Recipes

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

Servings

4

Prep

20 min

Cook

15 min

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Skill Level

Easy