Dijon Mayo Crispy Chicken Sandwich (Print Version)
# Ingredients:
→ The chicken cutlets
01 -
2 thinly sliced chicken cutlets
02 -
All-purpose flour
03 -
Sea salt
04 -
Pepper
05 -
Panko breadcrumbs
06 -
2 eggs, whisked
07 -
Oil of choice for frying
→ Green Goddess Dressing
08 -
¼ cup Sir Kensington Avocado Oil Mayo
09 -
1 tsp Dijon mustard
10 -
Juice of ½ lemon
11 -
¼ cup fresh basil
12 -
2 scallions
13 -
Sea salt
14 -
Pepper
→ The rest
15 -
3 small carrots, thinly sliced
16 -
Chopped cabbage mix
17 -
1 tbsp chopped fresh mint
18 -
1 scallion, chopped
19 -
Brioche bun
# Instructions:
01 -
Add chicken cutlets to a bowl. Mix together Sir Kensington Avocado Oil Mayo, Dijon mustard, lemon juice, sea salt, and pepper. Pour over the cutlets, ensuring they are coated on all sides. Refrigerate until ready to assemble.
02 -
In a food processor, blend all Green Goddess Dressing ingredients until smooth. Reserve a little of the dressing for the buns, and combine the remaining dressing with carrots, cabbage mix, scallions, and mint in a bowl. Mix until smooth and combined.
03 -
Heat frying oil in a deep pan to about 350°F (175°C). Add salt and pepper to the flour. Remove excess marinade from the cutlets, then dredge them in flour, followed by egg, and then breadcrumbs. Fry each piece of chicken for 3-4 minutes per side or until golden brown. Transfer to a paper towel-lined plate.
04 -
Toast the brioche buns and spread them with reserved Green Goddess Dressing. Place the fried chicken cutlet on the bottom bun, add a generous scoop of the slaw, and top with the other bun. Slice and serve.