• Servings 4
  • Prep 20 min
  • Cook 15-20 min
  • Cuisine
  • Skill Level

Cornmeal Crusted Chicken Sandwich


  • 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


  • 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 ┬átop with mayo, lettuce, pickles and sliced tomates.

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