Recipes

ARCHIVE | CHICKEN MILANESE SANDWICH

Allergens:

eggs, gluten, milk, wheat

HACCP rules:

Food Preparation & Service Handling

Prep Time:

Yield

Shelf Life

1/2 ozfryer oiln/a
1/8 tspS&P MixrecipeARCHIVE | CHICKEN MILANESE SANDWICH
1 eachBread – Swiss Oval – Par BakedrecipeARCHIVE | CHICKEN MILANESE SANDWICH
2 tbspButter – CrostinirecipeARCHIVE | CHICKEN MILANESE SANDWICH
2 flozSauce – VodkarecipeARCHIVE | CHICKEN MILANESE SANDWICH
2 ozburrata cheeseARCHIVE | CHICKEN MILANESE SANDWICH
2 tbspPesto – BasilrecipeARCHIVE | CHICKEN MILANESE SANDWICH

1
Place Chicken into a 350°F fryer. Cook until golden brown, crispy and an internal temperature of 165°F is reached, about 4-5 minutes. Drain and transfer to a sizzle platter. Season with S&P.
2
Slice Swiss Oval in half horizontally through the middle, creating two equal halves.
3
Spread Crostini Butter evenly over each half, ensuring coast-to-coast coverage over both. Place onto a sizzle platter, butter side up, and toast until bread is golden brown, about 2-3 minutes.
4
Spread 1 fl. oz Vodka Sauce onto a room temperature sizzle platter. Place chicken on top of sauce. Ladle additional 1 fl. oz Vodka Sauce evenly over the Chicken, then evenly distribute burrata cheese over the chicken and place into a 500°F oven. Heat until the cheese is warmed and slightly melted, about 3 minutes.
5
Spread Pesto evenly onto the top half of the toasted bread.
6
Place Chicken on the bottom half of bread. Close the sandwich, slice in half on a slight bias and place onto the right side of the plate as shown in the photo.
7
Serve with specific Sandwich Accompaniment noted below.

NORDSTROM KETTLE CHIPS | 1.5 oz served in a small paper bag. Stand upright on plate, as shown in the photo. S&P CRUSH FRENCH FRIES | Place 6 oz fries into a 350°F fryer. Cook until golden brown and crispy. Drain well. Transfer immediately to a stainless-steel bowl. Season with .25 tsp S&P and .5 tsp finely chopped rosemary. Toss fries to ensure even coverage. Taste and adjust seasoning as needed. Stack fries on plate, as shown in the photo. Serve with 1.5 floz Kalamata Olive Aioli in a ramekin next to the fries, as shown in the photo. TRUFFLE PARMESAN FRENCH FRIES | Place 6 oz fries into a 350°F fryer. Cook until golden brown and crispy. Drain well. Transfer immediately to a stainless-steel bowl. Season with 1 tsp truffe parmesan spice blend and 2 tsp grated parmesan. Toss fries to ensure even coverage. Taste and adjust seasoning as needed. Stack fries on plate, as shown in the photo. Serve with 1.5 floz Truffe Aioli in a ramekin next to the fries, as shown in the photo. SIMPLE SIDE SALAD | Follow Nordstrom Art of the Perfect Salad procedures and build salad directly onto the plate, as shown in the photo. Side Salad Portion = ½ of Simple Salad Recipe. LITTLE GEM SIDE CAESAR | Follow Nordstrom Art of the Perfect Salad procedures and build salad directly onto the plate, as shown in the photo. Side Caesar Portion = 1/3 of Little Gem Caesar Recipe.

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