Chicken Cutlet Sandwich
You are missing out if you've never had a GOOD QUALITY Chicken Cutlet Sandwich. I'm talking juicy chicken with a crispy breading and really good quality bread. You want a fresh baguette for this warmed slightly in the oven- just enough to melt the cheese.
This is a universal sandwich.
You can't not like chicken cutlets with mayo, tomato and lettuce. It's so classic that some my find writing it down in a recipe is unnecessary but for me it was an extra excuse to whip these up for dinner and snap a few pictures of them.
Yes you could save some carbs by not breading the chicken. Something I often prefer in my buffalo chicken or chicken caesar sandwiches but when it comes to this sandwich- the breaded chicken is important. It just holds the melted cheese perfectly and snuggles into the smear of mayo on the roll. Crispy iceberg lettuce and juicy tomato slices bring the whole thing together.
So yes, you could save some carbs by not breading the chicken. But is it worth it? No. Bread those cutlets.
Chicken Cutlet Sandwich
2 servings | Cook time: 15 minutes
Notes: a classic chicken cutlet sandwich. Serve with a basket of fries or a fresh garden salad.
6 oz demi baguette
10 oz raw chicken
1/4 cup breadcrumbs
1 tbsp parmesan cheese
1/2 tbsp flour
Salt and pepper
2 tbsp unsweetened original almond milk
1 tsp oil (olive, vegetable or avocado)
1 oz mozzarella or provolone cheese
1/2 vine ripe tomato (~80g)
1/4 head ice berg lettuce
2 tbsp lite mayonaise
Arrange three dishes:
Whisk together the flour, salt and pepper until combined.
Pour milk in the second plate.
Whisk together breadcrumbs and parmesan in the third plate.
Optional step: tenderize the chicken placing it between two pieces of plastic wrap and hitting it with a tenderizer (or heavy bottom pan if you do not have one- I use my cast iron). You want the chicken to be flat and even thickness throughout to ensure even cooking.
Bread the chicken by rolling the pieces in the flour (shake off any excess flour), then dipping them in the milk (allowing any excess to drip off for a second or two) and lastly by rolling them into the breadcrumbs until fully breaded.
Heat 1/2 of the oil in a pan over medium heat and add chicken. Cook 4-5 minutes until brown and crispy. Add the remaining oil and use a spatula to flip the chicken. Cook another 4-5 minutes until fully cooked through.
Remove chicken and set aside. Turn oven on to broil.
Slice baguette in half and smear mayo on both sides of bread. On one side layer chicken and cheese.
Place under broiler to melt the cheese and slightly toast the bread (about 2-3 minutes).
Slice the tomatoes and iceberg. Remove bread from the oven, add tomatoes, lettuce and the top half of the baguette. Slice baguette in half and serve!
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.