Chicken Cutlet Sandwich with Spicy Mayo
This is my favorite chicken sandwich, to really elevate it, use fresh breadcrumbs and spicy mayonnaise. I list my fav store bought spicy mayo below, but if you don’t have it, you can doctor up your own.
Servings: 4
Recipe by Tierney Larson
Ingredients:
4 chicken breasts, thinly sliced and pounded evenly out to about 1/4 inch thickness
3 eggs, whisked
1 cup of bread crumbs (fresh is better if you have)
1/2 cup of whole wheat flour (or all purpose)
kosher salt
Freshly cracked black pepper
3 tbl of olive oil
4 pieces of Romaine lettuce, rinsed and dried
Cherry Tomatoes, sliced in half, or a large tomato sliced into 4 1/4 inch slices
4 slices of Muenster cheese
thinly sliced red onion, placed in a small bowl of water while you prep to tame down the strong flavor
4 Brioche Buns
Tessemae’s Habanero Mayonnaise (If you don’t have this, mix a good store bought mayonnaise with some cayenne, a squeeze of lime and some kosher salt to taste
Ok so…get your dipping stations ready:
Season your chicken on both sides with kosher salt. Place the breadcrumbs, eggs and flour in 3 separate dishes and season each with kosher salt, whisking the eggs until fully combined.
Place a heavy bottomed skillet or cast iron over medium-high heat and add the oil, heat until shimmering and drop a small bit of bread crumbs in, if they sizzle right away the oil is hot enough.
Dip each pounded chicken cutlet into the flour, then egg and then bread crumbs and then immediately place in the hot oil, being careful not to overcrowd the pan (you may have to do 2 batches). Let them get golden brown and crisp on one side, about 3-4 min, and then flip to brown on the other side, adding the muenster cheese (if you want it melted) over the pieces of chicken to allow it to melt while it finishes cooking. The chicken should register 160-165F when cooked through. Remove and let drain on a cooling rack or on a paper towel lined plate. If you want, carefully drain the oil when slightly cooled, and toast the buns in the pan over medium high heat with 2 tbl of fresh olive oil (make sure to add the buns when the oil is shimmering and hot)
Assemble the sandwiches by slathering a bit of the spicy mayo on the bottom and top bun, add the lettuce and tomatoes and a sprinkle of kosher salt on the bottom bun and then top with the chicken, red onion and the top bun. Enjoy!
Chicken Cutlet Sandwich with Spicy Mayo
Ingredients
- 4 chicken breasts, thinly sliced and pounded evenly out to about 1/4 inch thickness
- 3 eggs, whisked
- 1 cup of bread crumbs (fresh is better if you have)
- 1/2 cup of whole wheat flour (or all purpose)
- kosher salt
- Freshly cracked black pepper
- 3 tbl of olive oil
- 4 pieces of Romaine lettuce, rinsed and dried
- Cherry Tomatoes, sliced in half, or a large tomato sliced into 4 1/4 inch slices
- 4 slices of Muenster cheese
- thinly sliced red onion, placed in a small bowl of water while you prep to tame down the strong flavor
- 4 Brioche Buns
- Tessemae’s Habanero Mayonnaise (If you don’t have this, mix a good store bought mayonnaise with some cayenne, a squeeze of lime and some kosher salt to taste
Instructions
- Ok so…get your dipping stations ready:
- Season your chicken on both sides with kosher salt. Place the breadcrumbs, eggs and flour in 3 separate dishes and season each with kosher salt, whisking the eggs until fully combined.
- Place a heavy bottomed skillet or cast iron over medium-high heat and add the oil, heat until shimmering and drop a small bit of bread crumbs in, if they sizzle right away the oil is hot enough.
- Dip each pounded chicken cutlet into the flour, then egg and then bread crumbs and then immediately place in the hot oil, being careful not to overcrowd the pan (you may have to do 2 batches). Let them get golden brown and crisp on one side, about 3-4 min, and then flip to brown on the other side, adding the muenster cheese (if you want it melted) over the pieces of chicken to allow it to melt while it finishes cooking. The chicken should register 160-165F when cooked through. Remove and let drain on a cooling rack or on a paper towel lined plate. If you want, carefully drain the oil when slightly cooled, and toast the buns in the pan over medium high heat with 2 tbl of fresh olive oil (make sure to add the buns when the oil is shimmering and hot)
- Assemble the sandwiches by slathering a bit of the spicy mayo on the bottom and top bun, add the lettuce and tomatoes and a sprinkle of kosher salt on the bottom bun and then top with the chicken, red onion and the top bun. Enjoy!
