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Betty's Fried Chicken Cutlet Sandwich

bettyskitchen's picture
In this video, Betty demonstrates how to make a Fried Chicken Cutlet Mini-Sub Sandwich. This sandwich uses the same type of bun as the Batter-Dipped Fish Poorboy Sandwich and also the same Tarragon-Chive Spread.
Ingredients
  Boneless skinless chicken breast halves 2
  Salt To Taste
  Ground black peppercorn To Taste
  All purpose flour 1⁄4 Cup (4 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Eggs 1 , well beaten
  Fine dry breadcrumbs 1⁄2 Cup (8 tbs)
  Peanut oil 1 Cup (16 tbs), or more to cover the bottom of the skillet (For deep frying)
  Sub roll 4 Small (Mini submarine rolls)
  Tartar sauce To Taste (or Tarragon-Chive sandwich spread)
  Lettuce leaf 20 Gram (as needed)
Directions

GETTING READY
1. Using a meat mallet pound chicken until they are about ½-inch thick and then cut them into half.
2. Season with salt and peppercorns to taste.
3. In a shallow dish, combine flour and cornstarch. Mix well and set aside.
4. In a separate bowl, beat egg with an electric mixer until well-beaten.

MAKING
5. Take chicken pieces, one at a time and coat them with flour mixture. Press to coat well.
6. Next dip them in the beaten egg and roll with breadcrumbs. Place them on a plate.
7. In a heavy or cast iron skillet, heat peanut oil to about 350 degree F and fry chicken for about 3-4 minutes on each side. Fry in batches and do not overcrowd the skillet.
8. Remove chicken from the skillet and place them on a paper towel to drain.

FINALIZING
9. Spread sauce on the bottom side of the bun, and top it with hot fried chicken cutlet.
10.Lay fresh lettuce and cover with the top half of the bun.

SERVING
11. Serve immediately!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4
This Mini Sub Sandwich is a great meal which can be made within a few minutes. The tartar sauce gives a different flavor to the Sub Sandwich. You will definitely enjoy this crispy Sandwich.

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