Bread, Fried Chicken Cutlet Sandwich
I don’t want to get all political on you but I have to say, if I wanted a breaded-and-fried chicken sandwich I wouldn’t take myself down to Chick-fil-A and wait on line with a horde of other people in the hot sun for one. I’d make it at home, where it’s fresher, cheaper, hotter and tastier. Also more comfortable to eat. Plus I know it hasn’t been cooked in a ton of oil that’s been used for a ton of chicken. Or thereabouts. And, so, that’s exactly what I did. We had these for dinner the other night. Couldn’t be better.
Breaded and Fried Chicken Filet Sandwich
- 1 large egg
- 3/4 cup panko
- salt, freshly ground black pepper, paprika, garlic powder
- 4 skinless, boneless chicken breast filets (16-20 ounces total)
- vegetable oil for frying
- 1 baguette bread
- 6-8 tablespoons mayonnaise
- lettuce, tomatoes
Beat the egg in a shallow pan or dish. Place the panko on a second dish. Add some salt, pepper, paprika and garlic powder to the panko and mix to distribute the spices. Immerse the chicken one piece at a time in the egg and turn to coat both sides. Then coat the chicken with the seasoned panko. Heat about 1/4-inch vegetable oil in a large saute pan over medium heat. Fry the filets — two at time if necessary to leave room in the pan between pieces. Cook the filets for 2-3 minutes per side or until crisped and cooked through. Drain on paper towels. Cut a baguette into four chunks. Slather with equal amounts of mayonnaise. Add lettuce and tomato slices, top with a chicken filet.
Makes 4 sandwiches