Esquire Magazine Has Recipes?

I(E) didn't know this, but Esquire magazine has some pretty great recipes.
One lazy afternoon E and friend B decided to try out Esquire's Chicken Parm Hero, which turned out to be one of the best sandwiches we'd ever had.

The recipe can be found here.

We couldn't find Semolina hero rolls at our local friendly Coles supermarket, so we just used sliced Artisan loaf instead. I'd say it turned out just fine that way as well, but if you can find a nice, soft sandwich roll I'm sure it can only add to the amazing taste experience.

Highly recommended.




A Modified Version of Harold Dieterle's Chicken-Parm Hero:

Ingredients

• 1 boneless, skinless organic chicken-breast cutlet (about 8 oz)
• 2 tbsp flour
• 1 large egg, lightly beaten (overbeating creates air bubbles that prevent the bread crumbs from sticking)
• 1/2 cup seasoned bread crumbs
• Canola or peanut oil for frying
• Artisan loaf, cut into approximately 1" slices
• Sauce (see below)
• 2 tbsp grated pecorino
• 1/4 cup (4 oz) shredded buffalo mozzarella

Method

Dredge chicken breast in flour (knocking off excess), dip in egg (dripping off excess), and press in bread crumbs (must be thoroughly coated at each step). In a sauté pan over medium to high heat, add 1/4 inch of oil. When a pinch of breading sizzles on contact, fry breaded cutlet (lowering heat if necessary) until golden brown and cooked through, about 3 minutes on each side. (Check for doneness by making a tiny cut in thickest part of breast.)

Place bread slices on foil-covered sheet pan and lightly toast under preheated broiler. Lightly coat upper and lower halves with sauce and arrange cutlet on bottom half, cutting to fit if necessary.

Top with sauce, grated pecorino, and buffalo mozzarella. Transfer to preheated 350 degree oven until cheese is melted, about 2 or 3 minutes. Set top in place and serve.

Sauce

• 1/4 cup spicy Italian sausage, out of casing and crumbled
• 2 cloves garlic, minced
• 1 cup white onion, minced
• 2 tsp fennel seed
• 2 basil leaves, chopped
• 1 can (14 1/2 oz) crushed organic tomatoes
• Coarse salt and ground black pepper to taste

In a medium sauce pot over low to medium heat, cook sausage. Strain off fat, add garlic, onion, fennel seed, and basil, and cook until softened. Add tomatoes and simmer over low heat until thickened, about 30 minutes. Season to taste.