Buffalo Lemon Pepper Chicken Cutlet Sandwich

Chef Tony Reed

Servings

4-6

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

Modern American

Category

moderate

Buffalo Lemon Pepper Chicken Cutlet Sandwich

Ingredients

  • Chicken Breast, Fileted and Pounded

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  • Lemon Juice from one lemon

  • 8oz of Clarified Butter

  • 2 Tablespoons of Spiceology’s Buffalo Lemon Pepper Seasoning

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  • ½ cup of Spiceology’s Buffalo Lemon Pepper Seasoning

  • 2 cups of breadcrumbs

  • 2 cups of flour

  • 2 eggs

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  • Dry slaw mix (green & purple cabbage with carrot)

  • Mozzarella

  • Mayonnaise

Directions

  1. Filet and pound out the chicken breast as flat as possible, season lightly with Buffalo Lemon Pepper set aside

  2. 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

  3. 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)

  4. 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

  5. Set on a rack and allow it to rest for 5 minutes

  6. In a frying pan at 375 degrees fry the battered chicken until golden brown and 165 degrees internally about 2-3 minutes each side

  7. Set on rack to allow oil to run off

  8. In a mixing bowl toss the fried chicken in the butter sauce

  9. Set oven to broil at 500 degrees and melt mozzarella over the chicken

  10. Build sandwich from bottom up - bun, slaw (with remaining butter sauce), chicken, mayo on top bun and serve
Recipe Products
Blend

Buffalo Lemon Pepper Seasoning

Key Ingredients

Cayenne Pepper, Citric Acid, Garlic Granules, Onion Granules, Lemon Peel Powder