Chef's Choice Chicken Cutlet Recipe
something different everyday... Housemade SAMMIES
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Ingredients
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Buttermilk-Marinated Chicken
Breading
Sandwich Build & Condiments
Frying Oil
Method
Buttermilk-Marinated Chicken
- 1
Butterfly and pound
Trim any excess fat from chicken breasts. Slice each breast horizontally to make 2 thinner cutlets (or butterfly and press). Place between plastic wrap and gently pound with a meat mallet or rolling pin to about 1/4-inch thickness for even cooking.
- 2
Marinate
In a bowl, whisk together buttermilk, hot sauce, kosher salt, and black pepper. Submerge the chicken cutlets in the buttermilk mixture, cover, and refrigerate for at least 1 hour or up to 8 hours. This tenderizes and seasons the meat.
Breading
- 3
Prep dredging stations
Set up three shallow trays: 1) flour mixed with cornstarch, 1 tsp kosher salt and 1/2 tsp black pepper; 2) beaten eggs; 3) panko combined with grated Parmesan, garlic powder, onion powder, smoked paprika, cayenne, and a pinch of salt and pepper. Ensure even seasoning in each.
- 4
Dredge the cutlets
Remove one cutlet at a time from the marinade, letting excess drip off. Shake in the flour mixture to coat, dip into beaten eggs, then press firmly into the panko-Parmesan mixture to form an even coating. Place on a wire rack and repeat with remaining cutlets. Let rest 10 minutes for coating to adhere.
Frying
- 5
- 6
Fry the cutlets
Working in batches without crowding, gently lower cutlets into hot oil. Fry 2–3 minutes per side until golden brown and an instant-read thermometer inserted into thickest part reads 165°F (74°C). Adjust heat to maintain 325–350°F. Transfer cooked cutlets to a paper towel–lined rack to drain and keep warm in a low oven (200°F / 95°C) while finishing remaining cutlets.
Sandwich Build & Finish
- 7
Prepare sauce
In a small bowl, combine mayonnaise, Dijon mustard and honey. Taste and adjust salt or mustard to preference.
- 8
Toast buns
Spread softened unsalted butter on cut sides of buns. Toast in a skillet over medium heat or under a broiler until golden and fragrant, about 1–2 minutes per side.
- 9
Assemble sandwiches
Spread a generous layer of the mayo-mustard sauce on both bun halves. Place lettuce leaf on bottom bun, add a fried chicken cutlet, top with 2–3 tomato slices and a few pickle slices. Cap with top bun and press lightly. Repeat to make remaining sandwiches. Serve immediately so crust stays crisp.
