Chicken Cutlet Sandwich American Style
Ingredients
- Ingredients
- 150 grams Red cabbage
- 150 grams Green cabbage
- 1 carrot
- 6 leaves Iceberg lettuce
- 2 Tbsps parsley
- 4 Tbsps olive oil
- 1 Tbsp lemon juice
- 1 Tbsp White vinegar
- salt
- freshly ground peppers
- sugar
- 4 Chicken cutlets (ready to cook, about 160 grams)
- 100 grams Pastry flour
- 1 egg
- 150 grams breadcrumbs
- 30 grams clarified butter
- 4 Whole Wheat Toasts
Preparation steps
Trim the red cabbage and the white cabbage, rinse, remove the hard stalk, and cut into thin strips. Peel and grate the carrot. Rinse the iceberg lettuce leaves, shake dry and cut into fine strips.
Mix the lettuce with red cabbage, white cabbage, carrot and parsley.
For the dressing, mix the olive oil with the lemon juice and white wine vinegar, season with salt and pepper, sprinkle with sugar, and mix with the cabbage salad. Season to taste and let stand.
Rinse the chicken cutlets, pat dry, place between 2 layers of plastic wrap, tap flat with a plating iron, and season with salt and pepper. Roll the chicken cutlets in flour, tap off the excess flour, dip into beaten egg, and finally roll into the breadcrumbs.
Press the coated cutlets firmly and fry in hot clarified butter until golden brown.
Toast the sandwich rolls in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) lightly and cut (not completely cut through). Place some cabbage salad over each roll half, place a fried cutlet over each, fold and serve.
