Fried Chicken Sandwich Recipe
chicken breast cutlet, provolone, romaine, tomato, red onion, pepperoncini, lemon mayo, red wine vinaigrette, toasted hoagie
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Ingredients
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Chicken Cutlet
Sandwich Assembly
Lemon Mayo
Red Wine Vinaigrette
Method
Chicken Cutlet Preparation
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1 inch for even cooking.
- 2
Dredge the Chicken
Set up a dredging station with three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with bread crumbs. Dip each chicken breast first in the flour, then the egg, and finally coat with bread crumbs.
- 3
Fry the Chicken
In a large skillet, heat oil over medium-high heat. Once the oil is hot, carefully add the breaded chicken and fry for about 6-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Lemon Mayo Preparation
- 4
Mix the Lemon Mayo
In a small bowl, combine the mayonnaise and lemon juice. Mix well and set aside.
Red Wine Vinaigrette Preparation
- 5
Make the Vinaigrette
In a jar or bowl, whisk together red wine vinegar, olive oil, salt, and black pepper until well combined.
Sandwich Assembly
- 6
Prepare the Vegetables
Slice the tomato and red onion thinly. Rinse and dry the romaine lettuce.
- 7
Assemble the Sandwich
Toast the hoagie rolls. Spread a generous amount of lemon mayo on each roll. Add a fried chicken cutlet, top with provolone cheese, romaine lettuce, tomato slices, red onion, and pepperoncini. Drizzle with red wine vinaigrette.
- 8
Serve
Close the sandwich, slice in half if desired, and serve immediately.
