Maine Meat is a local butchery and market located an hour north of Boston in Kittery, Maine. Their dedication to running a sustainable and community-focused whole-animal butchery gives local farmers a storefront outlet to sell their livestock, and it also gives their loyal customers a central place to get high-quality, ethically-raised meat cut by a team of expert butchers. A whole-animal butcher is exactly what it sounds like; they use the entire the animal so specific cuts are limited but that's where their team of knowledgeable butchers really shines. They will help you find the best cut for what you're looking for and let you know how to prepare it as well.
It's their commitment to sustainability that has Bona Furtuna so excited to partner with Maine Meat and have our products available in their market. Masters of their craft, Maine Meat has also graciously provided us with a delicious Chicken Parmesan Sandwich & Pasta Salad recipe for some summer al fresco dining. We'll let them tell you more about it- buon appetito!
Father's Day is often celebrated with burgers, or huge steaks on the grill. While this is an amazing way to recognize Dad, we decided to mix it up a bit. We've used several of Bona Furtuna's products to create this delicious Chicken Parm Sandwich with a twist. And, we did it all on the grill! I mean, who wants to turn on the oven when the weather in June is typically gorgeous? Pair it with a bright and fresh pasta salad and you have dinner fit for a king!
Chicken Parmesan Sandwich
- To prepare the chicken, lightly pound the breasts between wax paper to make them about half as thick. Whisk a few eggs in a flat bottom dish to use for your breading. Put flour in another flat dish, and your breadcrumbs in another. Lightly season the chicken breasts with Sea Salt with Garlic and black pepper.
- Then one by one, dust each chicken breast with flour, dip in egg, and then place in breadcrumbs to coat both sides. Pat the breading onto the breasts and place on a dish. Repeat for all breasts, then return the breasts into the fridge.
- Boil pasta water with a generous amount of salt. While preparing the pasta water, cut the cherry tomatoes in half, thinly slice the red onion, and chop the arugula. Cook the Organic Busiate Pasta for 8 minutes and drain. Rinse with cold water to cool it down and then drain very well.
- Toss Busiate Pasta, red onion, arugula, and tomatoes together in a bowl. Season to taste with lemon juice, olive oil, salt, and pepper.
- Start warming Organic Marinara with Basil. Preheat grill and begin heating
cast iron pan. Once the grill is around 400 degrees, add your oil to the pan and place breasts skin side down. While the chicken is cooking sprinkle Sicilian Sea Salt with Garlic on each side and cook until the internal temperature is 150 degrees.
- Drizzle Bona Furtuna Extra Virgin Olive Oil on your sourdough bread and toast the bread. While the bread is toasting, drain the cooked breasts on paper towels.
- Cover breasts with the mozzarella and place around the grill to reheat and melt the cheese. Place 3 heaping spoonfuls of Organic Marinara with Basil on the bottom slice of the toasted bread, top with the cooked chicken, then add a few more spoonfuls of Basil Marinara and top with an additional slice of bread. Serve with room temperature pasta salad and enjoy!
photos courtesy of @thenutmegger
How did this dish turn out for you? Let us know in the comments below!
And if you're in the Kittery, Maine area check out our friends at Maine Meat (call or check their website first for COVID-19 status)- they've always got something new and exciting going on.