Mexican · Lunch
Fried Cutlet Sandwich
A breaded chicken breast cutlet, fried until crisp, tucked into a toasted bolillo-style roll with chipotle mayo, shredded lettuce, tomato and pickled jalapeno. Mexican-diner style torta assembly delivers a crunchy, spiced, tangy handheld sandwich balancing crisp fried protein with cool crema and acidic pickle.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
702Calories
52.3gProtein
30.8gFat
52.1gCarbs
6.8gSugar
4.6gFiber
1189mgSodium
329mgChol
5.4gSat Fat
890mgPotassium
115mgCalcium
4.8mgIron
0.7mcgVitamin B12
12.5mgVitamin C
protein-rich
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Season chicken breast with salt and pepper. Set up three shallow dishes with flour, beaten egg, and panko breadcrumbs.
2
Dredge
Coat chicken in flour, shaking off excess, dip into egg, then press into panko until both sides are evenly crusted.
3
Fry
Heat vegetable oil in a skillet over medium-high heat and fry cutlet 3 to 4 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C).
4
Build
Slice and toast the bolillo roll. Mix chipotle into mayonnaise. Layer lettuce, tomato, onion and pickled jalapeno on roll base, then top with fried cutlet.
5
Plate
Close sandwich and press down gently until roll compresses slightly and holds together.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 6 tbsp48g all-purpose flour
- 22 eggs
- 2/3 cup60g panko breadcrumbs
- 4 tbsp56g vegetable oil, for pan-frying
- 22 bolillo roll (170g)
- 2 tbsp28g mayonnaise
- 2 tsp10g chipotle in adobo
- 44 romaine lettuce leaves
- 44 tomato slices
- 88 pickled jalapeno slices
- 11 onion
- salt, to taste
- black pepper, to taste
