Making a Chicken Cutlet Sandwich

Joe Lyons from Joe's Deli teaches us how to make a Breaded Chicken Cutlet sandwich.

Breaded Chicken Cutlet Sandwich –

Ingredients:

Four 6-ounce skinless, boneless chicken breast halves, lightly pounded
Salt and freshly ground pepper
1 cup All-purpose flour
2- Medium eggs, scrambled
2 cup- Italian style bread crumbs
5 tablespoons canola oil- divided
3 cups fresh, rinsed and dried spinach
1 cup button mushrooms, sliced
1/2 medium sized Spanish onion, diced
2 cloves garlic, minced

Spicy Mayonnaise-
1 cup regular or light mayonnaise
1 tsp Dijon mustard
Pinch of granulated garlic
Pinch of granulated onion
1-2 tsp siraccha or franks hot sauce

4 fresh Italian rolls, toasted

Directions:

1.) Season the chicken breast with salt and pepper. Pound the chicken breast between parchment paper until ½ inch thick. Lightly dust chicken with flour, dip in egg, coat with breadcrumbs.
2.) Heat a large skillet on medium-high, fill with 3 tablespoons of canola oil, and pan fry the breaded chicken breast on both sides until lightly browned, about 4 minutes per side or until done. Remove chicken from pan and place on paper towels.
3.) Add 2 tablespoons of canola oil to pan on medium. Add diced onion and minced garlic to pan and cook until clear, add mushrooms and spinach and cook until spinach is wilted, about 3 minutes. Salt and pepper to taste.
4.) In a separate dish mix mayonnaise, mustard hot sauce, granulated garlic, and onion together
5.) Assemble sandwich on fresh toasted Italian roll

Second Helpings: Breaded chicken cutlet strips over fresh spinach salad

Ingredients:

Breaded chicken cutlet (from previous recipe) cut into strips
Fresh, rinsed and dried spinach
Button mushrooms, sliced
Sliced banana pepper rings or pepperonicini
Black, green or kalamata olives
Crumbled feta or blue cheese
Sunflower seeds

Directions:

1. Combine all ingredients and cover in balsamic vinaigrette dressing

Joe’s Deli
1322 Hertel Ave, Buffalo NY, 14216
875-JOES (5637)

www.joesdelionline.com