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McChicken4 The Mediterranean · GialloZafferano.com

• 0:00
  Speaker 1: McChicken. The Mediterranean is a crispy chicken sandwich with a
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  Speaker 1: rich red pesto sauce, grilled bacon, and fresh lettuce, served
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  Speaker 1: in soft-seeded hamburger buns. The sauce is a red pesto
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  Speaker 1: based on sun-dried tomatoes, Grana Padano cheese, and cashews, combined
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  Speaker 1: with a homemade mayonnaise. For four sandwiches, you need about
• 0:20
  Speaker 1: 40 minutes of preparation and 20 minutes of cooking. For
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  Speaker 1: four servings, you need chicken and bread, Chicken breast, 300 grams.
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  Speaker 1: Four hamburger muffins with seeds. Eight slices of bacon. Four
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  Speaker 1: leaves of Batavia lettuce. For the batter. Type 00 flour,
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  Speaker 1: 200 grams. Cold water, 330 grams. Cold blonde beer, 50 grams.
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  Speaker 1: Grated peel of one lemon. Dried marjoram, as needed. Dried thyme,
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  Speaker 1: as needed. Fine salt, 10 grams. White pepper, as needed.
• 1:00
  Speaker 1: For the breading. Breadcrumbs, 500 grams. Semolina, as needed. For frying.
• 1:08
  Speaker 1: Sunflower seed oil, as needed. For the red pesto sauce.
• 1:13
  Speaker 1: Sunflower seed oil, 220 grams. One egg yolk. White wine vinegar,
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  Speaker 1: 10 grams. Sun-dried tomatoes in oil, 20 grams. Extra virgin
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  Speaker 1: olive oil, 25 grams. Grana Padano PDO cheese, 25 grams, grated.
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  Speaker 1: Tomato paste, 15 grams. Mustard, 10 grams. Fine salt, 10 grams. Cashews,
• 1:39
  Speaker 1: 3 grams. Dried oregano, 1 pinch. Start with the red
• 1:44
  Speaker 1: pesto sauce. In a bowl, place the egg yolk and
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  Speaker 1: the white wine vinegar. Use electric beaters at high speed
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  Speaker 1: and whisk until the color starts to lighten. While you
• 1:54
  Speaker 1: keep whisking, add the sunflower seed oil in a thin,
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  Speaker 1: steady stream, without stopping. When the mixture becomes thick and creamy,
• 2:01
  Speaker 1: add the fine salt and mix again. Set this mayonnaise aside.
• 2:06
  Speaker 1: Prepare the red pesto. In a food processor, place the
• 2:10
  Speaker 1: sun-dried tomatoes, the extra virgin olive oil, and the grated
• 2:13
  Speaker 1: Grana Padano cheese. Add the cashews, the mustard, and the
• 2:17
  Speaker 1: tomato paste. Season with the dried oregano. Blend until you
• 2:22
  Speaker 1: obtain a dense mixture with small pieces of tomato still visible.
• 2:26
  Speaker 1: Transfer the pesto to the bowl with the mayonnaise and
• 2:28
  Speaker 1: fold it in gently until you obtain a uniform red
• 2:31
  Speaker 1: pesto sauce. Prepare the batter. In a bowl, add the
• 2:36
  Speaker 1: type 00 flour. Add the grated lemon peel, dried thyme,
• 2:40
  Speaker 1: fine salt, dried marjoram, and white pepper. Pour in the
• 2:44
  Speaker 1: cold water and the cold blonde beer. Mix gently with
• 2:48
  Speaker 1: a whisk until you obtain a smooth batter without lumps.
• 2:52
  Speaker 1: Prepare the chicken. Place the whole chicken breast on a
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  Speaker 1: cutting board and cut it in half. Remove any cartilage
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  Speaker 1: and small bones. Cut each half again so that you
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  Speaker 1: obtain four pieces of similar size. Coat each piece of
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  Speaker 1: chicken in semolina, making sure to cover it well. Then
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  Speaker 1: dip each piece into the batter and let the excess
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  Speaker 1: batter drip off. Immediately coat each piece in the breadcrumbs,
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  Speaker 1: pressing well so the crumbs adhere completely. Place the breaded
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  Speaker 1: cutlets on a tray and let them rest at room temperature.
• 3:23
  Speaker 1: Prepare the bacon. Arrange the bacon slices on a baking tray,
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  Speaker 1: well spread out and not overlapping. Place the tray under
• 3:31
  Speaker 1: the oven grill or broiler and grill for about five
• 3:34
  Speaker 1: minutes until the bacon is crispy and golden. Set aside.
• 3:39
  Speaker 1: Prepare for frying. Heat sunflower seed oil in a pot
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  Speaker 1: or deep pan until it reaches 338 degrees Fahrenheit. When
• 3:48
  Speaker 1: the oil is at temperature, immerse one cutlet at a
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  Speaker 1: time using a slotted spoon. Fry until the cutlets are
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  Speaker 1: cooked through and the coating is golden and crispy. As
• 3:58
  Speaker 1: they are ready, lift them out and place them on
• 4:00
  Speaker 1: paper towels to drain the excess oil. While the chicken
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  Speaker 1: is frying, prepare the buns. Cut the hamburger muffins in
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  Speaker 1: half and place them cut side up on a baking sheet.
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  Speaker 1: Grill them for 3 to 4 minutes until the surface
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  Speaker 1: is lightly golden. Now assemble the sandwiches. Place the bottom
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  Speaker 1: half of each bun on a work surface. Lay one
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  Speaker 1: crispy chicken cutlet on each bun base. Add two slices
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  Speaker 1: of crispy bacon on top of each cutlet. Place one
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  Speaker 1: leaf of Batavia lettuce on each sandwich. Finish with a
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  Speaker 1: generous spoonful of the red pesto sauce on top. Close
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  Speaker 1: each sandwich with the top half of the bun. Serve
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  Speaker 1: McChicken the Mediterranean immediately, while the chicken is still hot
• 4:43
  Speaker 1: and crispy, and enjoy the contrast between the crunchy coating,
• 4:47
  Speaker 1: the smoky bacon, the fresh lettuce, and the rich, creamy
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  Speaker 1: red pesto sauce.