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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Dizzy parm n’ garlic broccoli rabe sammies

ZippylipZippylip Posts: 4,277
edited November -1 in EggHead Forum
The mood struck for a good old chicken cutlet sandwich with broccoli rabe fried with garlic in olive oil, but wanted to give it a little kick in the sphincter, so rather than using the standard (& very good) chicken breast, I went with thighs, pounded them nice & thin for quick frying, & dredged in an approximately 60/40 mix of breadcrumbs & dizzy dust, then fried in olive oil, lid closed, intermittently tossing in cherry chips to keep a nice & smoky environment:

The skinned & de-boned thighs:

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The dredging material:

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All dredged & ready to go:

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Right on in there:

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Happy happy time:

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Can you feel the love

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One of the premier green veggies of our time:

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Also thrilled to be in the egg:

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Ecstatic:

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On the nice hard roll with melted sharp provolone & some roasted red peppers (not shown, the little firecracker hot Calabrian hot peppers courtesy Steven, but extremely important to the flavor of this sangweeeech);

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Hope you all have a pleasant weekend, looks to be a beautiful one in the hut :)

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