Chicken Steak Plain Recipe

Prepare the chicken

If breasts are thick, butterfly them or slice horizontally to make 4 thinner cutlets about 1/2 inch thick. Pat dry with paper towels.

Place the chicken cutlets in a shallow dish or plate and drizzle with 1 tbs olive oil. In a small bowl combine garlic powder, onion powder, smoked paprika, kosher salt and 1/2 tsp black pepper. Sprinkle the seasoning evenly over both sides of the cutlets and rub gently to coat.

Cook

Heat a large skillet over medium-high heat until hot. Add remaining 1 tbs olive oil and 1 tbs unsalted butter. When butter has melted and begins to foam, add the seasoned chicken cutlets in a single layer (work in batches if needed). Cook without moving 3-4 minutes until a deep golden crust forms. Flip and cook another 3-4 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Finish and rest: Remove cooked cutlets to a plate. Stir 1 tbs lemon juice into the pan juices and spoon over the cutlets. Let the chicken rest 3-5 minutes before assembling sandwiches.

Prepare produce and bread: Slice the tomato into 1/4 inch slices. Wash and dry lettuce leaves. Split the rolls and lightly toast them in a toaster or in the same skillet for 30-60 seconds cut-side down until lightly golden.

Season mayo: In a small bowl combine the mayonnaise with 1/4 tsp salt and 1/4 tsp black pepper. Stir to combine. If desired, add a squeeze of lemon (about 1/2 tbs) for brightness.

Assemble sandwiches: Spread about 2 tbs seasoned mayonnaise on the bottom half of each roll. Place a lettuce leaf, one chicken cutlet, a slice of tomato (top with a pinch of salt if desired), and a slice of cheese if using. Close sandwich with top roll.

Serve: Cut sandwiches in half if desired and serve immediately while chicken is warm.