and crushed croutons.
17. 17In a small bowl, whisk together mayonnaise, red wine vinegar, extra virgin olive oil, and Italian seasoning.
18. 18Pour dressing over vegetables and toss to coat evenly.
19. 19Season with salt and black pepper. Refrigerate until ready to serve.
20. 20In a small bowl, combine softened cream cheese and fresh goat cheese, mixing until smooth.
21. 21Fold in crumbled feta cheese, diced roasted red peppers, and mashed roasted garlic cloves.
22. 22Stir in lemon zest, chopped fresh basil, red wine vinegar, and grated Parmesan.
23. 23Season with salt and black pepper. Set aside.
24. 24Pound the chicken cutlet to an even 3/4-inch thickness.
25. 25In a shallow bowl, whisk together buttermilk and egg.
26. 26In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, garlic powder, dried parsley, salt, and white pepper.
27. 27Submerge chicken in wet batter for at least 15 minutes (or up to 4 hours refrigerated).
28. 28Remove from wet batter and dredge thoroughly in dry batter, pressing gently to adhere. For extra crunch, dip back in wet batter and dredge again.
29. 29Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet.
30. 30Carefully place breaded chicken into hot oil and fry for 6-7 minutes until golden brown and internal temperature reaches 165°F.
31. 31Remove with slotted spoon and drain on a wire rack.
32. 32In a small saucepan over medium-low heat, melt butter.
33. 33Add minced garlic and cook for 2-3 minutes until fragrant but not browned.
34. 34Slowly add heavy cream while whisking constantly.
35. 35Bring to a gentle simmer and cook for 2 minutes.
36. 36Remove from heat and whisk in grated Parmesan cheese until smooth.
37. 37Stir in fresh lemon juice. Season with salt and white pepper.
38. 38Keep warm on low heat until ready to use.
39. 39Butter both halves of the sub roll and toast on a griddle or skillet for 1-2 minutes until golden.
40. 40Spread Lemon Butter Basil Goat Feta Roasted Pepper Spread on the bottom sub roll.
41. 41Spoon a generous layer of Pepperoni Cherry Tomato Jam over the spread.
42. 42Place the fried chicken on top of the jam.
43. 43Spoon Garlic Parmesan Cream Sauce generously over the chicken.
44. 44Pile Italian Arugula Slaw on top.
45. 45Top with Parmesan crisps and fried basil leaves.
46. 46Add shaved Parmigiano-Reggiano.
47. 47Place top bun and serve immediately while hot.