Protein Swap | Cacio e Pepe Chicken Sandwiches
on Garlic Focaccia with Balsamic-Dressed Salad
Cooking time
20 minutes
Servings
2/4
Calories
1000 /serving
Cacio e pepe is a simple yet effective Italian duo. Grana Padano and cracked black pepper work their magic on air-fried panko-crusted chicken—crisped with less oil and less mess than traditional frying techniques. Serve on toasty garlic focaccia buns, with a crunchy balsamic-dressed side salad.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Celery stalks
- 1 Head of curly leaf lettuce
- 60ml Mayonnaise
- 15ml Balsamic vinegar
- 60g Panko
- 25g Grana Padano (contains rennet)
- 2 Garlic focaccia buns
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Barley • Eggs • Milk • Rye • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
54 g
Saturated Fat
8 g
Sodium
1230 mg
Total Carb
76 g
Sugars
6 g
Protein
52 g
Fibre
7 g
Preparation
Prepare the chicken
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Pat the chicken dry; season with ¾ of the spices and S&P.
- In a shallow bowl, combine ½ the mayo, the remaining spices and 1 tbsp water (double for 4 portions).
- In a second shallow bowl, combine the panko and S&P.
- Working one at a time, coat the chicken in the mayo (letting any excess drip off), then in the panko (pressing to adhere).
Fry the chicken
- Place the chicken* in the air fryer and lightly brush or spray with oil.
- Fry, 13 to 15 min., until browned and cooked through.
- Transfer to a paper towel-lined plate.
- Sprinkle with the cheese and plenty of black pepper.
Make the salad
- Meanwhile, reserving 2 of the largest outer leaves (double for 4 portions), halve the lettuce leaves crosswise and roughly chop the rest.
- Thinly slice the celery crosswise.
- In a large bowl, combine the chopped lettuce, celery, vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Fry the buns
- Working in batches if necessary, place the buns in the air fryer and fry, 2 to 3 min., until warmed through and toasted.
Finish & serve
- Transfer the chicken to a cutting board and slice against the grain.
- Divide the bun bottoms between your plates.
- Top each bun bottom with the remaining mayo, the reserved lettuce leaves, chicken and a bun top.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
