Chicken On A Bun
|Mayonnaise||2⁄3 Cup (10.67 tbs)|
|Pickle relish||1⁄4 Cup (4 tbs)|
|Yellow cornmeal||3 Tablespoon|
|Ground pepper||1⁄2 Teaspoon|
|Chicken breast cutlets||1 Pound|
|Oil||1⁄4 Cup (4 tbs)|
|Sesame seeded sandwich buns||4 Large|
|Shredded iceberg lettuce/Romaine lettuce||2 Cup (32 tbs)|
1. For the sauce, stir together mayonnaise and pickle relish. Refrigerate at least 1 hour or up to 3 days.
2. In a shallow dish, stir together flour, cornmeal, salt, and pepper. Dip chicken to coat both sides. Heat half of oil in a large frying pan over medium-high heat. Add half of coated chicken and cook, turning, until golden brown and crisp outside and white in center, about 5 minutes.
3. If using cheese, place over chicken during last 2 minutes of cooking to melt. Remove chicken from pan. Repeat with remaining oil and chicken.
4. Spread cut sides of buns liberally with sauce. Make sandwiches with chicken, lettuce, and tomato.