Betty's Fried Chicken Cutlet Sandwich

Bettyskitchen's picture

May. 02, 2012

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.


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
Lettuce leaf 20 Gram (as needed)



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.


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.


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.


11. Serve immediately!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 425Calories from Fat 91

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 660 mg27.5%

Total Carbohydrates 62 g20.7%

Dietary Fiber 4 g16%

Sugars 5 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet