Buffalo Lemon Pepper Chicken Cutlet Sandwich
Rated 5.0 stars by 1 users
Category
moderate
Cuisine
Modern American
Servings
4-6
Prep Time
10 minutes
Cook Time
20 minutes
Chef Tony Reed
Ingredients
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Chicken Breast, Fileted and Pounded
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Lemon Juice from one lemon
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8oz of Clarified Butter
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2 Tablespoons of Spiceology’s Buffalo Lemon Pepper Seasoning
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½ cup of Spiceology’s Buffalo Lemon Pepper Seasoning
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2 cups of breadcrumbs
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2 cups of flour
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2 eggs
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Dry slaw mix (green & purple cabbage with carrot)
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Mozzarella
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Mayonnaise
Clarified Butter
Dredge
Additional Ingredients
Directions
Filet and pound out the chicken breast as flat as possible, season lightly with Buffalo Lemon Pepper set aside
In a small sauce pot on low heat place butter ingredients in pot and allow it to slowly melt. Stir as it melts to allow flavors to homogenize
In three bowl (one egg scrambled, one breadcrumb and one flour) season the breadcrumb and flour bowls with Buff Lemon Pepper (about 1/4C each)
Now batter the chicken breast in this sequence 1. Coat in flour 2. Coat in egg 3. Coat in Flour 4. Coat in Egg 5. Coat in Breadcrumb
Set on a rack and allow it to rest for 5 minutes
In a frying pan at 375 degrees fry the battered chicken until golden brown and 165 degrees internally about 2-3 minutes each side
Set on rack to allow oil to run off
In a mixing bowl toss the fried chicken in the butter sauce
Set oven to broil at 500 degrees and melt mozzarella over the chicken
Build sandwich from bottom up - bun, slaw (with remaining butter sauce), chicken, mayo on top bun and serve
