Spicy Chicken Cutlet Recipe
romaine, tomato, pickled chili, fontina, calabrian chili aioli, brioche roll
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Ingredients
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For the Chicken Cutlet
For the Assembly
Method
Preparing the Chicken Cutlet
- 1
Prepare the Chicken
Place the chicken breasts between two pieces of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet.
- 2
Set Up Breading Station
In three separate shallow dishes, place flour in the first, beaten eggs in the second, and panko breadcrumbs mixed with paprika, cayenne pepper, salt, and black pepper in the third.
- 3
Bread the Chicken
Coat each chicken breast first in flour, then dip into the beaten eggs, and finally coat with the panko breadcrumb mixture, pressing gently to adhere.
- 4
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken cutlets and fry for about 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.
Assembling the Sandwich
- 5
Toast the Brioche Rolls
While the chicken is frying, cut the brioche rolls in half and lightly toast them in a toaster or on a skillet until golden.
- 6
Assemble the Sandwich
On the bottom half of each toasted brioche roll, layer romaine lettuce, followed by a slice of tomato, the spicy chicken cutlet, a slice of fontina cheese, and pickled chili to taste.
- 7
Finish with Aioli
Spread 2 tablespoons of Calabrian chili aioli on the top half of the brioche roll and place it over the assembled sandwich.
