Pairs well with McChicken Il Provolone
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McChicken Il Provolone
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A flavorful Italian-style McChicken sandwich featuring 100% Italian chicken breast, Provolone Valpadana DOP cheese, crispy bacon, and a special mayonnaise with capers from the Olio DOP islands.
00:20:00 total
Serves 4
medium
Main Various
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Ingredients
- hamburger buns with seeds - 4 (cut in half)
- Italian chicken breast - 300 g (divided into four 1 cm thick squares)
- Provolone Valpadana DOP cheese slices - 4 slices
- bacon slices - 8 slices
- tomato slices - 8 slices
- 00 flour - 200 g (for batter)
- cold water - 330 g (for batter)
- cold light beer - 50 g (can be replaced with sparkling water)
- lemon zest - 1 (for batter flavoring)
- dried marjoram - watch the video to see (for batter seasoning)
- dried thyme - watch the video to see (for batter seasoning)
- fine salt - 10 g (for batter)
- white pepper - watch the video to see (for batter)
- durum wheat semolina, finely ground - watch the video to see (for coating chicken)
- coarsely ground dry bread crumbs - 500 g (for coating chicken)
- sunflower seed oil - watch the video to see (for frying and mayonnaise)
- pickled gherkins - 15 g (for caper mayonnaise)
- capers from the Olio DOP islands - 10 g (for caper mayonnaise)
- mustard - 10 g (for caper mayonnaise)
- pickled spring onions - 10 g (for caper mayonnaise)
- water - 15 g (for caper mayonnaise)
- white wine vinegar - 5 g (for caper mayonnaise)
- fresh dill sprigs - 2 sprigs (for caper mayonnaise)
- garlic powder - 1 pinch (optional, for caper mayonnaise)
- fine salt - 5 g (for caper mayonnaise)
- sugar - 3 g (for caper mayonnaise)
- egg yolk - 1 (for mayonnaise)
- lemon juice - 10 g (for mayonnaise)
Instructions
- Prepare the caper mixture: Combine pickled gherkins, pickled spring onions, salt, sugar, white wine vinegar, water, mustard, fresh dill, and garlic powder in a blender. Blend until creamy and set aside.
- Make the mayonnaise base: In a bowl, whisk the egg yolk and lemon juice with an electric whisk until the mixture changes color. Slowly drizzle in sunflower seed oil while whisking continuously to emulsify.
- Combine caper mixture with mayonnaise: Add the blended caper mixture to the mayonnaise and mix well to create the caper mayonnaise sauce.
- Prepare the batter: In a bowl, mix 00 flour with lemon zest, salt, dried marjoram, dried thyme, and white pepper. Add cold water and cold beer (or sparkling water as a substitute) and whisk gently to avoid lumps.
- Prepare the chicken: Lightly beat the chicken breasts and cut into four 1 cm thick squares. Coat each piece first in durum wheat semolina, then dip into the batter, and finally coat with coarsely ground bread crumbs.
- Fry the chicken: Heat sunflower seed oil to frying temperature. Fry the coated chicken pieces in batches until golden brown. Drain and set aside.
- Cook the bacon: Arrange bacon slices on a baking tray and grill in the oven for 5 minutes until crispy.
- Grill the buns: Place the hamburger buns cut side up in a pan and grill for 3 to 4 minutes until lightly toasted.
- Assemble the sandwich: On the bottom bun, place two slices of bacon, then the fried chicken, a slice of Provolone Valpadana DOP, two tomato slices, and a spoonful of caper mayonnaise. Top with the other half of the bun.
