Well gents, here's another for the books.
A chicken francaise sub. Hand cut tenders and pounded to a quarter inch. Floured, egged, breaded, egged, and rebreaded. Heavy on all the seasoning. Fried using tarrow fat. Sauce from 3 lemons, homemade leftover chicken stock and a slurry to thicken it to bisque consistency.
The bread was a homemade French with amylase enzymes added and proofed for 24 hours. Pickled red onions were added during prep and everything was melted using shredded mozz.
