Kentucky hot brown sandwich with fried chicken
American cuisine › Kentucky · ByronTalbott · ♥ 585 likes · 13.4K views · 4 min video
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Read about cutlet (paillard) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 slices bacon
- 2 tbsp all-purpose flour
- 1 cup milk
- 2 tbsp Parmesan cheese
- ¼ cup Swiss cheese
- 1 tsp fresh rosemary
- ½ cup all purpose flour
- 1 whole egg wash
- 1 cup panko breadcrumbs
Cook the bacon on a sheet tray at around 400F for 15 to 20 minutes, until most of the fat is rendered and the edges are crispy.
For the bechamel, melt butter in a sauce pot over low to medium heat, whisk in the flour and cook 1 minute.
- butter
Whisk in the milk, Parmesan and Swiss cheese; cook 3 to 4 minutes until it begins to thicken. Remove from the heat and salt to taste.
- salt
- chicken breasts
Butterfly the chicken breasts and tenderize with the back of the knife; pound between parchment or plastic wrap with a wide flat-bottomed pan to about 1/4 inch.
- pepper
- thyme
Season with salt, pepper, fresh rosemary and thyme.
Dust both sides with flour, coat lightly with egg wash, then coat both sides thoroughly with panko.
- rosemary
Drain on paper towel; fry rosemary to garnish; salt the chicken while hot. Hold the chicken and bacon in a warm oven.
Fried rosemary and holding warm
- bread loaf
- olive oil
Hollow out some of the bread's crumb; drizzle with olive oil and cracked black pepper and toast under the broiler until the edge is crispy.
- cracked black pepper
- sliced tomatoes
Top the bread with the fried chicken and sliced tomatoes; torch the tomatoes for some char.
Assembling and broiling
Spoon the bechamel around, add a few slices of Swiss cheese and broil 2 to 3 minutes until bubbly.