Crispy Chicken Sandwich
Crispy Chicken Sandwich topped with Muenster Cheese, Pickled Beets & Cranberry Mustard
Yield: 4 as an appetizer
Ingredients
- 2 boneless, skinless chicken breasts, sliced into 1⁄8 inch slices (ask your butcher)
- 1 egg
- 3-4 cups panko breadcrumbs
- Vegetable oil for frying (canola is fine)
- Salt & pepper, to taste
- 8 King’s Hawaiian rolls or other slider buns • Muenster cheese
- Pickled beets, sliced thinly
- Cranberry mustard, to taste
Instructions
- Beat egg in small bowl with 1 Tablespoon water. Add 1 teaspoon of salt & mix in. Dip chicken breast slices into egg mixture to coat, then cover in panko crumbs, pressing down to stick. Place each slice on a bed of panko & cover top with more panko (you really can’t have TOO MUCH panko, it’s better to keep the slices dry & separate than to not have enough.) Once all chicken is breaded, hold in refrigerator and clean up/sanitize chicken breading area.
- Heat 1⁄2 inch vegetable oil in large skillet over medium heat. When one drop of water sizzles in oil, carefully add chicken slices gently, one at a time, without touching each other. You will have to work in batches. Fry each side 3-4 minutes, or until golden brown (cut one open to make sure it’s not pink inside - the internal temperature should register 165° F.).
- Transfer fried chicken slices onto paper towels, hold in warm (170° F.) oven, and continue frying the rest. Once all chicken is cooked, assemble sandwiches with remaining ingredients, then heat in oven for 3 minutes to soften bread. Serve! (Watch for surprised looks as people bite into the pickled beets & cranberry mustard!)
- Vegetarian Option: Substitute crispy fried tofu cutlet for chicken.
- Vegan option: Omit Muenster cheese or sub vegan “mozzarella cheese” slice