Chicken Breast Roulade Sous-Vide (Italian Version)

{OP-1/2019} This one came to me when I thought about some Antipasto and Caprese salads I'd eaten as a kid. I'm not saying this represents that, but it inspired me to make this particular dish. I won't go into a very long story, but I remember visiting some relatives (Italian side) in Westbury Long Island, New York. The spreads they had would rock your world. The food was vast and incredible that included the epitome of Italian cooking.  

I've written so many posts on how to create Roulades using Transglutaminase (RM) I'm just going to give you some highlights. Some meat glues project. 

I broke down two whole chickens and reserved their skin. I seasoned the breasts, skin with a rub containing salt and dry-brined them overnight (do not rinse off). The salt will provide flavor and moisture retention during the cook.  I used a bruschetta seasoning mix by McCormick with some other goodies.  

These pics are not the actual photos but an example of what I did. The breast and skins were treated with TG and rolled up tight to create a cylinder.

After they were rolled up with plastic wrap and tied off with butcher string, I vac sealed. Placed in the refrigerator for 24 hours for proteins to bind.

After 24 hours, they were Sous-Vide at 145f for 4 hours. The chicken was Shocked and refrigerated for a bit. 

Here they are.........

BEAUTIFUL

The Chicken breast cylinders were sliced into Medallions. 

Ok, the fun part. Season the flour, eggs, and Italian Bread Crumbs. I used the same ingredients that I used with the dry-brine. I also included some Parmesan Reggiano Cheese in the Italian Bread Crumbs. This is basic breading 101- Dip Medallions in flour, egg than Italian Bread Crumbs. Refrigerate for 45 minutes to dry outside. Deep Fry in 350f degree oil until golden brown and drain on wire rack. 

How to assemble?- What comes next is one example of man ways to construct. You can do whatever you want at this point. Using the Caprese as my base and the plate as my canvas, I began. There are layers of Fresh Mozzarella (Correct way to pronounce- Moot-za-dell), Fresh Vine Tomatoes, Homemade Pesto, Hand Torn Basil, Toasted Pine-nuts, Micro Colored Arugula, Parmigiano Reggiano Cheese, Sun-Dried Tomatoes, and a pinch of Sriracha Hot  Sauce. What did I miss? I should have included jarred strips of roasted peppers.