Cornmeal Crusted Chicken Sandwich
Ingredients
| 4 boneless, skinless chicken breasts | ||
| 3 eggs lightly beaten | ||
| 1 cup cornmeal | ||
| 4 soft 8 inch French rolls | ||
| 1/2 cup mayonnaise | ||
| 1 dill pickle thinly sliced | ||
| 1 cup shredded iceberg lettuce | ||
| kosher salt and fresh cracked black pepper to taste | ||
| vegetable oil for frying | ||
| Sliced tomatoes |
Directions:
- Wash chicken breast then place between two sheets of plastic wrap and pound to about 1/2 inch thickness with a meat pounder of heavy pan.
- Season the chicken breasts with salt and pepper, then dip into the beaten eggs, then into the corn meal, knocking off excess.
- Place chicken in the refrigerator covered for about 15-20 minutes.
- Add about 1 inch of oil to a heavy bottomed skillet and using medium heat cook the chicken breasts until golden on both sides and cooked through.
- Add each cooked breast to a French roll and top with mayo, lettuce, pickles and sliced tomates.
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