Chicken Cutlet Sandwich with Herb Mayonnaise

Name: Chicken Cutlet Sandwich with Herb Mayonnaise
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 baguette, about 16-inches long; 4 servings Canola oil, for brushing chicken; 680 grams bone-in chicken breast; 454 grams Fennel fronds from 1 bu , chopped; 4 servings Kosher salt and freshly ground black pepper; 1 lemon, zested and juiced (reserve the juice for the Blueberry Scones recipe); 1 small heads lettuce, shredded; 118 milliliters mayonnaise; 2 Tbsps chopped parsley leaves; 1 mediums red onion, thinly sliced; 1 Tbsp spicy brown mustard

Chicken Cutlet Sandwich with Herb Mayonnaise is a dairy free main course. This recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 731 calories, 44g of protein, and 42g of fat. This recipe serves 4. From preparation to the plate, this recipe takes around 30 minutes. If you have lettuce, mayonnaise, kosher salt and pepper, and a few other ingredients on hand, you can make it.

Instructions

Heat the grill or a grill pan over medium-high heat.

Equipment you will use

Grill Pan

Grill

Remove the skin from the chicken and remove the bones. Slice the breast diagonally across to make 4 thin pieces. Pound the chicken lightly between 2 pieces of plastic wrap. Season the cutlets with salt and pepper, to taste, and brush them with a little oil. Grill the cutlets until cooked through, about 4 to 5 minutes per side.

Ingredients you will need

Salt And Pepper

Whole Chicken

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Grill

Remove from the pan and let cool.

Equipment you will use

Frying Pan

Put the mayonnaise into a bowl along with the mustard, lemon zest, parsley, and fennel fronds and whisk to combine. Check the seasoning and add salt, and pepper, to taste.

Ingredients you will need

Lemon Zest