Ingredients
• 4 boneless, skinless chicken breasts, pounded thin
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 brioche buns, split in half
• 2 cups shredded cabbage
• 1 carrot, grated
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/4 teaspoon salt
Instructions
- Prepare the Chicken: Pound the chicken breasts between two sheets of plastic wrap or wax paper until they are about 1/4-inch thick. This will help them cook evenly and achieve a satisfying crunch. Season the pounded chicken with salt and pepper.
- Set Up the Breading Station: Place the flour in one shallow dish, the beaten eggs in a second dish, and the panko breadcrumbs mixed with the garlic powder, paprika, salt, and pepper in a third dish. This three-step breading process ensures the chicken is evenly coated and ultra-crispy.
- Bread the Chicken: Dredge the chicken in the flour, dip it in the beaten eggs, and then coat it thoroughly in the seasoned panko breadcrumbs. Gently press the breadcrumbs onto the chicken to help them adhere.
- Fry the Chicken: Heat 1/4 inch of vegetable or canola oil in a large skillet over medium-high heat. Carefully add the breaded chicken and fry for 3-4 minutes per side, or until golden brown and crispy. Drain the cutlets on a paper towel-lined plate.
- Prepare the Slaw: In a medium bowl, combine the shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, honey, and salt. Toss to coat the vegetables evenly.
- Assemble the Sandwiches: Place a crispy chicken cutlet on the bottom half of each brioche bun. Top with a generous spoonful of the tangy slaw and the top bun.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Homemade Chicken Cutlet Sandwich Recipe