Chicken Cutlet Sandwich Food

CHICKEN CUTLET SANDWICHES

Steps:

• If you can't find cutlets in the store, you can make them. Put a boneless, skinless chicken breast on your work surface. Using a sharp knife, carefully cut the chicken breast like you'd cut a bagel, so you end up with two pieces of chicken that are the same width and length as the original, just half as thick. Repeat with remaining chicken breast.
• Place the egg in a shallow bowl and combine the breadcrumbs with the cheese on a plate. Dip the cutlets into the beaten egg, and then into the breadcrumb mixture to coat. Press the crumbs gently onto the chicken so they will stay.
• Melt the butter in a large skillet over medium heat. Sauté the breaded cutlets, turning once, for 6 to 9 minutes until thoroughly cooked. The chicken should be cooked to 165 F for food safety reasons. Move the chicken to a plate and cover with foil to keep warm.
• Toast the hoagie buns, if desired. Spread the mayonnaise on one half and mustard on the other half of the bread. Make sandwiches with the hot chicken cutlets, tomato, and lettuce. Serve immediately, so you get the contrast of hot chicken and cool veggies.

CHICKEN CUTLET SANDWICH

Steps:

• For the pesto: Combine the basil, 1/2 cup olive oil, the cheese, pine nuts and garlic in a food processor. Blend while drizzling in the remaining 1/2 cup oil to achieve the desired consistency. (The pesto should be fluid enough to squeeze from a squeeze bottle, if desired.) Season with salt and pepper.
• For the sandwich: Using a sharp knife, butterfly the chicken breast starting from the tenderloin side. Spread open on a cutting board. Cover the chicken with plastic wrap and use a meat mallet or heavy frying pan to pound it to about 1/2-inch thick.
• Crack the eggs into a shallow dish large enough to hold the chicken breast. Add a splash of olive oil and the cheese and whisk vigorously.
• Put the breadcrumbs in a separate shallow dish.
• Heat a heavy skillet over medium heat. Add 1/4-inch olive oil. Dip the chicken in the egg mixture, letting any excess drip off, then press the chicken into the breadcrumbs to coat both sides. Pan-fry the chicken until cooked through, about 4 minutes per side. Drain on paper towels or cardboard.
• Toast the ciabatta rolls. Meanwhile, place the chicken on a griddle or in an oiled skillet, top with the prosciutto and provolone and cover with a metal bowl or lid to melt the cheese.
• Spread the pesto on the bottom half of each roll. Cut the chicken in half and place on the rolls. Top with the tomato slices and arugula. Whisk the vinegar with a little bit of olive oil and sprinkle over the arugula. Cover with the top halves of the rolls.

CHICKEN CUTLET SANDWICH WITH HERB MAYONNAISE

Steps:

• Heat the grill or a grill pan over medium-high heat. Remove the skin from the chicken and remove the bones. Slice the breast diagonally across to make 4 thin pieces. Pound the chicken lightly between 2 pieces of plastic wrap. Season the cutlets with salt and pepper, to taste, and brush them with a little oil. Grill the cutlets until cooked through, about 4 to 5 minutes per side. Remove from the pan and let cool.
• Put the mayonnaise into a bowl along with the mustard, lemon zest, parsley, and fennel fronds and whisk to combine. Check the seasoning and add salt, and pepper, to taste. Cut the baguette in half lengthwise. Spread the herb mayonnaise on the bottom half. Top with the chicken, onions, and lettuce. Spread the remaining mayonnaise on the other half and put it on top. Cut the sandwich into 4 pieces and wrap well in waxed paper or plastic wrap.

CHICKEN CUTLET SANDWICHES WITH SAVOY CABBAGE SLAW

Steps:

• Toss red onion and a pinch of salt in a small bowl to coat; let sit 5 minutes to allow onion to soften slightly. Rinse under running water, then shake off excess water. Place onion in a medium bowl and add cabbage, vinegar, and 2 tablespoons oil. Toss to combine and season slaw with salt and pepper.
• Pound chicken thighs with a meat mallet or a rolling pin between 2 pieces of plastic wrap to 1/4" thick. Place cornstarch in a shallow bowl. Whisk eggs, mustard, and cayenne in another shallow bowl.
• Place panko in a third shallow bowl. Working with 2 thighs at a time, season chicken with salt and pepper. Dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, shaking off excess.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high. Working in batches and adding more oil to skillet between batches if needed, cook chicken thighs until golden brown and cooked through, about 2 minutes per side. Transfer to paper towels to drain.
• Spread mayo over one side of bread slices and build sandwiches with cutlets and slaw.
• Do Ahead
• Slaw can be made 1 day ahead. Cover and chill.

