Weekend Specials Menu Recipe

Prep the chicken

Pound each chicken breast to an even thickness about 1/2 inch using a meat mallet or heavy skillet. If breasts are large, slice each in half horizontally to make 4 thinner cutlets (one cutlet per sandwich).

Marinate

In a shallow bowl, combine 1 cup buttermilk and 2 tbs fresh lemon juice. Submerge the chicken cutlets, cover, and refrigerate for 30 minutes to 2 hours (30 minutes if short on time; longer will tenderize more).

Make the dredge

In a wide shallow dish whisk together 1.25 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1 tsp paprika, 1.5 tsp salt and 1 tsp black pepper. Mix thoroughly so seasoning is even.

Heat the oil

Pour about 1 cup vegetable oil into a large skillet (enough to come 1/4–1/3 inch up the side) and heat over medium-high until shimmering and a small pinch of flour sizzles on contact (about 350°F/175°C if using a thermometer).

Dredge and fry

Remove chicken from marinade, letting excess drip off. Dredge each cutlet in the seasoned flour-cornstarch mixture, pressing to adhere. Shake off excess. Fry in the hot oil 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to keep crisp and lightly season with a pinch of salt while hot.

Toast buns

Split 4 brioche buns and spread softened butter on cut sides. Toast in a skillet or oven until golden, about 1–2 minutes per side over medium heat.

Assemble sandwiches

Spread about 2 tbs lemon herb aioli on the bottom bun. Layer a handful (about 1/2 cup) of arugula, a few slices of tomato (from 1 tomato, about 3–4 slices total), the fried chicken cutlet, and another 1 tbs aioli on the top bun. Serve immediately while chicken is hot and crisp.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp fresh lemon zest, 1 tbs fresh lemon juice, 1 tbs finely chopped parsley, 1 tsp finely chopped dill, 1/2 tsp minced garlic, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning or acidity. Refrigerate until ready to use. Makes roughly 1/2 cup.

Prep potatoes

Preheat oven to 425°F (220°C). Wash and cut 2 medium russet potatoes into fries (matchstick or wedge style). Pat dry thoroughly with paper towel to remove moisture.

Oil and season

Toss the cut potatoes with 1 tbs olive oil, 1/2 tsp garlic powder, 3/4 tsp salt and 1/4 tsp black pepper until evenly coated.

Bake

Spread fries in a single layer on a parchment-lined baking sheet. Bake 20–25 minutes, turning once halfway, until golden and crisp.

Finish

Remove fries from oven and immediately toss with 2 tbs grated Parmesan and 1 tbs chopped fresh parsley. Serve alongside the sandwich.