Not So Little Chicken Sandwich
Experience the epitome of chicken sandwich perfection with the "Not So Little Chicken Sandwich." Crispy breaded chicken, accompanied by fresh toppings and savory condiments, unite to create a tantalizing dish. Ideal for a swift lunch or dinner, it promises to gratify your hunger with each delectable mouthful.
Equipment
- Mixing bowls
- Measuring Cups and Spoons
- Frying pan
- Spatula
- Cutting Board
- Knife
- Toaster
- Serving plate
Ingredients
- 1 boneless skinless chicken breast
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/4 cup vegetable oil
- 2 tablespoons mayonnaise
- 1 tablespoon Sirach sauce
- 1/4 cup thinly sliced red cabbage
- 2 slices toasted brioche bread
Instructions
- Pound the chicken breast: Using a meat mallet or the bottom of a heavy pan, pound the chicken breast to an even thickness of about 1/2 inch. This will ensure that the chicken cooks evenly.
- Prepare the breading stations: Set up three shallow bowls. In the first bowl, whisk together the flour, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, place the panko breadcrumbs.
- Dredge the chicken: Dredge the chicken breast in the flour mixture, then dip it in the beaten eggs, and finally coat it completely in the panko breadcrumbs.
- Fry the chicken: Heat the vegetable oil in a frying pan over medium heat. Once the oil is hot, carefully add the chicken breast and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Make the spicy mayo: In a small bowl, combine the mayonnaise and Sirach sauce. Mix well until evenly combined.
- Assemble the sandwich: Toast the brioche buns. Spread the spicy mayo on one side of each bun. Place the cooked chicken breast on one bun, top with the sliced red cabbage, and then close the sandwich with the other bun.
- Serve and enjoy: Immediately serve the sandwich and savor the explosion of flavors and textures.