Mexican · Lunch
Fried Cutlet Sandwich (High-Protein)
A breaded chicken breast cutlet pounded thin, fried until crisp and layered into a toasted telera roll with black beans, melted queso Oaxaca, shredded lettuce, tomato, onion, and chipotle mayo. Protein comes from both the chicken and beans, giving a hearty, high-protein Mexican-style torta.
$5
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
761Calories
68.5gProtein
32.9gFat
48.8gCarbs
6.2gSugar
6.9gFiber
1218mgSodium
264mgChol
9gSat Fat
982mgPotassium
331mgCalcium
5.4mgIron
1.1mcgVitamin B12
9.6mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Butterfly the chicken breast and pound to 1/4 inch thickness between plastic wrap; season both sides with salt and pepper.
2
Dredge
Set up three bowls with flour, beaten egg, and panko; fully coat the cutlet in flour, egg, then breadcrumbs, pressing so panko adheres evenly.
3
Fry
Heat vegetable oil in a skillet over medium-high heat until it shimmers. Fry the cutlet 3 to 4 minutes per side until deep golden brown and internal temperature reads 165°F.
4
Build
Toast the telera roll cut-side down in the same skillet over medium heat 1 to 2 minutes until lightly browned. Mash black beans, mix mayonnaise with chipotle, then shred lettuce and slice onion. Spread beans on roll base, top with cutlet, lay queso Oaxaca over hot cutlet, add lettuce, tomato, and onion, spread chipotle mayo on top bun.
5
Plate
Close sandwich, press gently, halve diagonally, and serve immediately while cutlet is crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g chicken breast
- 1/2 cup60g all-purpose flour
- 22 large eggs
- 1 cup60g panko breadcrumbs
- 3 1/2 oz100g black beans
- 22 telera roll (about 2.5 oz / 70g)
- 2 oz56g queso Oaxaca
- 4 tbsp60g mayonnaise
- 4 tsp20g chipotle in adobo
- 44 romaine lettuce leaves
- 44 tomato slices
- 4 tbsp40g white onion
- 4 tbsp56g vegetable oil
- salt, to taste
- black pepper, to taste
