Chicken Cutlet Sandwich Recipe
crispy chicken cutlet on brioche bun with lettuce | tomato | mayo with Belgian frites
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Ingredients
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Chicken Cutlet
Sandwich Assembly
Belgian Frites
Method
Chicken Cutlet Preparation
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch. This ensures even cooking.
- 2
Breading Setup
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt, pepper, and paprika.
- 3
Bread the Chicken
Dip each chicken breast first into the flour, shaking off excess, then into the egg, and finally coating it with the breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure they stick.
- 4
Fry the Chicken
Heat oil in a large skillet over medium-high heat. Once hot, carefully place the breaded chicken in the oil. Fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
Sandwich Assembly
- 5
Toast the Buns
While the chicken is frying, lightly toast the brioche buns on a separate pan or in a toaster.
- 6
Assemble the Sandwich
Spread mayonnaise on the bottom half of each bun. Place a fried chicken cutlet on each bun, followed by lettuce and tomato slices. Top with the other half of the bun.
Belgian Frites Preparation
- 7
Prepare the Potatoes
Peel and cut the potatoes into thin strips for frites. Rinse them in cold water and pat dry.
- 8
Fry the Frites
Heat oil in a large pot or deep fryer to 325°F (165°C). Carefully add the potato strips in batches and fry until they are soft but not browned, about 5-6 minutes. Remove and drain on paper towels.
- 9
Double Fry for Crispiness
Increase the oil temperature to 375°F (190°C). Fry the frites again in batches until golden and crispy, about 2-3 minutes. Drain on paper towels and season with salt to taste.