Name: Sous Vide Chicken Cutlet Sandwich with Mozzarella, Fried Egg, and Tomato
Total time: 45 min
Yield: 1 servings
Cuisine: Argentine
Ingredients: 1 chicken breast; 1 cup breadcrumbs; 1 egg; 1/2 cup grated mozzarella cheese; 1 large egg; 1 tomato; 1 crusty white bread roll; 1 tablespoon olive oil; Salt and pepper to taste; 1 tablespoon mayonnaise

Sous Vide Chicken Cutlet Sandwich with Mozzarella, Fried Egg, and Tomato

A modern Argentine-style chicken sandwich with a tender sous vide chicken cutlet, melted mozzarella, a fried egg, and fresh tomato on a crusty white roll.

45 minutes1 servings

Method

Set sous vide water bath to 71°C (160°F). Season chicken breast with salt and pepper, place in a vacuum-sealed bag, and cook for 1.5-2 hours.
While chicken cooks, prepare breading station: beat egg in a shallow dish and mix breadcrumbs with salt and pepper in another dish.
After sous vide, remove chicken from bag and let cool slightly. Dip in beaten egg, then coat with breadcrumbs. Place on a baking sheet lined with parchment paper.
Preheat oven to 375°F (190°C) and bake chicken for 10-12 minutes until golden and crispy. Let rest for 5 minutes before slicing.
In a skillet, heat olive oil over medium heat. Cook the egg until the whites are set but the yolk is still runny. Season with salt and pepper.
Slice the tomato and arrange it on the bottom half of the bread roll. Add the sliced chicken, mozzarella cheese, and fried egg.
Spread mayonnaise on the top half of the roll and place it over the filling. Serve immediately.
Before serving, confirm the chicken has reached 71°C (160°F) during sous vide and 74°C (165°F) at final check with a food thermometer.