CHICKEN PARM WAFFLE
Steps:
- For the pasta waffle: Preheat a waffle iron to medium heat.
- Mix eggs, milk, pecorino, salt, black pepper and angel hair pasta in a medium bowl.
- Ladle into waffle iron (this will fit neatly in two 7-inch Belgian waffle compartments) and cook until brown, 6 to 8 minutes.
- For the tomato sauce: Blend tomatoes, tomato paste, olive oil and salt in a bowl.
- For the batter: Beat the egg whites in a large bowl until slightly foamy, then combine the milk with the whites, whisking constantly. Add lemon juice.
- In a separate bowl, whisk together slightly beaten egg yolks and butter until smooth. Whisk into the milk mixture.
- Whisk together the flour, salt, sugar and baking soda in a large bowl, then add in thirds to the milk mixture. Adjust consistency with milk as needed to make a thick batter.
- For the chicken tenders: Heat oil in a deep-fryer to 325 degrees F.
- Dunk the chicken pieces in batter.
- Stir together the breadcrumbs, paprika, salt, cayenne, black pepper and garlic powder in a bowl. Remove the chicken from the batter and coat in the spice mixture.
- Fry the tenders until golden brown, about 6 minutes.
- Heat the cooked tenders on a hot griddle and top with mozzarella, then melt under a lid.
- Spread sauce on the pasta waffles, then top each with some chicken and mozzarella.
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