CRUNCHY BUFFALO CHICKEN SANDWICH

Steps:

• Mix the hot sauce with the egg whites then set up your assembly line: chicken, egg dip, panko crumbs, baking rack.
• Dip the chicken in the egg then roll in the panko crumbs. Press those crumbs on tightly. Place on baking rack to set while you get the frying pan ready.
• Heat your large frying pan over medium-high flame and add the olive oil.
• When the oil is hot, add the cutlets. Cook for about 3 minutes on the first side; flip and cook 2 minutes more, depending on the thickness of your chicken. Don't let the panko get over browned!
• While the chicken cooks, toast the buns under the broiler.
• For each sandwich, place 1 lettuce leaf on the browned bun bottom ( that's an odd phrase, huh?)and spoon over 1/4 of the "Buffalo" sauce. Top with a cutlet, another 1/4 of the sauce and a lettuce leaf.
• If you have extra sauce, dipping your sandwich as you eat is encouraged.

CHICKEN CUTLETS RECIPE BY TASTY

Steps:

• On a cutting board, slice the chicken breasts in half horizontally, creating 2 cutlets. Place the cutlets, 1 at a time, in a large zip-top bag and use a meat mallet to pound to ¼-inch-thick. Transfer the chicken to a cutting board and pat dry with a paper towel. Season the chicken on both sides with salt and pepper.
• In a shallow bowl, whisk together the flour, 1 teaspoon of salt, and 1 teaspoon of pepper. In another shallow bowl, beat the eggs. Add the panko and Parmesan to a third shallow bowl and whisk to combine.
• Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko-Parmesan mixture, making sure all sides are covered. Transfer the chicken to a clean cutting board.
• Heat the vegetable oil in a large pan over medium-high heat until shimmering. Working in batches if needed to avoid overcrowding the pan, add the chicken and cook until golden brown and cooked through, 2-3 minutes per side.
• Transfer the chicken to a paper towel-lined plate and season with salt. Garnish the chicken cutlets with the parsley and serve with lemon wedges for squeezing on top.
• Enjoy!

CRISPY CHICKEN SANDWICH WITH BUTTERMILK SLAW AND HERBED MAYO

Steps:

• Prep the chicken:
• Combine buttermilk, hot sauce, and 2 tsp. salt in a large, shallow bowl. Add chicken, cover, and chill 2 hours.
• Meanwhile, combine mayonnaise and herbs in a small bowl; cover and chill until ready to use.
• Place cornstarch in a shallow baking dish. Combine flour, paprika, cayenne, garlic powder, black pepper, and 1 1/2 tsp. salt in another shallow baking dish. Lightly beat eggs in a shallow bowl. Remove chicken from buttermilk mixture and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in flour mixture, shaking off excess. Repeat for a second coating. Place chicken on a lightly floured sheet tray; chill at least 15 minutes or up to 1 hour.
• Make the Buttermilk Slaw:
• Whisk buttermilk, mayonnaise, vinegar, pepper, honey, and 1 tsp. salt in a medium bowl. Add cabbage and carrot and toss to combine.
• Fry the chicken:
• Pour oil into a heavy-duty pot to a depth of 3/4" and fit pot with deep-fry thermometer. Heat oil over medium-high until thermometer registers 350°F. Reduce heat to medium, then fry chicken pieces, two at a time and turning occasionally, until crispy and golden and the internal temperature registers 165°F on an instant-read thermometer, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
• Assemble the sandwiches:
• Spread rolls on cut sides with butter. Heat a large skillet over medium. Working in batches, cook rolls, buttered side down, until browned and crisp, about 1 minute.
• Spread one side of bun with herbed mayonnaise. Build each sandwich with chicken, pickles, 1/4 cup slaw, and remaining bun. Serve remaining slaw alongside.

CHICKEN CLUB SANDWICH

Steps:

• Top cutlets with cheese for the last 2 minutes of cooking so cheese melts. Spread mayonnaise on rolls. For each sandwich, top with 1/2 cutlet, 2 slices of cooked bacon, 1 leaf lettuce, and 1 slice tomato.

ITALIAN CHICKEN CUTLETS

Steps:

• Using a meat mallet, pound each piece of chicken between sheets of wax paper til 1/4" thick.
• Combine bread crumbs and next 5 ingredients.
• Dip chicken in eggs, then dredge in breadcrumb mixture.
• Heat oil in large skillet over medium heat.
• Add chicken and cook 3 to 4 minutes on each side or until golden brown.
• Add extra oil if necessary.
• Drain on paper towels.