Sandwich Poulet Parmigiana & Burrata
65 minutes • 2 sandwiches


Discover our chicken parmigiana sandwich, a delicious fusion of tradition and innovation. Enhanced with a Tequila Lime pesto, it brings a refreshing and slightly tangy touch. A generous portion of burrata adds incomparable creaminess, making each bite an exceptional taste experience. Try it today and let yourself be seduced by this gourmet reinterpretation of a classic!


  • 2 chicken breasts
  • 250 g of burrata
  • 1 cup of flour
  • 2 eggs
  • 1 cup Italian breadcrumbs
  • 1/2 cup parmesan
  • 2 tbsp. tablespoon dried oregano
  • 4 slices of cooked bacon
  • 2 small baguettes
  • 1 cup fresh basil
  • 1 clove of garlic
  • 1/3 cup olive oil
  • 2 tbsp. tbsp Tequila Lime hot sauce
  • 1/3 cup roasted pine nuts
  • 2 French shallots, finely chopped
  • 1 C. tablespoon finely chopped garlic
  • 2 cans diced tomatoes (796 ml)
  • 2 tbsp. tablespoon of tomato paste
  • 1/4 cup white wine
  • 2 tbsp. tbsp Montreal steak spice
  • 2 tbsp. tbsp Original hot sauce
  • 2 tbsp. tablespoon dried oregano


  1. In a saucepan, brown the shallots and garlic with a drizzle of olive oil. Deglaze with white wine, add Montreal steak spices and continue cooking for 2 to 3 minutes. Then add the tomatoes, tomato paste, Firebarns Original Hot Sauce and oregano. Cover and simmer over heat for about 45 minutes. Place in a blender and set aside.
  2. Cut the chicken breasts in half lengthwise, cover with plastic wrap and flatten slightly with a rolling pin. In 3 separate bowls, add the flour, eggs and combine the breadcrumbs, parmesan and dried oregano in the last bowl. Dip the cutlets in the flour, then the eggs and finally in the breadcrumb mixture. On a baking sheet lined with parchment paper, bake the cutlets at 375°F for 25 minutes.
  3. In a bowl, combine basil, garlic, Parmesan, roasted pine nuts and Tequila Lime hot sauce. Blend with a blender, adding the olive oil gradually until the desired consistency.
  4. Cover the escalopes with marinara sauce, cut the burrata into 4, place each part on the escalopes and set aside.broilfor about 3 to 4 minutes.
  5. Cut the baguettes in 2, and spread marinara sauce on both sides and place in the oven atbroil3 to 4 minutes.
  6. Add the escalope to the bread with the bacon and pesto.


Julie Létourneau said:

Bonjour, où vont les noix de pins rôties dans la recette? On n’en fait aucunement mention dans la préparation. Merci

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