Betty's Fried Chicken Cutlet Sandwich
Instructions
With a meat mallet, pound the two chicken breast halves until they are about -inch thick. Cut into 2 pieces for small sandwiches (or leave whole for larger sandwiches). Grind salt and peppercorns over both sides, to taste. Mix together cup flour and cup cornstarch in a small shallow dish and set aside. Beat 1 egg with an electric mixer until well-beaten, and set aside. Pour cup fine, dry breadcrumbs into a small shallow bowl, and set aside. Now, take one seasoned piece of pounded chicken and place it in the flour-cornstarch mixture, covering it completely. Next, dip it in the beaten egg, covering completely. Finally roll it in the fine, dry breadcrumbs and place it on a platter. Repeat this process until all chicken has been breaded in this fashion. Pour peanut oil into a heavy skillet until it covers the bottom and has a little excess. Heat the oil to about 350 degrees (F) and use tongs to place pieces of chicken flat in the hot oil. Do this in batches, if needed, rather than overlap pieces of chicken. Let the chicken fry for about 3 to 4 minutes on each side. When the chicken is brown on both sides, remove it to a platter that is covered with paper toweling to drain. When chicken is drained, prepare your sandwiches. For each sandwich, spread the bottom cut side of the mini-submarine bun with Tarragon-Chive Sandwich Spread. Place a hot fried chicken cutlet on top of the spread half-bun. Top with fresh lettuce and cover with the top half of the bun. Serve immediately! I hope you enjoy this quick and easy and delicious lunch-time treat. (You can make this into a very elegant entre for dinner, as well!) --Betty
